A one-pan dinner that takes around 15 minutes to prepare. Kielbasa, potatoes, red cabbage, and onion go onto a single baking sheet and roast together for 35 minutes, while you put together a quick mustard sauce on the side.
Sheet pan
Mustard sauce
Preheat the oven
Heat to 200°C / 180°C fan. Grease a large rimmed baking sheet with cooking spray or line with parchment paper.
Arrange the vegetables
Spread the potatoes, onion, garlic, and cabbage wedges on the baking sheet. Drizzle the oil over everything, then gently toss the potatoes, onion, and garlic. Rub the oil over the surface of the cabbage wedges with your hands to help them crisp in the oven.
Add the kielbasa
Turn the potatoes cut-side down. Slice the kielbasa into rounds or leave whole and nestle into any gaps between the vegetables. Sprinkle the salt and pepper over everything and tuck the thyme sprigs among the vegetables.
Roast
Bake for 32–35 minutes, rotating the pan halfway through, until the potatoes are tender and golden on their undersides and the cabbage edges are caramelised. Avoid stirring or flipping the vegetables during roasting.
Make the sauce
While everything roasts, whisk together the mayonnaise, mustard, apple cider vinegar, and garlic powder in a small bowl.
Serve
Divide between four plates and drizzle the mustard sauce over the top, or serve it on the side.
Beef or turkey kielbasa can be used in place of pork. Leftovers keep in an airtight container in the fridge for up to 4 days — reheat on a baking sheet in the oven or in a pan with a little oil for the best results. Store the sauce separately to keep the vegetables from going soft.
