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Square overhead shot of a sausage and cabbage dinner.
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4.80 from 20 votes

Dump-and-Bake Sausage and Cabbage Dinner

You only need one pot and about 10 minutes of prep for this easy dump-and-bake sausage and cabbage dinner! Kielbasa, potatoes, cabbage, and a tangy tomato sauce bake together for a cozy, comforting meal that's perfect for busy weeknights.
Course Dinner
Cuisine American
Keyword cabbage and sausage recipe, Cabbage and sausage skillet, Easy sausage and cabbage skillet, Fried cabbage with sausage, sausage and cabbage recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 236kcal
Author Blair Lonergan

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.
    Adding the ingredients to a Dutch oven.
  • In a separate bowl, whisk together balsamic vinegar, chicken broth, and condensed tomato soup until smooth.
    Whisking together the sauce.
  • Pour the sauce over the cabbage mixture and gently stir to combine.
    Using tongs to combine the ingredients in a Dutch oven.
  • 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.
    Horizontal overhead image of a Dutch oven full of sausage, cabbage, and potatoes.
  • Taste and season with additional salt or ground black pepper, if desired. Garnish with parsley or green onions just before serving.
    Horizontal overhead shot of a bowl of sausage cabbage and potatoes.

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

Serving: 1/6 of the recipe | Calories: 236kcal | Carbohydrates: 34g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 1334mg | Potassium: 965mg | Fiber: 7g | Sugar: 15g | Vitamin A: 553IU | Vitamin C: 92mg | Calcium: 115mg | Iron: 8mg