Dinner

Dump-and-Bake Sausage and Cabbage Dinner

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Craving a hearty, comforting meal that’s both easy and full of flavor? My Dump-and-Bake Sausage and Cabbage Dinner is exactly what you need. It’s a one-pan wonder, loaded with tender cabbage, savory kielbasa, baby red potatoes, and a rich, tangy tomato-balsamic sauce. The best part? You literally dump everything into the baking dish, bake, and enjoy a delicious, wholesome dinner with minimal cleanup.

Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this recipe hits all the right notes: savory, slightly sweet, and comforting, with a perfect balance of textures. And yes, it’s incredibly forgiving—no perfect chopping skills or fancy techniques required.

Ingredients List

Here’s everything you’ll need to make this effortless one-pan meal:

Main Ingredients

  • 1 medium head of green cabbage, cored and shredded

  • 1 small onion, diced (about 1 cup)

  • 12 ounces baby red potatoes, halved or quartered (bite-size)

  • 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

Sauce Ingredients

  • 2 tablespoons balsamic vinegar

  • ½ cup chicken broth

  • 1 cup condensed tomato soup

Garnish

  • Chopped fresh parsley or sliced green onions

Required Kitchen Tools

Making this dish is simple, but having the right tools makes it even easier. Here’s what I always use:

  1. Large Baking Dish (9×13 inches): Perfect for holding all the ingredients in one pan and ensures even cooking.

  2. Cutting Board and Knife: For chopping cabbage, onion, and potatoes.

  3. Mixing Bowl: To combine the sauce ingredients before pouring over the vegetables and sausage.

  4. Measuring Cups and Spoons: Accuracy matters when balancing the flavors of the balsamic-tomato sauce.

Preparing the Ingredients

The beauty of this Dump-and-Bake Sausage and Cabbage Dinner is how simple the prep is. I like to get everything chopped and measured before I start layering—it makes the process quick and stress-free.

  1. Shred the cabbage – After removing the core, I slice the cabbage thinly. It cooks down beautifully in the oven and soaks up all the flavors.

  2. Dice the onion – I chop mine into small pieces so they blend perfectly into the sauce and soften while baking.

  3. Prep the potatoes – Baby red potatoes are perfect for this recipe. I halve or quarter them so each piece is bite-sized and cooks evenly.

  4. Slice the sausage – I use smoked kielbasa, cut into rounds. The smoked flavor adds depth and pairs beautifully with the cabbage and tomatoes.

  5. Mince the garlic – About 3 cloves give the dish a subtle aromatic boost without overpowering the other flavors.

Assembling the Dish

Now comes the fun part: dumping everything into one pan. Here’s how I layer it for the best flavor:

  1. Layer the vegetables – Start with the shredded cabbage, followed by the diced onions and potatoes. Sprinkle the minced garlic evenly over the top.

  2. Add the sausage – Distribute the sliced kielbasa across the vegetables for even flavor in every bite.

  3. Pour the sauce – In a mixing bowl, combine the drained diced tomatoes, balsamic vinegar, chicken broth, and condensed tomato soup. Pour the mixture over the layered ingredients, making sure everything is evenly coated.

  4. Season lightly – Sprinkle 1 teaspoon kosher salt over the top. If you like a little extra punch, I sometimes add a pinch of black pepper or smoked paprika.

Once everything is in the baking dish, you’re ready to slide it into the oven and let it work its magic.

Baking Instructions

Baking this Dump-and-Bake Sausage and Cabbage Dinner is where all the flavors come together. I love how the cabbage softens, the potatoes become tender, and the kielbasa develops a slightly caramelized edge—all in one pan.

  1. Preheat the oven – Set your oven to 375°F (190°C). Preheating ensures even cooking for the potatoes and cabbage.

  2. Cover and bake – Cover the baking dish with aluminum foil. Bake for 35–40 minutes. This allows the cabbage and potatoes to steam and become tender without drying out the sausage.

  3. Uncover for browning – Remove the foil and bake for an additional 15–20 minutes. This step lets the top layer of cabbage and sausage caramelize slightly, adding flavor and a beautiful golden color.

  4. Check for doneness – The dish is ready when the potatoes are fork-tender, the cabbage is soft, and the sauce is bubbling gently around the edges.

Tips for Perfect Results

  • Even potato sizes – Make sure your potato pieces are similar in size for uniform cooking.

  • Adjust liquid if needed – Depending on your cabbage and tomato juice, you may need to add a splash more chicken broth to prevent the dish from drying out.

  • Use smoked sausage – The smoked flavor really elevates the dish, but you can use plain sausage if needed. Just add a little extra seasoning.

  • Optional flavor boosters – I sometimes sprinkle a teaspoon of smoked paprika or a pinch of red pepper flakes for subtle heat and depth.

By following these steps, your dinner will come out perfectly tender, flavorful, and comforting—without the stress of multiple pans or complicated steps.

Serving and Garnishing

Once your Dump-and-Bake Sausage and Cabbage Dinner is out of the oven, it’s time to make it look as good as it tastes. I like to serve it straight from the baking dish for a cozy, rustic presentation, but a few simple garnishes really elevate it:

  • Fresh parsley – Chopped parsley adds a pop of color and a fresh, herby flavor.

  • Green onions – Thinly sliced green onions give a mild, oniony crunch that complements the baked cabbage and sausage.

  • Optional drizzle – For a little tang, a splash of extra balsamic vinegar right before serving brightens the dish beautifully.

I usually pair it with a slice of crusty bread or a light side salad, but honestly, it’s hearty enough to enjoy on its own.

Storage Instructions

This dish is just as good the next day, making it perfect for meal prep or leftovers.

  • Refrigerator: Store in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.

  • Freezing: You can freeze this meal for up to 2 months. I recommend portioning it into freezer-safe containers. Thaw overnight in the fridge before reheating.

Conclusion

Making a comforting, flavorful dinner doesn’t have to be complicated. With my Dump-and-Bake Sausage and Cabbage Dinner, you get a complete, hearty meal with minimal effort and maximum taste. The combination of tender cabbage, juicy potatoes, and smoky sausage baked in a tangy tomato-balsamic sauce makes every bite irresistible.

This recipe is perfect for busy weeknights, cozy weekends, or anytime you want a fuss-free dinner that feels homemade and satisfying. So grab your baking dish, dump in the ingredients, and let the oven do the work—delicious comfort food has never been easier!