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This cabbage casserole is hearty, comforting, and surprisingly simple to put together. Smoked sausage adds bold, savory flavor, while the cabbage softens into a tender base that absorbs the tomatoes and seasonings beautifully.
It’s the kind of easy weeknight dish you can customize based on what’s in your pantry—swap the sausage, change the cheese, or add extra vegetables. The bubbling cheese topping brings it all together into a cozy, satisfying casserole.
What You’ll Like About This Dish
Simple and hearty. Cabbage and smoked sausage make a filling, budget-friendly base.
Great texture. Tender cabbage, juicy sausage, and a melty cheese topping.
Versatile. Easy to change the cheese, tomatoes, or seasoning to suit your tastes.
Comforting. A warm, homey casserole perfect for fall and winter meals.
Ingredient Notes
- Cabbage: A small head of green cabbage works well—core removed and sliced or chopped.
- Smoked sausage or kielbasa: Adds saltiness and smoky depth; andouille or turkey kielbasa work, too.
- Tomatoes: Canned diced tomatoes and tomato sauce (or puree) create a simple braising liquid.
- Onion and garlic: Build the savory base flavor.
- Fontina cheese: Melts beautifully; mozzarella, Monterey Jack, or cheddar are good substitutes.
Steps to Make Cabbage Casserole With Sausage and Cheese
- Heat the butter and oil in a skillet and sauté the cabbage, onion, and garlic until tender and wilted.
- Preheat the oven and grease a casserole dish.
- Add the tomatoes, tomato sauce, and diced sausage to the skillet; simmer briefly.
- Transfer the mixture to the casserole dish and top with shredded cheese.
- Bake until hot, bubbly, and lightly browned on top.
Tips
- Cut the cabbage evenly so it cooks at the same rate.
- Drain tomatoes briefly if the mixture looks too watery before baking.
- Use a broiler finish for extra browning on the cheese.
- Add seasoning to taste—a pinch of smoked paprika or Italian herbs works well.
Recipe Variations
- Change the cheese. Try mozzarella for mild creaminess or cheddar for sharper flavor.
- Make it spicy. Use andouille sausage or add red pepper flakes.
- Low-carb friendly. This casserole is naturally low in carbs—no changes needed.
- Add vegetables. Mushrooms, bell peppers, or zucchini blend nicely with the cabbage.
Serving Suggestions
- Serve with cornbread or crusty rolls.
- Pair with roasted potatoes or mashed cauliflower.
- Add a fresh green salad to lighten the plate.
- Choose pickled vegetables for a tangy contrast.
How to Store
Refrigerate: Store leftovers in a covered container for 3 to 4 days.
Freeze: Freeze well-wrapped portions for up to 3 months.
Reheat: Warm in a 350°F oven or microwave until heated through.
Cabbage Casserole With Sausage and Cheese
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 4 to 5 cups chopped cabbage
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 1 tsp kosher salt, or to taste
- ¼ tsp black pepper, or to taste
- Cooking spray for the baking dish
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (8-ounce) can tomato sauce
- 12 ounces kielbasa or smoked sausage, diced
- 1 ½ cups shredded fontina cheese
Recommended Equipment
Instructions
- Heat the olive oil and butter in a large skillet over medium heat.2 tbsp olive oil | 1 tbsp butter
- When the butter and oil are hot, add the cabbage, chopped onion, garlic, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Cook for about 15 minutes, or until the vegetables are tender and the cabbage is wilted. Stir frequently.4 to 5 cups chopped cabbage | 1 cup chopped onion | 2 large cloves garlic (minced) | 1 tsp kosher salt (or to taste) | 1/4 tsp black pepper (or to taste)
- Meanwhile, preheat the oven to 350°F and spray a 2 1/2 to 3-quart baking dish with cooking spray.Cooking spray for the baking dish
- Add the tomatoes to the skillet along with the tomato sauce and kielbasa. Reduce the heat to low and simmer for 10 minutes longer.1 (14.5-ounce) can diced tomatoes (with juice) | 1 (8-ounce) can tomato sauce | 12 ounces kielbasa or smoked sausage (diced)
- Transfer the cabbage mixture to the prepared baking dish; top with the shredded fontina cheese.1 1/2 cups shredded fontina cheese
- Bake for 15 minutes, or until the casserole is hot and bubbly and the cheese is melted. Broil briefly if you want more browning on top.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
