Approximately 4 more days until Rob and I go on vacation.
I. Cannot. Wait.
It’s going to be a hell of a trip. We’re driving from OKC to Montana, which is about 24 hours, but we’ll split it into 2 days. Unfortunately, we aren’t leaving on Wednesday until Rob gets off at noon, so we’ll probably roll into Cheyenne, Wyoming at about 1 o’clock in the morning. We love a good road trip, though. Rob’s family and friends live about 4 hours away from us, and we’ve made that journey many a time. We also droved to NOLA to get on our honeymoon cruise, and the road trip down there may have been my favorite part.
All you need for a good road trip is two things:
- Satellite radio
- Lots of good snacks
I went a little overboard at the grocery store yesterday for snacks to take. Beef jerky, pita chips, pretzel thins, tzatziki & pretzel snack packs, cheese, and a case of grapefruit flavored Topo Chico (my favorite!) will all make the journey with us. Talk about a good time.
The struggle was real on Friday while I was trying to meal plan for our last 4 days at home. I still needed to make a lunch and dinner for work Monday through Wednesday. I settled on a sheet pan meal to get me through the short week. I’ve found most sheet pan meals usually give you a solid 4 servings, which is perfect for this week.
The one I’m making today is similar to this one I made last week. There’s something so delicious about roasted cabbage. I used to love fried cabbage the most, but roasting it with just a little bit of olive oil, salt and pepper? That’s a mouthful of amazing right there.
Aside for the crispy, tender roasted cabbage, the kielbasa was my favorite part of this dish. It gets all crispy and carmelized on the bottom and while still staying juicy and savory on the inside. That’s a lot of yum right there.
Pro-tip: slice the potatoes thin and they will also get crispy-tender. I used some large red potatoes and just sliced them about 1/4″ thick. They came out perfect!
Sheet Pan Roasted Kielbasa & Cabbage
A simple, one-pan meal with crispy roasted cabbage, kielbasa and red potatoes with a mustard vinaigrette.
- 1 lb. kielbasa, sliced
- 1 lb. red potatoes, sliced thin
- 1/2 a head of cabbage, cut into wedges
- 2 TBS. olive oil
- Salt & pepper
For the Vinaigrette:
- 1/3 cup olive oil
- 2 TBS. red wine vinegar
- 2 TBS. stone ground mustard
- 1 clove garlic, minced
- salt & pepper
- Preheat oven to 400 degrees. In a large bowl, toss cabbage, kielbasa, and potatoes with olive oil. Season with salt & pepper. Place on a rimmed baking sheet.
- Bake for 20 minutes. Remove from oven and flip kielbasa and veggies. Return to oven to bake for another 15 minutes.
- Meanwhile, make the vinaigrette: in a small bowl whisk together the olive oil, vinegar, mustard, garlic, salt and pepper.
- Top each serving with vinaigrette.
Preheat oven to 400 degrees. In a large bowl, toss cabbage, kielbasa, and potatoes with olive oil. Season with salt & pepper. Place on a rimmed baking sheet.
Bake for 20 minutes. Remove from oven and flip kielbasa and veggies. Return to oven to bake for another 15 minutes.
Meanwhile, make the vinaigrette: in a small bowl whisk together the olive oil, vinegar, mustard, garlic, salt and pepper. Top each serving with vinaigrette.