This dump-and-bake sausage and cabbage dinner is a cozy, hearty one-pot meal with just 10 minutes of prep. Kielbasa, potatoes, cabbage, and a savory tomato sauce bake together in the oven for an easy weeknight dinner the whole family will love.
If you enjoy easy cabbage dinners, you’ll also love this sheet pan cabbage, potatoes, and sausage, these unstuffed cabbage rolls, and egg roll in a bowl.
Table of Contents
Before You Get Started
A few quick tips to make sure this dinner turns out perfectly:
- Cut the potatoes small. Baby red potatoes should be quartered (or cut into bite-size pieces). Larger potato chunks take significantly longer to cook, which is the most common issue readers run into with this recipe.
- Use a cast iron or other metal Dutch oven, not glass or ceramic. Metal pots conduct heat more efficiently and will help everything cook within the expected time. Glass and ceramic dishes take much longer.
- Stir halfway through baking. This ensures even cooking so that the vegetables on top get as much heat as the ones on the bottom.
How to Make Sausage and Cabbage Dinner
This is one of those meals where you do a little chopping, dump everything in the pot, and let the oven handle the rest. The flavors remind me of my Polish grandmother’s stuffed cabbage (here’s a dump-and-bake version of that recipe), but this version is so much simpler.
Step 1: Prep the Pot
Preheat your oven to 400°F. Spray a large Dutch oven (or other oven-safe pot) with nonstick cooking spray or coat with a little olive oil. Add the shredded cabbage, diced onion, quartered baby red potatoes, sliced kielbasa, minced garlic, salt, and drained diced tomatoes to the pot.
⇢ Use your biggest pot. You need room for a full head of cabbage plus all the other ingredients. A 6-quart Dutch oven or larger works best.
Step 2: Make the Sauce
In a separate bowl, whisk together the balsamic vinegar, chicken broth, and condensed tomato soup until smooth.
Pour the sauce over the cabbage mixture and gently stir to combine.
The liquid won’t cover everything at this point, and that’s fine. The cabbage releases moisture as it cooks.
⇢ Don’t skip the balsamic vinegar. It adds a sweet, tangy depth that really sets this dish apart from a basic boiled cabbage dinner.
If you want to customize the flavor, this is a great time to stir in a teaspoon of smoked paprika for extra warmth, a pinch of cayenne for heat, or a sprinkle of dill weed for an herbal twist that pairs beautifully with cabbage and tomatoes.
Step 3: Bake
Cover the pot with a lid and bake for 45 minutes, or until the vegetables are tender. Stir the pot about halfway through to ensure even cooking. The cabbage should be wilted and soft, and the potatoes should be fork-tender when it’s done.
⇢ Check the potatoes first. They take the longest to cook. If they’re still firm after 45 minutes, cover and bake for another 10-15 minutes. Factors like pot material, potato size, and oven calibration can affect timing.
Step 4: Season and Serve
Taste and season with additional salt or ground black pepper as needed. Garnish with chopped fresh parsley or sliced green onions for a bright finishing touch.
Slow Cooker Option
If you’d rather let this cook low and slow, add all of the ingredients to a 6-quart slow cooker. Pour the sauce over top and stir gently. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage is tender and the potatoes are cooked through. The long, gentle heat works beautifully with cabbage and makes for an incredibly hands-off dinner.
I made the dump sausage and cabbage tonight. My husband NEVER makes a comment but he loved this dish! I loved it because it was chop, dump and eat PLUS being delicious. Did not change a thing. So happy I found your site!!
– Barbara
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavors actually get even better the next day as everything continues to meld together.
To reheat: Warm individual servings in the microwave for 1-2 minutes, or reheat a larger portion in a covered pot over low heat on the stovetop until warmed through. Add a splash of broth if it looks dry.
Freezing: You can freeze the cooked dish for up to 3 months, but the potatoes and cabbage will be softer when thawed. For best results, reheat gently on the stovetop.
Frequently Asked Questions
Why did my sausage and cabbage take longer than 45 minutes to cook?
The most common reasons are potato size and pot material. Make sure your potatoes are cut into small, bite-size pieces (not just halved).
Glass and ceramic dishes take significantly longer than cast iron Dutch ovens. If you’re at a high elevation, you may also need extra time. Start checking at 45 minutes and continue baking until the potatoes are fork-tender.
What kind of sausage works best for this recipe?
Smoked kielbasa (Polish sausage) is the go-to here because it’s fully cooked and has a rich, smoky flavor that pairs perfectly with the cabbage and tomatoes. Turkey kielbasa works great for a lighter option.
You can also use any fully cooked smoked sausage, including andouille or beef smoked sausage.
How do I add more flavor or spice to this dish?
Stir in a teaspoon of smoked paprika or a pinch of cayenne pepper before baking for extra warmth. Dill weed is another great option that pairs beautifully with cabbage and tomatoes. For heat at the table, pass crushed red pepper flakes and let everyone season to taste.
Can you overcook cabbage in this recipe?
The cabbage is pretty forgiving in this dish since it’s braising in liquid. It will become very soft and almost melt into the sauce with longer cooking times, which many people actually prefer. The potatoes are the ingredient to watch more closely, since they can start to break apart if overcooked significantly.
More Cabbage and Sausage Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Sausage and Cabbage Dinner
Equipment
Ingredients
- 1 medium head of green cabbage, cored and shredded
- 1 small onion, diced (about 1 cup)
- 12 ounces baby red potatoes, quartered into bite-size pieces (halve very small ones)
- 1 (13-14 ounce) package smoked kielbasa sausage, sliced into rounds
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon kosher salt
- 1 (14.5 ounce) can petite-diced tomatoes, drained
- 2 tablespoons balsamic vinegar
- ½ cup chicken broth
- 1 cup condensed tomato soup
- For garnish: chopped fresh parsley or sliced green onions
Instructions
- Preheat oven to 400°F. Spray a large Dutch oven (or other oven-safe pot) with nonstick cooking spray or coat with olive oil.
- Place cabbage, onion, potatoes, sausage, garlic, salt, and diced tomatoes in the pot.
- In a separate bowl, whisk together balsamic vinegar, chicken broth, and condensed tomato soup until smooth.
- Pour the sauce over the cabbage mixture and gently stir to combine.
- Cover with a lid and bake for 45 minutes, or until vegetables are tender and potatoes are fork-tender. Stir the pot halfway through to ensure even cooking.
- Taste and season with additional salt or ground black pepper, if desired. Garnish with parsley or green onions just before serving.
Notes
- Potato size matters. Cut baby red potatoes into small, bite-size pieces (quartered for average-size baby potatoes). Larger pieces take significantly longer to cook and are the #1 reason for extended baking times.
- Use a cast iron or other metal Dutch oven for best results. Glass and ceramic dishes don’t conduct heat as efficiently, which can add significant time to the bake.
- Pot size: Use a 5-6 quart Dutch oven or larger. The raw cabbage takes up a lot of space but shrinks as it cooks.
- Cooking for two? Cut the ingredients in half and prepare the dinner in a smaller baking dish. Cooking instructions remain the same.
- Slow cooker option: Add all ingredients to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are tender.
- Add more flavor: Stir in smoked paprika, a pinch of cayenne, or dill weed before baking for a different flavor profile. Crushed red pepper flakes add easy heat.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Flavors improve overnight.
- Reheating: Microwave individual servings for 1-2 minutes, or reheat in a covered pot over low heat on the stovetop. Add a splash of broth if it looks dry.
Nutrition
Originally published in August, 2018, this post was updated in March, 2026.
Hi, I’m just discovering your website and I am new to this whole having to cook constantly scene, because of COVID-19
I must say though your dishes have made it so much easier and they are so tasty. This dish right here made me and daughter’s tummy sing and smile.
Thanks so much for your recipes.
Now a happy cook
That’s awesome, Brenda! I’m so glad that some of my recipes are making cooking easier for you. Thanks for taking the time to let me know. 🙂
Hi there.
Looks a wonderful easy recipe. However, I have been so frustrated by the bite sizes led potato pieces that just wouldn’t cook. Doubled the cooking time and still crunchy potatoes. In hindsight I’d zap them in microwave before adding to dish. Used white all purpose type potatoes and in a casserole dish. I assume potatoes must cook for most as saw no similar comments.
Any ideas?
The flavor of this dish was delicious and even better the second day. It gave me memories of when my bopsue used to make golumpkies. BUT how in the world did you get this to cook in 45mins?? I followed directions to a T and by 2hrs it was so not cooked 100%. I ended up taking the potatoes out and cooking them in a separate pan on the stove. I started this at 5pm and we didn’t eat until almost 8pm. I’m definitely going to use this again but double (or triple at least) the cooking time. I actually like this so much I’m making it again tonight. Thanks!!
Hi, Nadia! I’m so glad that you enjoyed it — eventually. 🙂 I’m not sure why your dish would have taken so long. Two hours seems like a long time to cook potatoes at 400 degrees. Are you at a high elevation? Or was your oven not quite calibrated? Were the potatoes cut into bite-size pieces? The type of dish that you use can impact the cooking time as well — glass and ceramic dishes will not cook as quickly as metal pans, for instance. So many different factors, but I’m glad that you were ultimately able to make it work. Just sorry it took so long!
We absolutely love this recipe and we keep making it again and again.. but myc cooking time is also much longer, maybe 3 hours.
Interesting. We’ve never had it take that long! You might want to try chopping the potatoes into smaller pieces.
We need more “spice” what can you recommend?
For a spicier dish, I would add crushed red pepper flakes to this meal. 🙂
I have made this with smoked paprika and a pinch of cayenne (To taste) for more spice! I have also tried this using dill weed as the “herbal” spice profile that goes well with tomato and cabbage. It wasn’t “spicy” but tasted very nice with the dill!
Great tips. Thanks, Cher!
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Lovely sounding recipe & I had all ingredients on hand. I’m confident it will taste delicious but after an hour at 400F it’s still not cooked! ( crunchy cabbage & hard potatoes) I’ve bumped the temp up to 425 for an additional 30 minutes. I shredded the cabbage finely just as I would for Casserole Cabbage Rolls & used baby potatoes 1/2ed.
Wanda…never met a recipe yet that cooks in the time stated! You could put cabbage and potatoes in the microwave for 5 or so minutes, then follow the recipe. Potatoes need at least 1 1/2 hours if not par boiled first.
This was a huge hit with my entire family. It took about 1.5 hrs to cook, but was delicious.
Thank you!
Hello Blair, Do you have a recommendation as a sub for the tomato soup I am allergic to them. But this recipient looks and sounds amazing I’m eager to try it.
Thanks!
Hi! If you’re allergic to tomatoes, you can substitute with another condensed soup (like cream of mushroom or cream of celery). It will obviously give the dish a different flavor and a creamy texture, but it should still “work.” 🙂
I have found the pureed butternut squash is a great substitute for tomato sauce in nearly ANY recipe. I even use diced butternut squash to replace diced tomatoes and I’ve had people not even notice the difference.
That’s a great tip, Lindz. Thank you!
I made the dump sausage and cabbage tonight. My husband NEVER makes a comment but he loved this dish! I loved it because it was chop, dump and eat PLUS being delicious. Did not change a thing. So happy I found your site!!
Thank you, Barbara! I’m so glad that it was a hit!
I actually made this in my crockpot and it turned out wonderful, my husband and I love it and are making it again for the weekend. I did render some bacon in the crock before adding the other items and it just added more flavor, yum. Thank you for sharing this wonderful recipe.
Awesome! I’m so glad to hear that it worked well for you, Dottie. Thanks for your note!
I made this in the crockpot, and it was absolutely amazing! I set it on low for about 7 hours, and it turned out beautifully. It was a huge hit with our family, and I will definitely be making it again! Thanks for a delicious recipe … perfect for a cold night!
Thank you, Shannon! I’m so glad that it was a hit!
Would this work with bagged shredded lettuce, and if so, how much?
^^I meant bagged shredded cabbage^^
Yes, that should work fine! One medium head of cabbage yields about 8 – 8.5 cups of shredded cabbage.
Can noodles be added to the recipe?
Hi Jo Ann! We recommend cooking the noodles separately and stirring them into the dish after. Hope this helps!
The flavor was absolutely amazing and it was easy to make. However, it took way longer to cook than it states. It took me an hour and a half to cook it and I had to uncover it. Even then, my cabbage was still under cooked. I’ll make it again, but will definitely fry my cabbage before hand so it will cook thoroughly. It needed quite a bit of mixing too.
Thank you for the feedback, Stacy! We will take this into consideration and review the recipe.
Am always looking for new cabbage and sausage recipes. Found yours and it looked Interesting. Then I made it. WOW! Was great. Of course I immediately began to figure ways to “improve” it but the truth is it’s awesome like it is. When my wife asked what I was making for dinner I just said “dump”.
Thank you, Bob! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
Great recipe – flavors are spot on. The baking time is not. Following your recipe, I’m at 2.5 hours at 400 and we aren’t tender at all. Did you saute beforehand? Digging the flavors, but frustrated with the prep time. 45 minutes doesn’t come close.
Hi Aaron! Thank you for the feedback. We’re not sure why your dish would have taken so long. Are you at a high elevation? Or was your oven not quite calibrated? Were the potatoes cut into bite-size pieces? The type of dish that you use can impact the cooking time as well — glass and ceramic dishes will not cook as quickly as metal pans, for instance. So many different factors, but we’re happy to help troubleshoot!
I made this in my slow cooker today and it was AMAZING! The sauce seemed so simple, but when I took the lid off it smelled sooo good. It was a perfect warm dinner to come home to after a busy afternoon of kids sports. Definitely adding this to my regular rotation.
We’re so happy to hear this, Kathryn! Thank you for trying it out and taking the time to leave a review.