Polish cuisine is often known for its hearty comfort food and this Polish Potato and Cabbage Casserole is just that. It’s the kind of dish that will warm you up from the inside out and keep you coming back for more. Earthy potatoes and cabbage are balanced with a rich and creamy sauce and then topped with fried onions for the perfect salty crunch. Yum! If you’re craving some wholesome comfort food, this recipe is just the thing.
This casserole has a few preparation steps before everything gets layered into the casserole dish, but just us, it’s more than worth it! The sliced potatoes are boiled for about 5 minutes so they’re nice and tender (there’s nothing worse than an undercooked potato). Then, the onions and cabbage are cooked down in butter and then mixed in with a creamy homemade sauce that’s sure to have you licking your lips.
Assembly time! The potatoes and cabbage mixture are layered into the baking dish before being topped with everyone’s favorite French fried onions. It’s baked for about 50 minutes or until good and bubbly, then it’s time to dig in!
This casserole can be served as a side dish with sausage or grilled meats, a big salad, or your favorite soup. We’ve kept this recipe vegetarian, but feel free to add some bacon for an even more savory flavor. No matter how you serve it, this Polish Potato and Cabbage Casserole is sure to be a big hit. Give it a try the next time you’re in the mood for some homemade comfort food!
Polish Potato & Cabbage Casserole
25m prep time
45m cook time
- 2 lbs Yukon Gold potatoes, thinly sliced in rounds
- 5 tablespoons butter, divided
- 1 large onion, diced
- ½ head green cabbage, thinly sliced
- ½ teaspoons salt
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 cups white cheddar cheese, shredded
- 1 cup sour cream or greek yogurt
- 1 teaspoon dried mustard
- Additional salt and pepper to taste
- 1 cup French fried onions
- Preheat oven to 375 degrees F and grease a 9x13 baking dish. Set aside.
- Add potato slices to a large pot of water and bring to a boil. Continue at a low boil for 4-6 minutes or until potatoes are tender, but still holding their shape. Drain and rinse with cold water.
- In a large skillet add 3 tablespoons of butter over medium high heat. Add onions and cook for 3-4 minutes. Add cabbage to the skillet and cook for another 4-5 minutes or until tender. Remove from heat.
- In a large pot (can use the same one potatoes were cooked in), melt the remaining 2 tablespoons of butter over medium heat then add flour and cook for 1-2 minutes while stirring. Whisk continuously, add in milk and heavy cream. Simmer for 3-4 minutes or until mixture has thickened. Remove from heat and stir in cheese, sour cream, mustard, and salt and pepper to taste.
- Pour sauce into the pan of cabbage and stir until fully combined.
- Spoon ⅓ of the cabbage mixture in the prepared baking dish and spread into an even layer. Arrange half the sliced potatoes on top, followed by another ⅓ of the cabbage mixture, then potatoes, then remaining cabbage mixture.
- Sprinkle fried onions over the top and tightly cover with foil.
- Bake for 40 minutes then remove foil and bake for 10-15 more minutes, or until bubbling and browning on top.
- Serve warm.
Recipe adapted from Fromachefskitchen.com