Roasted Cabbage and Kielbasa and Tangy Mustard Dressing

Prep Time10

Cook Time1

1/2 medium head green cabbage cored and sliced thin
1 medium yellow onion sliced thin
1/2 c. olive oil divided
2 tsp. kosher salt divided or more to taste
1 tsp. ground black pepper divided
2 tsp. garlic powder
2 tsp onion powder
1 lb. kielbasa sliced 1/2-in. thick (ensure it’s a keto-friendly version without added sugars)
2 Tbsp. red wine vinegar
2 Tbsp. stone-ground Dijon mustard
1/2 tsp. keto-friendly sweetener like stevia or monk fruit
2 cloves garlic finely chopped
2 Tbsp. chopped fresh dill or parsley
Sour cream for serving (make sure it's full-fat)

Preheat the oven to 400°F. Line a half sheet pan with foil.
In a medium bowl, toss the cabbage, onion, 4 tablespoons olive oil, 1 1/4 tsp salt, garlic and onion powder and pepper until well combined. Place on the prepared baking sheet.
Arrange on the prepared baking sheet along with the sliced kielbasa.
Bake for 20 minutes. Stir the cabbage. Bake until the cabbage is golden and the kielbasa is crispy, 20 to 30 minutes more.
Meanwhile, in a medium bowl or measuring cup, whisk together the vinegar, mustard, keto-friendly sweetener, garlic, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk in the remaining ¼ cup olive oil until well combined. Drizzle half of the dressing over the cabbage, and kielbasa, tossing to combine. Top with dill or parsley and serve hot with the remaining dressing and sour cream.

Yields1 Serving

Ingredients

Roasted Cabbage and Kielbasa with a Tangy Mustard Dressing