Description
The ultimate comfort-food casserole: tender cabbage, creamy potatoes, and smoky kielbasa baked to golden perfection—simple, hearty, and full of Mennonite tradition.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C).
- Slice cabbage, potatoes, and kielbasa as directed. Tip: use a mandoline for even slices.
- In a large skillet, melt butter over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant.
- Stir in flour and caraway seeds; cook 1 minute.
- Whisk in chicken broth gradually, then add half-and-half. Simmer until thickened, about 3 minutes.
- Lightly grease a 9×13-inch baking dish with butter.
- Layer half the potatoes, cabbage, and kielbasa. Pour half the sauce over. Repeat with remaining ingredients and sauce.
- Cover with foil and bake for 45 minutes.
- Uncover and bake an additional 15–20 minutes, until golden and bubbling. Broil last 2–3 minutes for crispier top, if desired.
- 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