Entree: Poland – Creamy Kielbasa, Potato & Cabbage Bake

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) kielbasa sausage, casing removed and chopped
- 2 lb (900 g) potatoes, peeled and thinly sliced (about 1/8-inch (0.318 cm))
- 1 small head cabbage, approx. 1 lb (450 g), shredded
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1 cup (240 ml) sour cream

Show original ingredient measurements

- 1 lb (454 g) kielbasa sausage, casing removed and chopped
- 2 lb (900 g) potatoes, peeled and thinly sliced (about 1/8-inch)
- 1 small head cabbage, approx. 1 lb (450 g), shredded
- 1 large onion, approx. 8 oz (225 g), thinly sliced
- 1 cup (240 ml) sour cream

Instructions

1. Preheat oven to 375°F (190°C). In a medium bowl, toss the sliced potatoes with half the sour cream to coat.
2. In a 9x13-inch (23x33 cm) baking dish, layer half the potatoes in an even layer, then half the chopped kielbasa, half the sliced onion, and half the shredded cabbage.
3. Repeat the layers with the remaining potatoes, kielbasa, onion, and cabbage. Dollop the remaining sour cream over the top and spread gently.
4. Cover tightly with foil and bake 45 minutes. Remove foil and bake an additional 15–20 minutes until the top is set and edges are browned.
5. Let rest 10 minutes before serving so the bake firms up.