Mennonite Cabbage Potato Kielbasa Bake

Mennonite Cabbage Potato Kielbasa Bake is the ultimate comfort-food casserole that brings together tender cabbage, creamy potatoes, and smoky kielbasa in a golden, bubbling bake. If you’re craving a hearty, one-dish meal that’s as easy as it is delicious, you’re in the right place: this recipe delivers on flavor, nostalgia, and convenience, no fuss, all reward.

What Makes Mennonite Cabbage Potato Kielbasa Bake Special?

Beyond its cozy blend of textures and flavors, this bake carries the warm spirit of Mennonite home cooking, where resourcefulness meets rich, authentic taste. Traditionally, these kitchens turned simple pantry staples into memorable feasts.

The secret? A light touch of caraway seeds for depth, slow baking to meld flavors, and the communal joy of sharing a hearty dish straight from the oven. Expert tip: swapping half-and-half for heavy cream adds richness without weighing it down.

How to Make Mennonite Cabbage Potato Kielbasa Bake Step by Step

In under 90 minutes, you’ll transform cabbage, potatoes, and kielbasa into a golden-layered casserole that’s perfect for weeknight dinners or potlucks.

Key Ingredients and Their Importance

• Green Cabbage
  Mild-flavored and hearty, cabbage softens beautifully and soaks up the savory juices.
• Yukon Gold Potatoes
  Waxy and creamy, they hold their shape under the bake’s gentle heat.
• Kielbasa Sausage
  Smoked pork kielbasa brings a satisfying bite and depth; you can substitute turkey kielbasa for a lighter twist.
• Onion & Garlic
  The flavor backbone—sautéed until translucent to release sweetness.
• Chicken Broth & Cream
  A balance of savory broth and creamy richness ensures the layers stay moist without becoming soupy.
• Caraway Seeds
  A nod to tradition; they add an earthy, slightly citrusy note that ties everything together.
• Butter & Flour
  The classic roux thickens the sauce, creating a velvety coating.

Mennonite Cabbage Potato Kielbasa Bake

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• Author: Ruthie
• Total Time: 90 minutes
• Yield: 6 servings 1x

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Description

The ultimate comfort-food casserole: tender cabbage, creamy potatoes, and smoky kielbasa baked to golden perfection—simple, hearty, and full of Mennonite tradition.

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Ingredients

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• 1/2 medium green cabbage, thinly sliced
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch rounds
• 1 pound kielbasa, sliced into 1/4-inch coins
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon caraway seeds
• 1 1/2 cups chicken broth
• 1/2 cup half-and-half or cream
• Butter for greasing the dish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Slice cabbage, potatoes, and kielbasa as directed. Tip: use a mandoline for even slices.
3. In a large skillet, melt butter over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
4. Stir in flour and caraway seeds; cook 1 minute.
5. Whisk in chicken broth gradually, then add half-and-half. Simmer until thickened, about 3 minutes.
6. Lightly grease a 9×13-inch baking dish with butter.
7. Layer half the potatoes, cabbage, and kielbasa. Pour half the sauce over. Repeat with remaining ingredients and sauce.
8. Cover with foil and bake for 45 minutes.
9. Uncover and bake an additional 15–20 minutes, until golden and bubbling. Broil last 2–3 minutes for crispier top, if desired.
10. Let rest 10 minutes before serving.

Notes

Let ingredients come to room temperature before starting for a smoother sauce. Resting the bake helps the sauce set for clean slices. Add shredded cheese in the final 10 minutes for extra richness.

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mennonite

Nutrition

• Serving Size: 1 portion
• Calories: 510
• Sugar: 4g
• Sodium: 900mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg

Tips for the Best Mennonite Cabbage Potato Kielbasa Bake

• Room-Temperature Ingredients: Let the eggs, dairy, or any refrigerated items sit out for 20 minutes before starting; they incorporate more smoothly into the sauce.
• Even Slicing: Consistency in vegetable thickness ensures uniform cooking—nothing worse than crunchy cabbage in an otherwise tender bake.
• Rest Before Serving: Allow the bake to stand 10 minutes after coming out of the oven; the sauce firms up slightly, making serving neat slices a breeze.
• Flavor Variations: Sprinkle shredded sharp cheddar or Swiss cheese during the last 10 minutes for an extra layer of gooey goodness.

Recommended Tools

• Mandoline slicer (or sharp chef’s knife)
• 9×13-inch baking dish
• Heavy-bottomed skillet
• Whisk for smooth sauce

How to Store Mennonite Cabbage Potato Kielbasa Bake for Freshness

• Refrigerator: Cover tightly with foil or transfer to an airtight container. Keeps 3–4 days.
• Freezer: Slice into portions, wrap each in plastic, then foil. Store up to 2 months; thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

More Related Recipes

If you love this hearty Mennonite bake, you’ll adore these traditional favorites:

• Mennonite Paska Recipe – A fluffy, sweet Easter bread that’s pure joy.
• Mennonite New Year’s Cookies – Crisp, crumbly delights to ring in the year.
• Mennonite Easter Bread Recipe – Soft, braided bread filled with symbolism.
• Mennonite Fleisch Perishke Recipe – Savory turnovers that are perfect party fare.
• Follow us on Medium and Pinterest for more kitchen inspiration!

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