Polish Potato & Cabbage Casserole: A Hearty, Old-World Classic


 


This recipe uses the classic combination of ingredients that make this dish so reliably delicious. The quantities can be adjusted to suit your taste.

For the Casserole Base:

  • 2 lbs (about 900g) Yukon Gold or Russet potatoes, peeled and thinly sliced 

  • ½ head green cabbage (about 1 lb), thinly sliced (about 4 cups) 

  • 1 large yellow onion, finely chopped 

  • 2 cloves garlic, minced 

  • 2-3 tablespoons butter or olive oil, for sautéing 

  • 1 teaspoon caraway seeds (optional, but traditional for that warm, slightly citrusy flavor) 

  • Salt and black pepper, to taste

For a Creamy Sauce (Optional but Highly Recommended):

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1½ cups milk or chicken/vegetable broth 

  • ½ cup sour cream 

  • 1 cup shredded cheese (like cheddar, Swiss, or Gouda) 

For Added Savory Flavor (Optional):

  • 4 slices bacon, chopped 

  • French fried onions, for topping 

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray .

2. Sauté the Cabbage and Onion

In a large skillet, melt the butter (or cook the bacon until crispy and remove it, leaving the drippings). Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced cabbage and cook for 8-10 minutes, stirring occasionally, until it wilts and starts to caramelize . Stir in the garlic and caraway seeds (if using) and cook for one minute longer.

3. Prepare the Potatoes (Two Options)

  • Parboil (Recommended): Place the potato slices in a large pot of salted water and bring to a boil. Cook for 4-6 minutes until they are just tender but still hold their shape. Drain and rinse with cold water to stop the cooking process .

  • Layer Raw: You can also layer the potatoes in the casserole dish raw, but this may require a longer baking time to ensure they become tender . Parboiling is the safer method for perfectly cooked potatoes.

4. Make the Creamy Sauce (Optional)

In a small pot, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk or broth, stirring continuously until the sauce thickens. Remove from heat and stir in the sour cream and cheese until melted and smooth .

5. Assemble the Casserole

Spread half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the sautéed cabbage mixture, then half of the creamy sauce (if using). Repeat the layers with the remaining potatoes, cabbage, and sauce .

6. Add the Toppings and Bake

If using, sprinkle crispy bacon bits or French fried onions on top . Cover the dish tightly with aluminum foil. Bake for 40 minutes, then remove the foil and continue baking for another 15-25 minutes, or until the potatoes are tender and the top is golden and bubbly .

7. Rest and Serve

Let the casserole rest for 10 minutes before serving. This helps the layers hold together for a clean slice . Serve warm with fresh parsley, a dollop of sour cream, or alongside your favorite Polish sausage.