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You only need one pot and about 10 minutes of prep for this easy Dump-and-Bake Sausage and Cabbage Dinner! The hands-off recipe is a cozy and delicious meal for busy nights!

Overhead close image of bowl of Dump and Bake Sausage and Cabbage Dinner with serving tongs

Maybe it’s the Russian and Polish blood running through my veins, but I just love cabbage! If you appreciate the slightly sweet, nutritious, crunchy veggie as much as I do, then you’ve come to the right place…

Kielbasa potatoes and cabbage come together in this easy dinner for Sausage and Cabbage!

How to Prepare this Easy Sausage and Cabbage Dinner:

Time is precious, and very few of us have the luxury of spending hours in the kitchen each night to get dinner on the table for our family. That’s where a simple one pot meal like this kielbasa and cabbage comes in!

You can literally slice the ingredients, dump them in a pot, and basically forget about them for the next 45 minutes. Don’t you just love that idea?

I used my biggest Dutch oven to accommodate all of the raw cabbage, onion, potatoes, sliced kielbasa, and diced tomatoes. It looks full, but don’t worry — the vegetables will shrink drastically as they cook!

Sausage and Cabbage Dinner is an easy one pot meal!

Step #2: Prepare the Sauce for your Sausage and Cabbage Dinner.

Just whisk together balsamic vinegar, chicken broth, and tomato soup to form a basic sauce. Dump it into the pot, cover with a lid, and stick the pot in the oven to bake for about 45 minutes (or until the veggies are tender).

I like to stir my pot about halfway through, just to ensure even cooking.

Sauce for sausage and cabbage dinner recipe

The next thing you know, you’ll have a warm, comforting dinner to serve your family — and boy is it good.

This flavor combination reminds me a lot of my Polish grandmother’s stuffed cabbage rolls (which I turned into a dump-and-bake casserole), but my version is obviously SO MUCH EASIER.

Bowl of kielbasa sausage and cooked cabbage for an easy dinner recipe

Cooking cabbage doesn’t have to be difficult or time-consuming!

Whether it’s a Sunday supper that you serve to your family on a lazy fall evening, or just a quick throw-together weeknight meal at the end of a busy work day, I have no doubt that this Dump-and-Bake Sausage and Cabbage Dinner will suit your schedule, your lifestyle, and your tastebuds.

It might just remind you of your grandmother, too!

A 10 minute dinner recipe for easy cooked cabbage with sausage

You might also enjoy these cabbage recipes:

Dump-and-Bake Sausage and Cabbage Dinner

4.74 from 19 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings 6 people
Calories 340 kcal
You only need one pot and about 10 minutes of prep for this easy Dump-and-Bake Sausage and Cabbage Dinner!


  • 1 medium head of cabbage, shredded
  • 1 onion, diced
  • 2 red potatoes, peeled and diced into bite-sized pieces
  • 1 (13 ounce) package smoked kielbasa sausage, sliced into rounds
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 (14.5 ounce) can petite-diced tomatoes, drained
  • 2 tablespoons balsamic vinegar
  • ½ cup chicken broth
  • 1 cup condensed tomato soup, NOT diluted
  • For garnish: chopped fresh parsley


  • Preheat oven to 400 degrees F. Spray a large Dutch oven (or other oven-safe pot) with cooking spray.
  • 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 soup. Pour over cabbage mixture and gently stir to combine. 
  • Cover with a lid and bake for 45 minutes, or until vegetables are tender. I like to stir the pot halfway through the cooking time just to ensure even cooking.
  • Garnish with parsley just before serving.


Cooking Just for Two? Cut the ingredients in half and prepare the dinner in a smaller baking dish. The rest of the cooking instructions remain the same.


Serving: 1/6 of the recipeCalories: 340kcalCarbohydrates: 32gProtein: 13gFat: 18gSaturated Fat: 6gCholesterol: 42mgSodium: 1222mgPotassium: 1113mgFiber: 6gSugar: 12gVitamin A: 390IUVitamin C: 74.7mgCalcium: 108mgIron: 3.3mg
Keyword: cabbage recipe, kielbasa, sausage
Course: Dinner
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. Karly says:

    This recipe is sooo easy! Good change up to my menu.

    1. Blair says:

      Exactly! Thanks, Karly!

      1. Bob says:

        Would mushrooms be good added to this

        1. Blair says:

          Hi, Bob! Yes, I think they would be delicious! 🙂

          1. Sandy P says:

            5 stars
            I loved this ,just what I was looking for.quick and easy too.

          2. Blair says:

            Wonderful! Thanks, Sandy!

        2. Marilyn C Solomon says:

          My husband and I eat low carb as much as possible. I made this recipe last night substituting 6 large mushrooms for the potatoes. It was great! My husband is picky but asked me to add this dish to our rotation.

          1. Blair says:

            That’s a great tip about using the mushrooms in lieu of the potatoes. Thanks, Marilyn!

      2. Denise says:

        I just tried your recipe for dinner tonight. It was not done in 45 min or an hour. I ended up cooking in on the stove and adding more chicken broth to get it cooking. After an half hour on the stove on high it was finally done. I think your time or your measurements are off.

  2. mochazina says:

    what are the potatoes giving to this dish?

    1. Blair says:

      Hi! I’m not sure that I understand the question. Are you just wondering if you can leave them out? I think that the recipe would work fine if you choose to omit the potatoes. I tested it with the potatoes, because I like the added starchy carbohydrate to round out the meal. I haven’t tested it without the potatoes, but you can certainly give that a try if you don’t care for them. 🙂

      1. mochazina says:

        awesome, thanks! yes, looking to omit, but making sure they didn’t better warrant a substitution. and thanks for a quick response: cooking now! lol

        1. Blair says:

          Okay, let me know how that works! I imagine that there was more “sauce” or liquid at the end of cooking, simply because there wasn’t as much bulk or ingredients in the pot. Was it tasty otherwise?

          1. mochazina says:

            5 stars
            haha! so in momspeak “cooking now” ended up being “looked at it tonight, but then bedtime, put it on in the morning, but then turned it off and put the whole crockpot in the fridge to run errands, then finally cooking it two days later.”

            it’s really good! my phone spazzed when I was in the store shopping so I used tomato sauce instead of soup/diced. and I opted to nix the potatoes, but added a bit of cornstarch. and I cooked in my crockpot with the lid off instead of a dutch oven (don’t own one).

            whew! lots of small changes, but I’ll definitely be making this again. very tasty!

          2. Blair says:

            Great! Thanks for the update, and I’m glad that it worked out! 🙂

  3. stitchinsweetsue says:

    this is the kind of recipe that makes my husband purr. i’m one of those weird cooks who always has a cabbage in my fridge, so versatile ~ the cabbage, not the weirdness lol. i’ll have to triple the meat, but i know we’ll love this, tfs!

    1. Blair says:

      Perfect! I hope that your husband approves! 🙂

      PS — I don’t think you’re weird — I LOVE cabbage and I often keep it in my fridge as well.

  4. Cindy Brown says:

    5 stars
    Hi Blair ! This recipe sounds SO tasty and l will definitely be giving it a try ! Just curious , could l use bagged coleslaw and , if so , how much ? It comes in 454 gram bags and you may have an idea as to how many cups .would be needed . This would eliminate one step OR could be cinsidered the height of laziness ! Lol !!

    1. Blair says:

      Hi, Cindy! No shame about laziness! I considered using bagged coleslaw too, but I was worried that it’s cut so thin that it would practically fall apart while cooking. If you do use the bagged coleslaw, you’ll probably want to reduce the cooking time for that reason.

      I like the texture of the more coarsely chopped head of cabbage, but it should work fine either way.

      As far as the amount goes, I would say that you will want to use anywhere from about 6-8 cups of the raw coleslaw. Hope that helps, and enjoy!

  5. Julie says:

    Wondering, can this be converted to a slow cooker meal if we don’t have a dutch oven pot or 45 minutes after work?

    1. Blair says:

      Hi, Julie! Yes, I think it would probably work really well as a slow cooker meal. I haven’t tried it that way, so I can’t tell you a specific cooking time, but I would start with about 3-4 hours on low. It shouldn’t require too long since the sausage is fully-cooked before it goes into the pot. Let me know if you give it a try!

  6. nanci says:

    5 stars
    TO anyone who wants to skip the potatoes I have to say reduce the amount if you need to, but do put in at least one finely chopped. The potatos absorb all the flavors in the pot & helps it to be more satisfying.

  7. Cindy says:

    5 stars
    Thank you for your timely response to my inquiry about
    using bagged Coleslow . I’m going to stick with chopping my own…your explanation makes sense ! The smallest head of cabbage l was able to buy was 4 pounds ! Any suggestions on how much of that to use ? Thanks !

    1. Blair says:

      Hey, Cindy! That’s a BIG head of cabbage! 🙂 I would say that about half of it should be plenty. In the end you want about 6-8 cups total chopped cabbage. 🙂

  8. Cindy says:

    5 stars
    Thank you so much Blair for your help ! I’m sure l looked riduculous weighing an assortment of cabbage trying to find the smallest ! Lol ! I like cabbage in stir fry so the rest will definitely be put to good use . I’m making your Egg Roll in a Bowl…which l love…for supper tomorrow night for company and trying this recipe Thursday night for company . You recipes never disappoint and your quick feed back is always appreciated ! ????

  9. Valerie Douglas says:

    I’ve made this before and it’s wonderful. But my question is where did you get your serving bowl from.

    1. Blair says:

      Hi, Valerie! So glad that you liked the meal!

      The bowl is an enamelware bowl from Crow Canyon. It’s this pasta bowl: https://crowcanyonhome.com/product/pasta-plate-vintage/

      You can often find Crow Canyon products on Amazon, and you can also buy them from independent retailers on the internet. I’ve collected a variety of pieces over the years, so I can’t remember exactly where I picked this one up. If you use the product locator on that website that I linked above, you should be able to grab one. 🙂

  10. Tammy says:

    I just wanted to stop by and comment for anyone wanting to cook this without a Dutch oven. I don’t own one so I used a foil pan and covered with aluminum foil. It was in the oven for 2 full hours at 400, and sadly, the cabbage and potatoes and even the tiny diced onions were still crunchy ☹️ The foil pan is all I can think of to blame because my oven works just fine. I checked it.
    Strangely the sausage was fully cooked, I thought I was supposed to put that in raw, so I did. The flavors were outstanding but I think since I don’t have a Dutch oven, but I think next time I would either do it in a crock pot or even try it in my Instant Pot.

    1. Barbara says:

      Hi there! I cooked mine in a Dutch oven and am having the same issues. I just put it back in the oven after testing it again after an hour and a half. Potatoes and cabbage are still crunchy. The taste is awesome, but , for me, the cooking time needed to be adjusted. Oven temp is accurate, and I cut everything to bite size. Next time I may pull out the crock pot and just let it cook all day!!

    2. Diana Berry says:

      5 stars
      Hi Tammy! That is strange! I also cooked my casserole in a foil container with foil wrap just like you. but at 375 degree Fahrenheit For 2 hours. Mine was cooked to perfection. Cabbage and potatoes were soft and delicious! My husband does not care for cabbage but said he would eat this again. That’s really saying something!

      1. Blair says:

        I’m so glad that your husband approved, Diana! 🙂

  11. Alyssa says:

    I used a crockpot for this today. The potatoes is what took forever to cook. I cooked it on low for 5 hours. Turned out good

    1. Blair says:

      The potatoes definitely take the longest. The smaller that you dice them, the faster they will cook. Thanks for the slow cooker update, Alyssa! 🙂

  12. Elizabeth says:

    Do you have to cook it in the oven? Can i just do it on the stove?

    1. Blair says:

      Hi, Elizabeth! You can definitely do this on the stovetop. You’ll want to keep the dish covered, and you’ll want to be sure to stir it regularly. The oven heats the dish from all directions, while the stovetop will cook from the bottom of your pot (and therefore it won’t cook as evenly unless you stir regularly). I can’t say exactly how long it will take since I haven’t tried it, so definitely let me know if you give it a shot! 🙂

  13. Jamie says:

    I don’t have a Dutch oven. Would one of those black roasting pans with lid work?

    1. Blair says:

      Yes, that should be fine, Jamie! 🙂

  14. Linda Conlon says:

    5 stars
    I didn’t use potatoes, but I added caraway seeds and some dried mustard. Instead of tomato soup I used a small 8oz can of tomato sauce. I used a dutch oven, chopped everything up, and its sitting in my refrigerator waiting for 5 o’clock. Can’t wait to have dinner!!

  15. LazyMom says:

    5 stars
    -Electric Pressure Cooker Attempt
    Stumbled upon this wondering what I could do with 2 giant raw chicken breasts that I haven’t done before in a quick fast hurry with minimal effort and no giant mess to contend with. I cheated and got a surplus of broth via the chicken using my 8qt electric pressure cooker- but- I then diced the chicken and tossed it, along with this receipe down to a T, right on back into the not-instant-but-magic pot. 25 minutes on high pressure worked well.

    1. Blair says:

      Wow, that’s awesome! I hadn’t thought to try it in the pressure cooker, so thank you for sharing those details!!

  16. Alyssa F says:

    Hi Blair!

    I was wondering if you think a normal pyrex casserole dish covered in foil would work instead of the dutch oven? I didn’t even know what those were until I saw it in this recipe and googled it haha. Would you recommend a new-ish cook to get a dutch oven and are there any on the budget-friendly side you prefer? Anyways, thanks again for another great easy meal idea.

    Alyssa F

    1. Blair says:

      Hey, Alyssa! Yes, as long as the pyrex dish is large enough to hold everything, it should work fine! I love my Dutch ovens, but I tend to use them most in the cooler weather months for braised meats, stews, soups, chilis, etc. It’s not something that gets quite as much use in the summer, so you could probably hold off and ask for one for Christmas. 🙂 I am spoiled with my Le Creuset and Staub Dutch ovens, but they’re not budget-friendly. I know there are other more affordable options out there, but I haven’t tried them myself. You might start with a brand like Cuisinart? Enjoy!

      1. Mona says:

        I made too much again. Can it be frozen?

        1. Blair says:

          Hi, Mona! Yes, this should freeze really well in an airtight container in the freezer for up to 3 months. 🙂

  17. Betty says:

    Could you use honey garlic sausage in this .

    1. Blair says:

      Yes! I think that would work really well! 🙂

  18. Liana says:

    5 stars
    A hit. What can we do w/ the leftovers? Any delicious suggestions?

    1. Blair says:

      Hi, Liana! I’m so glad that you enjoyed it! I don’t have any specific suggestions for the leftovers. Just brainstorming, you could toss it with some cooked rice or pasta, or even turn it into a soup by adding the cooked sausage and cabbage to a can of tomato soup or vegetable soup.

  19. Cher says:

    4 stars
    First note, smells totally delish while baking. Second note, SUPER easy to prepare. Third note, based on reviews saying it took longer to cook, I decided to heat my liquid ingredients before adding to veg/sausage mix thinking this may speed up the heating/ cooking process . I did not have a very good seal on my casserole dish and learned about 45 mins into baking that covering my dish TIGHTLY with foil really helped to keep the heat in, to really cook the cabbage etc. (Wish I would have covered tightly with foil right from the beginning, so not much steam can escape and the veg cooks quicker) Took me a solid 1.5 hours to achieve the level of tenderness I was hoping for in the cabbage! Otherwise a very, very delicious, easy dish, we just had to wait longer than I expected for dinner. Next time I will start the COOKING at 3 pm if I want to eat by 6! It is very hot when it comes out of oven so letting it sit will only blend the flavours even more!
    My other small tips – – I added dried dill (1 tsp) and sweet paprika (1 TBLS) to my liquid mixture for added flavours that I always enjoy with cabbage! Thanks so much for this recipe inspiration and post! Loved it!

    1. Blair says:

      Thanks, Cher! 🙂

  20. Andrea Kellett says:

    Loved this recipe. My daughter was in charge of dinner the following night and added ground browned venison (could use ground beef) and it was great. Loved it both ways, just wondering how well this would freeze. I cook a lot on my days off for freezer meals for work and home.

    1. Blair says:

      Hi, Andrea! I’m so glad that you enjoyed the recipe! I haven’t tried freezing this myself, but I think it would be okay. The only concern is the cabbage. It’s totally fine to freeze cabbage, but I think that the texture will be different when thawed. Maybe you don’t mind, but just be prepared for the fact that it might be soggy or more watery/mushy after it has been frozen. Have a great week! 🙂

  21. Brenda Thrasher says:

    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

    1. Blair says:

      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. 🙂

  22. Maree says:

    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?

  23. Nadia says:

    4 stars
    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!!

    1. Blair says:

      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!

  24. Sue says:

    We need more “spice” what can you recommend?

    1. Blair says:

      For a spicier dish, I would add crushed red pepper flakes to this meal. 🙂

    2. Cher says:

      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!

      1. Blair says:

        Great tips. Thanks, Cher!

  25. Les Purkerson says:

    You need to be a part of a contest for one of the finest websites on the net. I will highly recommend this web site!

  26. Wanda says:

    4 stars
    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.

    1. Isabella says:

      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.

  27. C.hay says:

    5 stars
    This was a huge hit with my entire family. It took about 1.5 hrs to cook, but was delicious.

    1. Blair Lonergan says:

      Thank you!

      1. Hiawatha Napoleon says:

        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.

        1. Blair Lonergan says:

          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.” 🙂

        2. Lindz says:

          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.

          1. Blair Lonergan says:

            That’s a great tip, Lindz. Thank you!

  28. Barbara Prasetyo says:

    5 stars
    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!!

    1. Blair Lonergan says:

      Thank you, Barbara! I’m so glad that it was a hit!

  29. Dottie Bliss says:

    5 stars
    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.

    1. Blair Lonergan says:

      Awesome! I’m so glad to hear that it worked well for you, Dottie. Thanks for your note!

  30. Shannon says:

    5 stars
    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!

    1. Blair Lonergan says:

      Thank you, Shannon! I’m so glad that it was a hit!

    2. Susan says:

      Would this work with bagged shredded lettuce, and if so, how much?

      1. Susan says:

        ^^I meant bagged shredded cabbage^^

      2. Blair Lonergan says:

        Yes, that should work fine! One medium head of cabbage yields about 8 – 8.5 cups of shredded cabbage.

  31. Jo Ann Mitch says:

    Can noodles be added to the recipe?

    1. The Seasoned Mom says:

      Hi Jo Ann! We recommend cooking the noodles separately and stirring them into the dish after. Hope this helps!

  32. Stacy L DeGrote says:

    3 stars
    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.

    1. The Seasoned Mom says:

      Thank you for the feedback, Stacy! We will take this into consideration and review the recipe.

  33. Bob says:

    5 stars
    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”.

    1. The Seasoned Mom says:

      Thank you, Bob! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.