Mustardy Grilled Cabbage and Kielbasa

Step 1

Prepare a grill for medium-high heat; oil grate withvegetable oil. Combine1 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, and3 Tbsp. extra-virgin olive oilin a medium bowl, season generously withfreshly ground pepper, and toss to combine. Scrape out onto a large sheet of foil; reserve bowl. Bring foil edges together to make a packet; crimp to seal tightly. Place on grate; cook potatoes until tender, 25–28 minutes.

Step 2

Whisk1 Tbsp. mayonnaise,1 Tbsp. Dijon mustard,1 Tbsp. whole grain mustard, and1 Tbsp. extra-virgin olive oilin reserved bowl to combine. Rub mayonnaise mixture over1 small head of savoy cabbage, cut through core into 2"–3"-thick wedges, working between leaves; reserve bowl. Grill cabbage, turning halfway through, until tender and both cut sides have deep brown marks, 7–9 minutes. Transfer to a platter.

Step 3

Grillone 12-oz. kielbasa, quartered crosswise, then halved lengthwise, turning halfway through, until charred in spots, about 10 minutes. Transfer to same platter.

Step 4

Whisk3 Tbsp. apple cider vinegar, remaining2 Tbsp. whole grain mustard, and remaining1 tsp. extra-virgin olive oilin reserved bowl. Set dressing aside.

Step 5

Arrange potatoes on top of kielbasa and cabbage. Drizzle reserved dressing over. Scattertorn dillon top and season with more pepper.

To make without a grill:Preheat oven to 400°. Spread seasoned potatoes out on a foil-lined rimmed baking sheet; roast until just tender enough to pierce with a knife, 25–30 minutes. Remove from oven. Heat broiler. Add dressed cabbage and kielbasa to baking sheet with potatoes; broil, turning halfway through, until cabbage is tender and charred in spots and kielbasa is browned, 10–14 minutes.