Cabbage and Sausage Dinner with White Beans and Herb Dressing Recipe
A hearty and flavorful Cabbage and Sausage Dinner featuring tender roasted cabbage, savory kielbasa slices, and creamy white beans, all drizzled with a vibrant herb dressing made from shallots, fresh herbs, and tangy mustards. This one-pan meal combines roasted vegetables and protein for a balanced and satisfying dish perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Cabbage and Sausage
- 2 tablespoons avocado or canola oil, plus more for brushing sheetpan
- 1 head green cabbage (1–2 pounds)
- 1 (12-ounce) package kielbasa (turkey or beef), cut into ½-inch-thick slices
- 1 (15-ounce) can white beans, drained and rinsed (cannellini beans or navy beans)
Dressing
- ½ large shallot, finely chopped (~¼ cup)
- ⅓ cup finely chopped tender herbs such as dill, parsley, cilantro and/or chives
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- ½ teaspoon sugar (or honey or agave)
- ½ teaspoon black pepper
- Kosher salt, to taste
Instructions
- Prep the cabbage and sausage. Preheat your oven to 400°F (200°C). Cut the green cabbage into wedges, keeping the core intact so the wedges hold together during roasting. Slice the kielbasa into ½-inch-thick pieces.
- Prepare the roasting pan. Brush a large sheet pan with avocado or canola oil to prevent sticking and to promote a crisp, golden exterior on the cabbage and sausage.
- Arrange and season. Place the cabbage wedges and kielbasa slices on the oiled sheet pan. Drizzle them with the remaining tablespoon of oil and season with kosher salt and freshly cracked black pepper.
- Roast until tender and caramelized. Roast the cabbage and sausage in the preheated oven for 25 to 30 minutes, turning once halfway through, until the cabbage is tender and caramelized and the sausage is browned.
- Add the beans and warm through. About 5 minutes before the end of roasting, scatter the drained and rinsed white beans around the pan so they warm through without drying out.
- Make the dressing. While the cabbage and sausage roast, combine the finely chopped shallot, tender herbs, extra virgin olive oil, apple cider vinegar, whole grain mustard, Dijon mustard, sugar, black pepper, and kosher salt in a small bowl. Whisk until the dressing is emulsified and well blended.
- Combine and serve. Remove the roasted cabbage, sausage, and beans from the oven, transfer to a serving dish or mix gently on the roasting pan. Drizzle the herb dressing generously over the warm ingredients and toss lightly to coat. Serve immediately for the best flavor and texture.
Notes
- For a spicier twist, add crushed red pepper flakes to the dressing.
- Leftovers refrigerate well for up to 3 days and reheat gently to maintain cabbage texture.
- Swap kielbasa with smoked sausage for a different flavor profile.
- Use fresh herbs of choice based on availability and preference.
- If you prefer, the white beans can be substituted with chickpeas or another mild bean.
