Kielbasa, Cabbage, Potato & Onion Diversity Casserole

Recipe by Pellerin

My MOST DELICIOUS casserole recipe is a combination of German, Irish, Polish, and Cajun influences. This ultimate comfort food soothes the cockles of my little multi-ethnic tummy 8-)

Top Review by Virginia V.

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!

Ingredients Nutrition


  1. Heat oven to 325º. Butter or spray 9 x 13 casserole dish with Pam.
  2. In a large Dutch oven on medium/high heat, sauté sliced sausage in a bit of olive oil until browned. Remove to a bowl.
  3. 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.
  4. 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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