Sheet Pan Roasted Kielbasa and Cabbage Dinner

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(30g)
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  Mustard, Dijon(15g)
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  Garlic
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  1/4 tsp salt ($0.02)
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  Freshly cracked pepper ($0.03)
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  Kielbasa, Pork, Smoked(227g)
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  Potato, White, Boiled, No Skin(454g)
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  Cabbage, Green
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Pinch of salt and pepper ($0.05)
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  Parsley, Fresh

Instructions

1. 1Slice the kielbasa into 1/4-inch thick rounds and the potatoes into 1/4-inch thick rounds. Remove damaged leaves from the cabbage, cut the stem off, halve it, and slice one half into 1-inch wide strips, then cut each strip in half.
2. 2Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the kielbasa slices and cook 4–5 minutes, stirring occasionally, until the edges are browned and lightly crisped. Transfer to a plate.
3. 3In the same skillet, add the potato slices in a single layer and cook 6–8 minutes over medium-high heat without stirring, until the bottom edges are golden brown. Stir and cook another 4–5 minutes until tender and golden on most sides.
4. 4Add the cabbage pieces to the skillet, nestling them among the potatoes. Cook 5–7 minutes over medium-high heat, stirring occasionally, until the cabbage begins to soften and edges turn light golden brown. Return the kielbasa to the skillet and toss everything together, cooking 2–3 minutes more until the cabbage is tender with slightly crispy edges.
5. 5While the vegetables cook, whisk together the red wine vinegar, Dijon mustard, minced garlic, 2 Tbsp olive oil, salt, and pepper in a small bowl.
6. 6Divide the kielbasa and vegetable mixture evenly into 4 airtight containers while hot. Drizzle each portion with the mustard vinaigrette and top with fresh chopped parsley.