Ingredients:

  • 1 lb / 450 g fully cooked Smoked Polish Kiełbasa, sliced into 1-inch thick rounds.
  • 5 lb / 680 g Yukon Gold or Rooster Potatoes, cut into 1-inch cubes (unpeeled).
  • 1 medium head Green Cabbage (about 1.5 lb / 680 g), quartered, cored, and sliced into 1-inch thick wedges.
  • 1 large Yellow Onion (about 8 oz / 225 g), roughly chopped.
  • 2 medium firm cooking Apples (e.g., Honeycrisp, Gala, or Braeburn), cored and cut into 8 wedges each (peel on).
  • 4 Tbsp / 60 ml Olive Oil or Rapeseed Oil (divided).
  • 1 tsp / 5 g Kosher Salt.
  • ½ tsp / 2.5 g freshly ground Black Pepper.
  • ½ cup / 120 ml Dry Hard Apple Cider (or use Apple Juice).
  • 2 Tbsp / 30 g Light Brown Sugar.
  • 1 Tbsp / 15 ml Apple Cider Vinegar.
  • 1 Tbsp / 15 g Whole Grain Mustard (or Dijon mustard).
  • ½ tsp Cornflour (corn starch) mixed with 1 tsp cold water (optional thickener).

Instructions:

  1. Preheat oven to 400°F / 200°C. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the chopped potatoes, cabbage wedges, and onion. Drizzle with 3 Tbsp of the olive oil, salt, and pepper. Toss well until everything is evenly coated.
  3. Spread the seasoned vegetables onto the prepared baking sheet in a single layer, ensuring pieces do not overlap too much. Place in the preheated oven for 15 minutes.
  4. While the vegetables roast, prepare the glaze: Combine the cider, brown sugar, and apple cider vinegar in a small saucepan.
  5. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 4–5 minutes until the liquid has reduced by about a third. Remove from heat and stir in the whole grain mustard. (Optional: Whisk in the cornflour slurry now for a thicker glaze.) Set aside.
  6. After the initial 15 minutes of roasting, pull the baking sheet out. Add the sliced Kiełbasa and apple wedges to the pan. Drizzle the remaining 1 Tbsp of olive oil over the apples and sausage. Return the pan to the oven for another 15 minutes.
  7. Remove the pan once more. Drizzle half of the prepared cider-mustard glaze over the sausage and apples, tossing gently to coat.
  8. Return the sheet pan to the oven for the final 5 minutes, until the sausage is slightly caramelized and the potatoes are golden brown and easily pierced with a fork.
  9. Remove the roast from the oven and let it rest for 2-3 minutes. Drizzle the remaining glaze over the entire pan just before serving.