Polish Potato & Cabbage Casserole
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Servings: 6
Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into ¼-inch slices
- ½ medium green cabbage, approximately 1 lb, thinly sliced
- 12 oz fully cooked kielbasa, sliced
- 1 large onion, chopped
- 2 tablespoons butter
- 2 garlic cloves, minced
- ¾ cup sour cream
- ½ cup low-sodium chicken broth
- 1 teaspoon dried marjoram
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 cup shredded Gouda cheese
- 2 tablespoons chopped fresh parsley, optional
Instructions
Step 1: Prepare the oven.
Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
Step 2: Parboil the potatoes.
Place the sliced potatoes in a saucepan and cover with cold water. Bring to a gentle boil, then simmer for 5–7 minutes, until slightly tender but still holding their shape. Drain carefully.
Step 3: Brown the kielbasa.
Heat a large skillet over medium heat. Add the sliced kielbasa and cook for 4–5 minutes, turning occasionally, until lightly browned. Transfer to a plate.
Step 4: Cook the cabbage and onion.
Melt the butter in the same skillet. Add the onion and cook for 3–4 minutes. Stir in the cabbage and cook for 8–10 minutes, stirring occasionally, until softened. Add the garlic and marjoram, then cook for another 30 seconds.
Step 5: Prepare the creamy mixture.
Whisk the sour cream and chicken broth together in a bowl. Season with black pepper and salt, keeping in mind that kielbasa and cheese already contain salt.
Step 6: Assemble the casserole.
Arrange half the potatoes in the baking dish. Top with half the cabbage mixture and half the kielbasa. Repeat the layers, then spoon the sour cream mixture evenly over everything.
Step 7: Bake covered.
Cover tightly with foil and bake for 25–30 minutes, until the potatoes are fork-tender.
Step 8: Add the cheese.
Remove the foil and sprinkle Gouda evenly over the top. Bake uncovered for another 10–15 minutes, until the cheese melts and the edges bubble. For a more golden top, briefly broil while watching closely.
Step 9: Rest and serve.
Let the casserole rest for 10 minutes. Sprinkle with parsley, if using, and serve warm.
Tips
- Slice the potatoes evenly so they cook at the same rate.
- Soften the cabbage before assembling to prevent a crunchy filling.
- Use full-fat sour cream for a richer sauce that is less likely to separate.
- Smoked, fully cooked kielbasa gives the casserole its hearty flavor.
- This is a Polish-inspired casserole; ingredients and preparations vary among households.
Storage
Refrigerate cooled leftovers in an airtight container within 2 hours. Use within 3–4 days.
Freeze portions for up to 2 months for best quality. Thaw overnight in the refrigerator. The sour cream sauce may separate slightly after freezing.
Reheat covered in a 350°F (175°C) oven or microwave individual portions until hot throughout.
Serving Ideas
- Dill pickles or pickled beets
- A crisp cucumber salad
- Rye bread
- A simple green salad with lemon dressing
Nutrition Benefits
Potatoes and cabbage contribute fiber and potassium, while cabbage also supplies vitamin C. Kielbasa and cheese provide protein, and dairy ingredients add calcium. Serve with a fresh vegetable side for variety.
Estimated Nutrition per Serving
- Calories: Approximately 490
- Protein: 19 g
- Carbohydrates: 38 g
- Fat: 30 g
- Fiber: 5 g
Values vary by ingredient brand and portion size.
Q&A
Can I make it without kielbasa?
Yes. Omit it and use vegetable broth for a vegetarian version.
Can I use sauerkraut?
Yes. Replace part of the fresh cabbage with well-drained sauerkraut and reduce the salt.
Can I prepare it ahead?
Yes. Assemble with cooled ingredients, cover, and refrigerate overnight. Allow extra baking time when cooking from chilled.
Can I use another cheese?
Yes. Mild cheddar or Swiss cheese works well.
Why are my potatoes still firm?
They may be too thick or insufficiently parboiled. Cover the casserole again and continue baking until tender.
