One Pan Roasted Kielbasa and Cabbage Dinner

Ingredients

• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp stone ground or whole grain mustard
• 1 small clove garlic, crushed or minced
• 1/4 tsp salt
• Freshly cracked pepper
• 1/2 lb kielbasa
• 1 lb baby red potatoes
• 1/2 head cabbage
• 2 Tbsp olive oil, divided
• Pinch of salt and pepper
• Handful chopped fresh parsley

Directions

1. Heat the oven to 400ºF. For the vinaigrette, whisk the olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper in a small bowl, then put it aside.
2. Cut the kielbasa crosswise into 1/4-inch rounds. Scrub the potatoes well, then cut them into 1/4-inch rounds too. Transfer the kielbasa and potatoes to a large baking sheet, drizzle with 1 Tbsp olive oil, and toss until everything is coated and the pan has a light slick of oil on it. Scatter a pinch of salt and pepper over the top.
3. Pull off any cabbage leaves that look dirty or damaged. Trim away the stem, cut the cabbage in half, and save one half for another use. Slice the remaining half into 1-inch-wide pieces, then cut each slice into two pieces. Add the cabbage to the baking sheet with the kielbasa and potatoes, tucking the pieces in so they sit flat against the pan.
4. Brush the remaining 1 Tbsp olive oil over the cabbage, then season each piece with a final pinch of salt and pepper.
5. Roast the kielbasa, potatoes, and cabbage in the hot oven for 20 minutes. Take out the baking sheet and gently turn the kielbasa, potatoes, and cabbage over. Don’t worry if the cabbage breaks up a little as you flip it. Put the pan back in the oven for another 10-15 minutes, until the cabbage is tender with lightly browned, crisp edges. The kielbasa and potato rounds should be deeply browned.
6. Take the baking sheet out of the oven. Finish with chopped fresh parsley and a drizzle of the mustard vinaigrette, then serve warm.