Reviewed: Oct. 14, 2009

I love this recipe and make it often on chilly Sundays. We usually eat it with honey mustard.

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Reviewed: Feb. 16, 2009

This is a great base for a good recipe, thats why I gave it 4 stars with the following changes. I sauteed the kielbasa in onions and 2T olive oil, and a few shakes of worchester. Then I used chicken broth instead of water and added more worchester to the mixture. This recipe also needs A LOT of seasoning. I used garlic powder, salt and pepper. I covered it and cooked it for 40 minutes and then cooked it uncovered for 20 more minutes because the potatoes took a long time to cook. I also suggest eating it with mustard. With these additions, this is a great easy dinner.

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STUUUAAART

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

This turned out delicious! I used Hillshire Farms Lite Kielbasa and cut it up into small cubes. (The photo had me confused. The author says to dice the kielbasa but the photo shows otherwise.) If you dice the kielbasa the flavor comes out. Using Lite kielbasa, I didn't find the dish greasy at all. I added some black pepper, a little bit of garlic powder and a splash of wine. Oh, and I had some baby carrots and turnip laying around so I those in. We loved it! We will definitely make this again. I'm going to try angelhair coleslaw mix (just cabbage) with those bagged, pre-diced potatoes sometime for an easy dinner.

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CHANISCO

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Reviewed: Aug. 22, 2008

I've been making this dish for years; but I always add onion and carrots. Also I cook it on top of the stove; never in the oven.

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HUGMEHUGS

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Hoffman, Illinois, USA

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Reviewed: Jul. 27, 2008

Being from New England, my mother prepared this dish quite often. She always included onions and carrots to give it flavor and would sometimes use ham instead of kielbasa. She boiled all ingredients in a dutch oven until the vegetables were tender and served it with pickled peppers on the side.

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GeorgeL

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Reviewed: May 16, 2008

I can't really figure out why so many people left low ratings. There are no spices in the recipe so if you don't like bland food ...... spice it up!!!! I left out the taters and added carrots, onions, fresh thyme and 3 cloves of chopped garlic. I also replaced the water with veggie broth. A SUPER EASY AND YUMMY DINNER!! BTW - we cooked 45 min and it was perfect. Thanks!

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Jan. 11, 2008

It was so good and EASY

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STORMI_O

Cooking Level: Expert

Home Town: Winterset, Iowa, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 11, 2007

I liked this one-pot dinner---starch, veggie, & meat all in one. However, it was very, very bland...even sprinkled liberally with my husband's spice mixture! Basic salt & pepper also helped alot! But that being said, it is one of those dishes that can easily be customized to taste, spices, ingredients. I subbed sliced carrots for the cabbage because I didn't want to run to the store & had carrots on hand. I will make this again with cabbage. (I know, I know, change a major ingred. in the recipe and still rate it...as is it is probably a 3 star recipe but I bumped it to 4 because of my subsitition). PS Also added more water than called for (about a cup more)and I cooked on 350 for about an hour. I added the sausage in the last 30 min. so that it wouldn't be too dry or burn.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 4, 2007

Per other suggestions, I dissolved a chicken bouillon cube in the cup of (warm) water. I also added an onion, a small apple, a generous sprinkling of black pepper, and half a package of hot dogs which we had in the fridge. I covered the dish and baked it for about 45 minutes. My husband and son loved this casserole--they ate three helpings each. My husband even said the flavor was "phenomenal."

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Amy

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2007

We've made this a couple of times now and love it. Following other reviewers' suggestions, I brown and drain the kielbasa before adding to the casserole. I also added salt & lots of freshly ground pepper. Then I pour 2 cups of chicken broth over everything rather than 1 cup of water. I use my stoneware casserole & lid to bake for an hour. With my changes, I'd give it 5 stars, but I think as it is would be too bland for our tastes.

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Heather K.

Cooking Level: Intermediate

Living In: Belmont, Mississippi, USA

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Reviewed: Apr. 16, 2007

This was a simple recipe to put together, but probably not one I would make again. I substituted chicken broth for the water, put all the ingredients in the baking dish and poured the broth over top. I also seasoned with salt and pepper. It wasn't really good or bad, just average.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 27, 2006

This recipe was really good! Both my husband and I really liked it and I will definitely be making it again. I took previous poster advice and used chicken broth (1 can)and added celery and onions. I also covered it and it took almost an hour to bake. We found it very flavorful, as well as easy and satisfying.

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KULESTA10

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Reviewed: Feb. 21, 2006

Awesome! I took others reviews and modified: Used Healthy Choice Kielbasa. Added 2 carrots and 1/2 red onion. Tossed w/ 2 tsp. of cajun seasoning in bowl. Poured 1.5 c. of chicken broth over mix in pan, then covered with foil. You must bake for 1 hr. for all to be nice & tender. Very yummy , and super healthy too!

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KatieC

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Reviewed: Feb. 10, 2006

My husband loved it although I took the advise of all the recipes. I used 1 1/2 cans chicken broth, added two carrots, covered w/ foil and baked for 1 hour. It turned out perfect! Easy! And great on a frigid night!

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DARLIN454

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Reviewed: Apr. 22, 2005

Quick, easy and flavorful!

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ERIESEAWITCH

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Reviewed: Jan. 27, 2005

Too much for a 9 x13 pan. The potatoes were not cooked even after an hour. Some of the cabbage was burned on the top but that was okay. Very bland tasting. We won't use this one again.

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RONJOAN

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Reviewed: Dec. 5, 2004

The directions are misleading, as 1 cup of water was not nearly enough. When I checked the dish's progress half way through, much of the cabbage was a bit burnt, and the potatoes not done at all. I added water and waited a half hour, and the potatoes were barely tender. Next time, I'll try this in a crock pot.

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Liz Loves Cooking!

Cooking Level: Intermediate

Living In: New Brunswick, New Jersey, USA

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Reviewed: Oct. 20, 2004

This tasted good.....but....after an hour of cooking, potatos were still not quite done. After an hour I had to add more water, cover with foil and cooked 45 more minutes. I expected to have this meal ready within an hour.... maybe the potatos should have been chopped smaller...mine were 1" to 1 1/2" cubes.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Oct. 9, 2004

This recipe was easy to make. To prevent burning or drying the cabbage and keeping the cooking time within range, put foil over the baking dish. I used a "light and healthy" kielbasa to lessen the grease.

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LCLZBARNES

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Reviewed: Oct. 7, 2004

I thought this sounded really good, because I have a recipe similar to it that I cook on the stove top. But this turned out bland, I had to cook it longer and then the cabbage was too dry. We ate it, but the leftovers have been untouched in the fridge. I will stick to my stovetop recipe.

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