Mennonite Cabbage Potato Kielbasa Bake Recipe -
Mennonite Cabbage Potato Kielbasa Bake Recipe

Mennonite Cabbage Potato Kielbasa Bake

Recipe by  

"Hearty and delicious but simple Mennonite main dish. Tender cabbage shreds, diced potatoes, and savory kielbasa bake together in a creamy casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
  3. Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
  4. Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
  5. Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2013

Delicious! The only problem I had was in the cooking directions. The potatoes and cabbage were not done within the given cooking time, so I poured about a quarter cup of chicken broth over it and covered in foil so that the veggies would steam and back in the oven for 10 more minutes. I knew it was a winner when my husband said right away,"This is really good"!

Most Helpful Critical Review
Dec 02, 2014

This recipe wasn't good at all. First the time it baked in the oven was not sufficient to get the cabbage done. The bread topping was bland and unnecessary. The taste was very bland and just a waste of my time and ingredients.


20 Ratings

Mar 19, 2014

I made this as is( with extra time in the oven and a little added chicken broth), and it was delicious, but we thought the bread was unnecessary. So, the second time I made it in two batches, with two different variations. In the first, I omitted only the bread (but used a mix of traditional and turkey kielbasa, to cut the fat content). My mother and husband are both diabetics, so this cut way down on the carbs (even though I did use whole grain bread the first time I made it). The second variation was much more drastic: I omitted the potatoes, and added 2 cubed sweet potatoes and three (well-scrubbed but not peeled) cubed beets. The beets, as you might imagine gave the dish a reddish-tinge, but all five of us thought both dished were excellent. My parents begged for leftovers and ate them for days!!

Jan 12, 2014

Awesome! Just good, hearty comfort food at its best!

Nov 06, 2014

Yummy comfort food! Followed the recipe exactly except I did microwave the diced potatoes for about 5 minutes. I used the bagged shredded cabbage so was super quick to put together. I did cover with foil for the first 30 minutes and uncovered for the last 15...perfect! Will make this again...thank you!

Nov 11, 2013

Really great, easy dish to make. I was a little concerned that it wouldn't be flavorful because there wasn't a lot of seasoning in the recipe, but the kielbasa really flavors the whole dish. It's simple and delicious. The only modification I made (due to lack of bread in the house) was omitting the bread, and adding buttered breadcrumbs on top. I also had a problem with the potatoes not being cooked after 45 minutes, but another 10 minutes with foil on did the trick (as another reviewer suggested). I didn't even need to add any extra broth. Next time, I'll try cooking lasagna style...covered in foil for the first 30 minutes, and uncovered for the last 15 to crisp it up.

Jan 31, 2015

I fried the onions,cabbage and kiebasa first,and added 6 pieces of bacon cut up...time was perfect and taste was wonderful

Sep 29, 2014

Great base recipe! Delicious as is, or add whatever veggies you have in the kitchen. I made this with leftover Brats from a BBQ the day before and added cauliflower, broccoli, celery, and a little onion to the cabbage and potatoes. Based on previous reviews, before adding the milk/egg mixture I poured about 1/2 cup of chicken broth in and covered with foil before baking. I baked it for 45 minutes, removed the foil and cooked an additional 15 minutes. I live at high altitude and usually have to cook things longer and with additional liquid so this may not have been needed at sea level. Will definitely make again!


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 1019 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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