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Sheet Pan Sausage and Cabbage

A hearty, oven-roasted sheet pan meal featuring caramelized cabbage, onions, and savory beef sausage tossed in a tangy mustard dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs smoked beef sausage sliced into 1/2-inch rounds
  • 1 head green cabbage cored and cut into 1-inch wedges
  • 2 large red onions cut into 8 wedges each
Dressing and Seasoning
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
Garnish
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice

Equipment

  • Large sheet pan
  • Mixing bowl
  • Whisk

Method
 

Instructions
  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Whisk together olive oil, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, black pepper, and salt in a small bowl.
  3. Toss cabbage and onion wedges in a large bowl with the prepared dressing until evenly coated.
  4. Spread vegetables in a single layer on the sheet pan and roast for 20 minutes.
  5. Remove pan from oven and tuck the sausage slices between the vegetable wedges.
  6. Return to the oven and roast for an additional 20 minutes until the sausage is browned and vegetables are tender.
  7. Remove from oven, let rest for 2 minutes, then drizzle with lemon juice and sprinkle with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a 400°F oven for 10 minutes.