Name: Mustardy Grilled Cabbage and Kielbasa
Total time: 45 minutes
Yield: 4 servings
Ingredients: Vegetable oil (for grill); 1 lb. small red potatoes, halved, quartered if larger; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. garlic powder; ½ tsp. smoked paprika; 4 Tbsp. plus 1 tsp. extra-virgin olive oil, divided; Freshly ground pepper; 1 Tbsp. mayonnaise; 1 Tbsp. Dijon mustard; 3 Tbsp. whole grain mustard, divided; 1 small head of savoy cabbage, cut through core into 2"–3"-thick wedges; 1 12-oz. kielbasa, quartered crosswise, then halved lengthwise; 3 Tbsp. apple cider vinegar; Torn dill (for serving)

Cabbage Kielbasa and potatoes on a cream platter

Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Tim Ferro

Mustard and sausage lovers, this one’s for you. Smoky kielbasa and charred-but-still-crisp cabbage, all drizzled with a bright mustardy dressing, become a full, bulked-up meal thanks to seasoned small potatoes. When wrapped in a foil packet, they become perfectly tender in just under half an hour on the grill, making them a simple addition to any dinner you’re already lighting a fire for. Don’t be shy about showering on dill at the end—the herb brings some welcome freshness to the plate.

What you’ll need

16" Heavy Duty Stainless Steel Utility Tongs
$11 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Measuring Spoons
$10 At Bon Appétit Market
French Wire Whisk
$18 At Amazon

Recipe notes