Kielbasa, Cabbage, Potato & Onion Diversity Casserole
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 lb Polish sausage, sliced (Hillshire Farm's Polska Kielbasa or other smoked sausage)
- 1⁄2 cup butter, plus
- extra virgin olive oil, for pan
- 1 1⁄2 large onions, sliced
- 2 carrots, diced
- 2 russet baking potatoes, peeled, diced
- 1 red bell pepper, diced
- 1 head green cabbage, cored and thinly sliced
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 (1 1/4 ounce) package onion soup mix, dry
- 1 2⁄3 cups milk or 1 2/3 cups half-and-half
- 2 tablespoons cider vinegar (or white wine vinegar)
- 1 tablespoon sugar
- 4 eggs, lightly beaten
- 2 cups Ritz crackers, crushed (or Keebler Club or Wheat Thins)
- 1 tablespoon caraway seed
directions
- Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
- In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
- Reduce heat to medium and add butter. Sauté onions, carrots, potatoes, bell pepper, and cabbge until lightly caramelized – about 20 minutes. Add salt, pepper and onion soup mix. Stir in milk, vinegar, and sugar. Add sausage and drippings. Bring to boil. Reduce heat to medium-low; simmer for 5 minutes. Remove pot from heat and let cool slightly, then gently stir in eggs.
- In a large zip-lock bag, crush crackers with caraway seeds. Into the pot of veggies and sausage, add ½ of the cracker mixture. Pour into prepared casserole dish. Dust top evenly with remaining crackers. Bake at 325º for 45 minutes, or until heated through and top is golden brown.
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Reviews
-
Great recipe. I changed it a little :) I used vegetarian keilbasa, no milk, vegetable broth instead, no eggs and kept the entire process in one very large cast iron skillet. Additional ingredients were 3 diced cloves of garlic, turmeric, and cumin giving it a little more diverse bent. Thank you Pellerin for making my rainy Sunday fun!
RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers