Name: Dump-and-Bake Sausage and Cabbage Dinner
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: Here’s everything you’ll need to make this effortless one-pan meal:; 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; 2 tablespoons balsamic vinegar; ½ cup chicken broth; 1 cup condensed tomato soup; 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.; 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.; Dice the onion – I chop mine into small pieces so they blend perfectly into the sauce and soften while baking.; 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.; Slice the sausage – I use smoked kielbasa, cut into rounds. The smoked flavor adds depth and pairs beautifully with the cabbage and tomatoes.; Mince the garlic – About 3 cloves give the dish a subtle aromatic boost without overpowering the other flavors.

Step-by-Step Instructions

1

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.
2

Preheat the oven – Set your oven to 375°F (190°C). Preheating ensures even cooking for the potatoes and cabbage.
3

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.
4

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.
5

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.
6

This dish is just as good the next day, making it perfect for meal prep or leftovers.
7

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.
8

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.

Dump-and-Bake Sausage and Cabbage Dinner

Why This Recipe Works

Ingredients

Main Ingredients

Main Ingredients

Filling & Sauce

Main Ingredients

Step-by-Step Instructions

Storage & Make-Ahead Tips

Nutrition Facts (per serving)

Recommended Kitchen Equipment

Large Baking Dish (9×13 inches)

Cutting Board and Knife

Mixing Bowl

Measuring Cups and Spoons