Servings: Serves 4
Scale
Ingredients
- 1 (14-16 ounce) uncured pork kielbasa, cut into 4 pieces (may substitute beef or turkey)
- 1 lb. fingerling Yukon gold potatoes (or small potatoes), halved lengthwise
- 1 small purple cabbage (2 – 2 ½ lbs.), outer leaves and core removed and cut into eight (8) wedges
- 1 small yellow onion, sliced
- 4 cloves garlic, minced
- 1 ½ tablespoon olive oil or avocado oil
- Salt and black pepper
- Several sprigs of fresh thyme or ¾ teaspoon dried thyme
- Spicy brown or Dijon mustard for serving, optional
Instructions
- Preheat the oven to 400℉. Spray a large rimmed baking sheet with cooking spray or line with parchment paper for easy clean up.
- Place potatoes, onion, garlic, and cabbage on the baking sheet, being careful not to separate the leaves of each cabbage wedge. Drizzle with oil. Gently toss the potatoes, onions, and garlic with oil and carefully rub the oil over the surface of the cabbage wedges.
- Turn the potatoes cut-side down. Arrange the kielbasa over potatoes and onions. Sprinkle all with salt and pepper and nestle thyme sprigs into the veggies. If using dried thyme, sprinkle over the veggies along with the salt and pepper.
- Place pan in preheated oven and bake 32-35 minutes, rotating pan halfway through the baking time, or until the potatoes are tender and golden brown on their undersides.
- While the kielbasa and veggies bake, make the creamy mustard sauce by combining the sour cream, mustard, vinegar, garlic powder, and salt in a small bowl. Mix well to combine.
- Remove plan from the oven and serve with creamy mustard sauce.
- Leftovers may be stored in an air tight container in the fridge for up to 4 days.
Notes
Optional Creamy Mustard Sauce:
To make optional Creamy Mustard Sauce: Combine ¼ cup sour cream, 3 tablespoons coarse grain mustard (may substitute spicy brown mustard or dijon), 2 teaspoons apple cider vinegar and ½ teaspoon garlic powder in a small bowl. Add salt to taste.
Nutrition Information
- Serving Size: 1/4th recipe
- Calories: 560
- Fat: 29g
- Sodium: 969mg
- Carbohydrate: 56g
- (Fiber: 7g
- Sugar: 11g)
- Protein: 27g