For a straightforward, delectable Mennonite main dish, bake this substantial combination of cabbage, potatoes, and sausage in the oven. In a creamy dish, flavorful kielbasa, chopped potatoes, and tender cabbage shreds bake together.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 1 small head cabbage
- 2 cups diced potatoes
- 1 (16 ounce) package smoked kielbasa sausage, sliced
- 1 cup milk
- 2 large eggs, beaten
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 slices bread, cut into cubes
- ½ cup butter, sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove and wash outer leaves from cabbage; line a 9×13-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
- Combine shredded cabbage, potatoes, and sausage in a large bowl; spread over cabbage leaves in the baking dish.
- Whisk together milk, beaten eggs, salt, and pepper in a large bowl until well combined; fold in bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over cabbage mixture. Dot with butter.
- Bake in the preheated oven until potatoes are tender and the top is lightly browned, about 45 minutes.
Nutrition Facts
| Calories | 396 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 13 g |
| Sodium | 1019 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe years ago. My husband, Guy will never let me live it down so it is time to add my long overdue review. The cabbage was soggy. The potatoes were practically raw and it was a runny mess. I thought you can’t go wrong with Kielbasa, but you can. I have never attempted it again
I will definitely make again, but will add a tablespoon of mustard next time. I cut down on the butter from 1/2 cup to 1/4 cup and it was plenty.
I subbed sausage for leftover chicken thighs. I shredded all the cabbage. I also crisped the potatoes in a skillet with olive oil for 5 min. Next I stirred in 2 garlic cloves, minced, for 1 more min. I also used a 1/4 cup of milk and 1 cup of chicken broth. I seasoned with smoked paprika, onion powder and 1 tbsp of Dijon mustard. I forgot the butter slices and it still tasted great! Little hot sauce and it was heaven.
Love the taste but weird curds form in the egg/milk mixture when it’s done. Very watery and the small curds are not very appetizing. Am I doing something wrong?
Everyone loves it. The only problem I have is it definitely takes more than 45 min to bake. I think I had mine in for 1 hr and 10 min. I would definitely start it earlier next time so kids don’t have to wait to eat.
It was great, my wife and I loved it. I did make a changes to it. I baked for 45 minutes @ 400°. It was not done but the top was getting very brown. So I covered with aluminum foil and retuned to the oven for 30 minutes more. That done the trick. It’s a great recipe!
It was okay , more on the bland side. Needed more baking time. If I make it again I will use half the butter, add a bit of brown sugar, and use some spices such as Italian seasoning.
Delicious just the way it was. I might add some cheese the next time.
Simple comfort food. I liked the idea of lining the cooking vessel with the cabbage leaves to ease the cleanup. I used my medium size dutch oven to prepare this dish with excellent results. I did add some additional spices to enhance the recipe. On my second cooking, I used thinly sliced pork chops (on top of the cabbage leaves, but under the full mix of ingredients)…. turned out to be another greatly enhanced comfort foods meal !
With a bit of creativity, this recipe keeps getting better . . . adding homemade bread, and softening [boiling] the cabbage prior to baking makes a nice difference. . . I also like what one reviewer suggested . . . adding a 1/4 of chicken broth and covering the dish with foil for an additional 10 minutes does wonders for this awesome recipe . . . Go Mennonites . . . LOL
Really good. Bland- add your own spices.. had to cook about 25 minutes longer than the time given but turned out good. The bread (used wheat) surprised me! At first I wasnt sure but it added an unexpected flavor to it all. Next time I think I’ll try it with scalloped potatoes to mix things up
The only things I added to this recipe were chopped onions, sliced zucchini, and Mrs. Dash garlic blend seasoning. It turned out great. The soaked bread cubes on top created a nice browning with just the slightest crunch. It wouldn’t be the same without them. I could see where a person could easily add other things like pre-steamed butternut squash cubes, corn, etc.
Initially made this to use up stuff but wow it was so tasty! My family gobbled it up.. Made a filling meal with staples in the house..
Pretty sure Oma never put the bread topping on it, but otherwise this is her baked cabbage and sausage. Yummy delicious memories.
Absolutely wonderful meal that is turning into a hearty staple at home and church!.
Good hearty German food….add a beer and enjoy!!!!
This was delicious. After reading the reviews I added sauted onion and red bell pepper and let it cool. I microwaved the potatoes 3 minutes and let them cool. I also shredded the cabbage fine. Making those changes cut the baking time by 10 minutes and added flavor . I will make this again.
What an easy and great tasty meal in a dish!
I enjoyed this very much! I used savoy cabbage (because it was what I had). I’ve read a few reviews where people said the cabbage and/or potatoes didn’t cook, but mine did – perhaps I cut things smaller? I served mine with a dollop of sour cream, and found it delightful cold weather comfort food, and very affordable and fast to make.
Hearty and good
Hearty and Good