Is there anything better than a sheet pan dinner? Slice, season, roast and you are done. If you use a precooked meat like kielbasa (aka my favorite sausage), the time reduces even further since it just needs to heat through.
You can buy pre-mixed Chicago Style Steakhouse Rub if you like the convenience; I like to make my own since it is cheaper and so that I can control the amount of salt. If you make your own, you can tweak the ingredients to suit your tastes.
I love the combination of kielbasa, sweet apple, creamy, crispy potatoes, and colorful cabbage. Add the punch of the steakhouse seasoning and you have a delicious, healthy and easy mea for weeknights or weekends. Enjoy!
1 pound baby yellow potatoes, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 1/2 teaspoon Chicago Style Steakhouse rub, recipe follows
1/2 small head red cabbage, halved lengthwise
1 sweet onion, wedged into 8 pieces
1 large Gala or Fuji apple, cored and sliced into 12 pieces
1 kielbasa sausage link, sliced on the bias into 1/2 inch thick slices
Chicago-Style Steakhouse Rub
1 tablespoon dry mustard
2 teaspoons granulated garlic
2 teaspoons coarsely ground black pepper
1 teaspoon sweet smoked Spanish paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Preheat the oven to 450 degrees F.
Toss the potatoes on a sheet pan with 1 tablespoon oil and 1/2 teaspoon steakhouse rub.
Cut cabbage halves into 3/4 inch wedges; put these into a bowl with the prepared apple slices. Toss with remaining olive oil and steakhouse seasoning. Add to the baking pan.
Put in the oven and bake for 20 minutes.
Remove from the oven; add the kielbasa. Return to the oven and bake a further 15 minutes. Serve and enjoy!