Mennonite Cabbage Potato Kielbasa Bake Recipe - Allrecipes.com
Mennonite Cabbage Potato Kielbasa Bake Recipe
  • READY IN ABOUT hrs

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

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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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
Nov 28, 2013

It was sort of Bland, even tho I added bell peppers and onions. Did not have milk, so I used one cup of chicken stock.

 

13 Ratings

Jan 12, 2014

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

 
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.

 
Oct 20, 2013

This was very good. I used spicy sausage and instead of salt and pepper I used Cajun seasoning. The whole family thought it was excellent.

 
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 01, 2014

I made this tonight for New Year's Day and my family absolutely loved it! It is delicious. I did have to make 2 changes to make sure the potatoes and cabbage were cooked all the way. I put the diced potatoes in the microwave for 6 minutes before I mixed it with the sausage/cabbage mix. After that, I followed the recipe to the letter. After the 45 minutes baking time, the cabbage was still raw. So I took another reviewer's advice and added chicken broth (2 cups) and covered the casserole dish with foil. Then I baked at 400 degrees for another 30 minutes (just to be sure.) I only had to make these changes to make sure every thing was cooked-the actual recipe is perfection. I loved the eggs on top!

 
Dec 10, 2013

I was nervous about this being bland, but I actually really liked it. It tasted like a simple comfort food, meat and potatoes, kind of dish. I added a little extra salt to my bowl, my hubby added a dash of extra pepper to his, but all that was done at the table according to preference, so the recipe itself is pretty good. Don't expect any "wow" sort of flavoring - this isn't a pretentious dish. But it tastes good... and safe. Like I said, its a meat and potatoes comfort food type dish. I used 2 med/large russet potatoes (slightly more than 2 cups) and they were diced fairly small (1/4-1/2" dices). Used Hillshire Farms Polska Kielbsa - it was only 13-14oz. No one would have complained over having more sausage in it, but there was enough and it wasn't worth opening another pack just for those few extra ounces. My store didn't have small heads of cabbage, but even then, I could barely fit 1/2 of a large head in (including all the leaves I removed to line the pan with). I just put in as much as my pan would allow. I baked for 40 minutes with no foil, checked the potatoes and they weren't quite done. covered with foil, as the tops were browning already and some exposed cabbage liners were burning. 15 more minutes with foil on did the trick. I will definitely make this again sometime. It was pretty easy and a nice change of pace.

 

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Nutrition

  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 123 mg
  • 41%
  • 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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