Sheet-Pan Kielbasa with Roasted Cabbage, Sweet Onion & Apples + Crispy Potatoes
A cozy Polish-meets-Pacific Northwest tray: smoky kielbasa, sweet onion, and caramelized cabbage roast together until crisp at the edges, then get tossed with mustardy apple pan juices. It’s hearty, inexpensive, and peak-winter friendly.
Back to full listIngredients
- Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 oz 14 oz, sliced into 1/2-inch coins $3.99 sale (reg $4.99)
- Organic green cabbage 1/2 medium head (about 1–1.25 lb), sliced $2.49/lb
- Peruvian Gold sweet onion (or any onion) 1 medium, sliced $4.99 sale (reg $5.49)
- Simple Truth Organic® Fuji apples (or Fuji apple each) 1 large apple, cored and sliced $4.99 / 2 lb bag
- Simple Truth Organic® red potatoes (or Yukon gold) 12 oz, cut into 1-inch chunks $4.99 / 3 lb bag (red)
- Olive oil 2 tbsp
- Dijon or whole-grain mustard 1.5 tbsp
- Apple cider vinegar 1 tbsp
- Caraway seeds (optional) 1/2 tsp
- Salt & pepper to taste
Instructions
- Prep: Heat oven to 425°F. Line a sheet pan for easy cleanup.
- Roast potatoes first: Toss potato chunks with 1 tbsp olive oil, salt, and pepper. Roast 15 minutes.
- Add the rest: In a bowl, toss cabbage, onion, apple slices, and kielbasa with remaining 1 tbsp olive oil, mustard, vinegar, optional caraway, and black pepper. (Go light on salt—kielbasa is salty.)
- Roast: Pull the pan, push potatoes to one side, add the cabbage-kielbasa mixture in an even layer. Roast 18–22 minutes, tossing once halfway, until cabbage is browned at edges and potatoes are tender.
- Serve: Taste and adjust with a splash more vinegar or mustard if you like it tangier. Plate straight from the sheet pan.
Health notes: ~650–850 calories per serving. Hearty and satisfying; cabbage adds fiber and vitamin C. Kielbasa is higher sodium/saturated fat—balance by loading up on cabbage and using a lighter hand with added oil.
Drink pairing: Beer: a Washington-made lager or amber (great with kielbasa). Wine: WA Pinot Noir or a crisp WA Grüner Veltliner.