Smoky Sausage, Sweet Apples and Golden Cabbage, All on One Pan
Sheet Pan Kielbasa, Cabbage and Apples brings together smoky sausage, tender cabbage and sweet apple wedges with a quick maple-Dijon dressing. The vegetables get a head start in the oven so the apples keep their shape and the sausage browns without drying out.
This is the kind of simple dinner that makes a short ingredient list feel generous. The cabbage softens in the middle and catches at the edges, while the mustard dressing adds just enough tang to balance the apples. Serve it straight from the pan with crusty bread or spoon it over mashed potatoes.
Questions About This Recipe
Can I use raw sausage?
This recipe is written for fully cooked smoked kielbasa. Raw sausage needs a different cooking schedule and a food thermometer, so do not substitute it directly.
Which apples work best?
Choose firm apples such as Honeycrisp, Pink Lady or Granny Smith. Leave the skins on and cut thick wedges so they hold together.
Can I prepare it ahead?
Cut the cabbage, onion and sausage a day ahead and refrigerate them in separate covered containers. Cut the apples shortly before roasting. Mix the dressing ahead and keep it refrigerated.
How do I store leftovers?
Refrigerate within 2 hours in a shallow covered container for up to 3–4 days. Reheat to 165°F (74°C). The apples and cabbage will soften further when reheated.
What You Need to Make Sheet Pan Kielbasa, Cabbage and Apples
- 14 ounces fully cooked smoked kielbasa, cut into 1/2-inch slices
- 1 pound green cabbage, cored and cut into 1-inch chunks
- 2 medium firm apples, cored and cut into 3/4-inch wedges
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley, optional
Equipment: An 18-by-13-inch rimmed sheet pan, a large bowl, a small bowl and a sturdy spatula. If your pan is smaller, divide the mixture between two pans instead of piling it up.
How to Make Sheet Pan Kielbasa, Cabbage and Apples
- Heat the oven to 425°F (220°C). Lightly oil an 18-by-13-inch rimmed sheet pan. Use two pans if the ingredients cannot fit in a loose single layer.
- Toss the cabbage and onion with the olive oil, garlic powder, salt and pepper. Spread on the pan and roast for 15 minutes.
- Add the kielbasa and apple wedges. Turn the cabbage and gently toss everything together. Roast for 15–20 minutes more, until the cabbage is tender with browned edges, the apples are just tender and the fully cooked sausage is hot throughout. Follow any reheating directions on the sausage package.
- Whisk the Dijon mustard, apple cider vinegar and maple syrup in a small bowl. Drizzle over the hot pan and toss gently. Sprinkle with parsley, if using, and serve.
Tips for a Better Sheet-Pan Dinner
- Dry the cabbage after washing so it roasts rather than steams.
- Keep the cabbage chunks similar in size and separate tightly packed layers.
- Add the dressing after roasting. The mustard stays bright and the maple syrup is less likely to scorch.
- Check the pan at the lower end of the cooking range. Thin pans and smaller apple pieces can brown more quickly.
Printable Recipe
Sheet Pan Kielbasa, Cabbage and Apples
Smoky kielbasa, tender cabbage and sweet apples roasted on a sheet pan and finished with a maple-Dijon dressing.
Ingredients
- 14 ounces fully cooked smoked kielbasa, cut into 1/2-inch slices
- 1 pound green cabbage, cored and cut into 1-inch chunks
- 2 medium firm apples, cored and cut into 3/4-inch wedges
- 1 medium red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley, optional
Instructions
- Heat the oven to 425°F (220°C). Lightly oil an 18-by-13-inch rimmed sheet pan. Use two pans if the ingredients cannot fit in a loose single layer.
- Toss the cabbage and onion with the olive oil, garlic powder, salt and pepper. Spread on the pan and roast for 15 minutes.
- Add the kielbasa and apple wedges. Turn the cabbage and gently toss everything together. Roast for 15–20 minutes more, until the cabbage is tender with browned edges, the apples are just tender and the fully cooked sausage is hot throughout. Follow any reheating directions on the sausage package.
- Whisk the Dijon mustard, apple cider vinegar and maple syrup in a small bowl. Drizzle over the hot pan and toss gently. Sprinkle with parsley, if using, and serve.
Notes
Use fully cooked smoked kielbasa, not raw sausage. Cook time is 30–35 minutes. Use two pans if necessary to avoid crowding. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat to 165°F (74°C).
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If You Enjoyed This Recipe, Please Share!
Save this sheet-pan dinner for a busy evening, or share it with someone who loves smoky sausage and sweet apples. If you make it, leave a comment and tell us which apples you used!
