Cabbage and Kielbasa with Rye Croutons

1. Prepare and Roast Cabbage and Rye Bread

Preheat the oven to 475°F (245°C). On a large baking sheet, drizzle 2 tablespoons of olive oil and sprinkle with ½ teaspoon of kosher salt and freshly ground black pepper. Arrange the cabbage wedges on the baking sheet and add torn rye bread pieces. Drizzle with an additional 2-3 tablespoons of olive oil, another ½ teaspoon of salt, and more black pepper. Roast in the oven for 8-10 minutes, then flip and continue roasting for another 5-7 minutes until the cabbage is charred and the croutons are dark brown at the edges.

2. Cook Kielbasa

While the cabbage and croutons are roasting, heat 3 tablespoons of olive oil in a skillet over medium heat. Add the diced kielbasa and cook for 7-9 minutes, stirring occasionally until golden brown and crisp.

3. Make Vinaigrette

To the skillet with the kielbasa, add the finely chopped shallot and cook for about a minute until softened. Pour in the vinegar and let it simmer for 5 seconds before whisking in the spicy brown mustard to create the vinaigrette.

4. Combine and Serve

Pour the hot dressing over the roasted cabbage and croutons on the baking sheet, ensuring each piece is well coated. Serve the dish warm directly from the pan or transfer it to a platter.