Sheet-Pan Kielbasa with Cabbage and Beans

cooking.nytimes.com

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1 medium Savoy cabbage (2 to 2½ pounds), cut through the root into 1-inch-thick wedges

¼ cup extra-virgin olive oil, plus more for tossing the cabbage

Kosher salt (such as Diamond Crystal) and black pepper

8 ounces to 1 pound smoked kielbasa, diagonally sliced ¼-inch thick

¼ cup red wine vinegar

¼ cup finely chopped fresh dill

1 shallot, finely chopped

4 teaspoons Dijon mustard

1 (14-ounce) can white beans, such as great Northern or cannellini, drained and rinsed

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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