Overhead view of Sheet Pan Kielbasa Cabbage and Potatoes on a dark background with a white towel and a glass of lager off to the side.

Sheet Pan Kielbasa Cabbage and Potatoes

Prep: 20 min.Cook: 45-55 minutesTotal: 1 hr, 15 mins.
Servings: Serves 4


  • 1 (14-16 ounce) uncured kielbasa (no sugar added for Whole30), cut into 4 pieces
  • 1 lb. fingerling potatoes (or small potatoes), halved lengthwise
  • 1 small purple cabbage (~ 2 lbs.), outer leaves and core removed and cut into eight (8) wedges
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 ½ Tbsp. oil or cooking fat of choice
  • Salt and black pepper
  • Several sprigs of fresh thyme or ¾ tsp. dried thyme
  • Spicy brown or Dijon mustard for serving, optional


  1. Preheat the oven to 400℉. Line a large baking sheet with parchment paper or a silicone baking mat. 
  2. Place potatoes, onion, garlic, and cabbage on the baking sheet, being careful not to separate the leaves of each cabbage wedges. Drizzle with oil. Gently toss the potatoes, onions, and garlic with oil and carefully rub the oil over the surface of the cabbage wedges. 
  3. Turn potatoes cut-side down. Arrange 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. 
  4. Place pan in preheated oven and bake 45-55 minutes, rotating pan halfway through the baking time, or until potatoes are tender and golden brown on their undersides. 
  5. Remove from the oven, serve with mustard if desired. 

Nutrition Information

  • Serving Size: 1/4th recipe
  • Calories: 560
  • Fat: 29g
  • Sodium: 969mg
  • Carbohydrate: 56g
  • (Fiber: 7g
  • Sugar: 11g)
  • Protein: 27g


© The Real Food Dietitians
Recipe By: Jessica Beacom