Ingredients
Scale
- 1 lb Smoked Pork Sausage (Kielbasa or similar), sliced into rounds
- 3 lbs Russet potatoes, scrubbed and cubed into 1-inch pieces
- 1 small head of Green Cabbage, chopped into large chunks
- 3 tablespoons Vegetable oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- Optional: 1/2 teaspoon Red pepper flakes for heat
Instructions
- Step 1: Preparation Preheat your oven to 400°F (200°C). Grab your largest rimmed baking sheet; if you have two, use both to avoid overcrowding. Wash your potatoes thoroughly and cut them into even 1-inch cubes so they cook at the same rate. Remove the outer leaves of the cabbage, cut it into quarters, remove the core, and chop the rest into large bite-sized chunks. Slice the pork sausage into rounds about half an inch thick.
- Step 2: Seasoning and Roasting Place the potatoes and cabbage onto the baking sheet. Drizzle with the vegetable oil and sprinkle the garlic powder, onion powder, salt, and pepper over the top. Use your hands or a spatula to toss everything until the vegetables are evenly coated. Spread the mixture out into a single layer and nestle the sausage slices among the vegetables. Slide the tray into the oven and bake for 30 to 35 minutes. Halfway through the cooking time, use a spatula to flip the ingredients so the potatoes get crispy on all sides and the cabbage caramelizes beautifully.
- Step 3: Plating Check the potatoes with a fork to ensure they are tender. The sausage should be browned and the cabbage edges should look slightly charred and sweet. Remove the tray from the oven and let it sit for two minutes. Use a large spoon to divide the mixture evenly into four bowls or plates. If you have a stray lemon wedge or a bit of dried parsley in the pantry, garnish the plates to add a pop of color before serving.
- Cook Time: 50 minutes