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Sheet-Pan Kielbasa With Cabbage and Beans

By Ali Slagle

Published March 19, 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(3,115)
Comments
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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.

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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.

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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.

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Ratings

5 out of 5
3,115 user ratings
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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.

Anne

I only had Napa cabbage which was a quicker bake. Brushed kielbasa with katsu sauce and it gave the whole dish the air of more sophisticated beanie weenies. Really loved, will make again especially with all the farm share cabbage.

Jenny

Wish I'd read the comments first!! Definitely does not need 2 tsp salt. Otherwise an easy delicious repeater

Sarah

This was a really great recipe, with a few caveats. My local grocer didn’t have savoy cabbage, so I used regular green cabbage, and I also used turkey kielbasa because that’s what I had on hand. I really liked the flavor of the dish with the bean mixture added, but next time I cook I’ll ditch the core, as I found that part too tough and didn’t like having to cut through it. The turkey kielbasa was delish and didn’t take away from the dish at all, so will definitely use that again next time.

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