Sheet Pan Smoked Kielbasa With Herbed Potatoes And Green Beans Recipes

Steps:

• Cut kielbasa into 1" chunks and place in Dutch oven or large pan.
• Add enough water to completely cover the meat and cook on high till it comes to a boil.
• Meanwhile, peel potatoes and the onion, and cut into eighths; drain the green beans.
• Let kielbasa boil for 2 minutes to extract the grease.
• Lower the heat and skim off all grease and foam; discard.
• Turn heat to high again and add vegetables, chicken broth and seasonings to pot; stir to combine.
• If necessary, add enough water to bring the liquid level to about 1" below top of the ingredients.
• Bring to a boil; lower heat to simmer and cover.
• Cook for 20 minutes.
• Serve in soup bowls with crusty bread, which is delicious dipped into the broth.
• NOTE: If frozen green beans are used, put them in with the kielbasa to cook for 7 extra minutes before adding the potatoes and onion; then cook for 20 more minutes.

Steps:

• Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
• Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
• Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.