Sheet-Pan Kielbasa With Cabbage and Beans

By Ali Slagle

Published March 18, 2023

Sheet-Pan Kielbasa With Cabbage and Beans
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
5(3,662)
Comments
Read comments

This sheet-pan dinner of roasted kielbasa, caramelized cabbage and white beans marinated in a dill-and-red wine vinaigrette comes together in about a half-hour. There are many different types of kielbasa, but the smoked version typically found at American grocery stores is horseshoe-shaped and, when roasted, tastes a little like pepperoni. Feel free to play around with substitutions: You can use green or red cabbage for the Savoy, though the leaves won’t get quite as frizzled and golden. Instead of dill, chives or parsley can bring freshness. Instead of shallot, use scallions, red-pepper flakes or grated garlic for sharp heat. Instead of mustard, you could use horseradish, chopped pickles or sauerkraut for briny acidity.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1medium Savoy cabbage (2 to 2½ pounds), cut through the root into 1-inch-thick wedges
  • ¼cup extra-virgin olive oil, plus more for tossing the cabbage
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 8ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick
  • ¼cup red wine vinegar
  • ¼cup finely chopped fresh dill
  • 1shallot, finely chopped
  • 4teaspoons Dijon mustard
  • 1(14-ounce) can white beans, such as great Northern or cannellini, drained and rinsed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

483 calories; 30 grams fat; 7 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 19 grams protein; 1073 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is deeply golden, 25 to 30 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, stir together ¼ cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.

  3. Step 3

    Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,662 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dana

Love every Ali Slagle recipe, this one included. After reading the comments, I settled on this approach, which worked well: - Gave the cabbage a 10-minute head start before adding the kielbasa. - Cut the salt in the bean dressing to 1 tsp. - Pulled out the pan at 25 minutes, turned off the oven, spooned the beans over the cabbage and kielbasa, and let it all sit in the warm turned-off oven for five minutes. Easy and delicious!

Hermey

By happenstance came to same thoughts on salt on the kielbasa and cabbage (just pinches) and lining with foil for cleanup. Having done this several times now with what's on-hand, the dill is really a noticeable but subtle enhancement. For me, I pull the sheet at 25 min, spoon the beans and vinaigrette on top, then turn off the oven but put the sheet back in for 5 min before removing to serve - fantastic.

Tasty Cabbage Fix

Very good. At 25 minutes the cabbage was perfect, but the kielbasa was a bit overcooked. I would cut the kielbasa thicker next time, say an inch thick instead of a half. Line the pan with aluminum foil to ease clean up.

Lauren

I made this vegan by swapping out the kielbasa for Beyond meat sausage (Impossible brand also works!) and it is heaven! Very easy, great weeknight meal, zero animals harmed.

Elizabeth

Love this! Modifications below: - Gave the cabbage a 10-minute head start before adding the kielbasa - 2 cans beans - 1 whole bunch dill - 3 shallots - Cut the salt in the bean dressing to a sprinkle - half vinegar, half rice vinegar, more dijon - Pulled out the pan at 25 minutes, turned off the oven, spooned the beans over the cabbage and kielbasa, and let it all sit in the warm turned-off oven for 5m+ (while waiting for spouse)

Elizabeth

Thanks to other commenters (and my own adaptations), this is what I’ve found works best - highly recommended meal: - Gave the cabbage a 10-minute head start before adding the kielbasa - Used 2 cans beans, 1 whole bunch dill, 3 shallots - Cut the salt in the bean dressing to a sprinkle - Half red vinegar, half rice vinegar, more dijon (6-8tsp) - Pulled out the pan at 25 minutes, turned off the oven, spooned the beans over the cabbage and kielbasa, and let it all sit in the warm turned-off oven for 5m+ (have kept in oven for even ~45m, waiting for others to be ready)

Private comments are only visible to you.

Recipe Tags

or to save this recipe.