Sheet-Pan Kielbasa With Cabbage and Beans
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.
- Serves: 4 persons
- 1medium Savoy cabbage (2 to 2 1/2 pounds), cut through the root into 1-inch-thick wedges
- ¼cup extra-virgin olive oil, plus more for tossing the cabbage
- Kosher salt and black pepper
- 8ounces to 1 pound smoked kielbasa, diagonally sliced 1/4-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
Step 1Heat the 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 dark golden, 25 to 30 minutes.
Step 2Meanwhile, in a medium bowl, stir together 1/4 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.
Step 3Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.