Polish Potato & Cabbage Casserole
- 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.