This easy Amish sausage and cabbage casserole uses very basic ingredients and can be made in the slow cooker or baked. My Mother-in-Law passed this old family recipe on down to me and I was pleased to find it works beautifully as a crockpot recipe!! This hearty cabbage and sausage casserole is a great meal for families on a budget or anyone who just needs an easy recipe that the whole family can enjoy. See below the recipe for photos and notes.
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Easy Amish sausage and cabbage casserole
- 7 quart crockpot (linked below)
- Chef's knife (linked below)
- Cutting board (linked below)
- Spatula (linked below)
- 5 1/2 cups chopped cabbage
- 5 cubed medium sized potatoes (peeling optional)
- salt and ground black pepper (to taste)
- Season all (Lawry's salt) (to taste)
- 3 1/2 cups frozen green beans or 1 14.5 oz. canned green beans (drained)
- 3/4 cup diced onion white or yellow
- 1 lb. loose browned sausage mild or hot
- 2-10.5 oz. cream of mushroom soups *see notes below
- shredded cheddar cheese
- Preheat oven to 350 degrees. Layer the cabbage then potatoes in a 13 by 9 inch baking dish and season with seasonings (to taste). Add green beans and onions, then season again with salt, pepper and Season all. Sprinkle pre-cooked sausage over top of the veggies and then spread soups on top of the casserole ensuring the casserole is evenly covered.
- Cover the casserole with foil and bake in the preheated oven for 60-75 minutes, or until the veggies and potatoes have softened to preference and the casserole is heated through. Remove the casserole from the oven and stir to combine the soups into the casserole. Top the hot casserole with shredded cheese (optional) and return to the oven for 5 minutes to melt the cheese.
- Allow to cool slightly and Enjoy! Keep scrolling for the photos and notes below.
Crockpot/slow cooker method:
- Place 1/2 cup water in the bottom of a 6-7 quart crockpot. Layer the ingredients starting with the cabbage and then potatoes. Season the cabbage and potatoes with salt, pepper and season all (to taste), then add the green beans and onions and season again. Add the layer of pre-cooked sausage and then spread the soups over top of the casserole, ensuring the veggies and potatoes are well covered.
- Cook the cabbage casserole on low for 5.5-7 hours, or on high for 4.5-6 hours, until the potatoes and veggies have softened to preference (cooking times may vary).
- Once the casserole is fully cooked, stir to combine the soups into the casserole, then top with shredded cheese (optional) and allow the cheese to melt before serving. Allow to cool slightly and Enjoy!
Equipment needed for this easy Amish Sausage and cabbage casserole.
- 7 quart crockpot You can use a 6 quart crockpot as well but I have included a link to a crockpot that I used quite frequently for the past several years and it has not let me down yet!
- Chef’s Knife A nice and sharp chef’s knife makes chopping the cabbage and potatoes so much easier in this recipe.
- Cutting board I like to use a plastic cutting board that is dish washer friendly for my veggies and meats, makes the process much easier and quicker!
- Spatula I like to use a variety of sizes in this recipe, a smaller spatula is great for getting those cream of soup cans nice and clean, and a larger spatula works well for spreading the soups evenly over the potatoes.
Step 1: Add water, cabbage and potatoes in the crockpot in an even layer, then season to taste with salt, pepper and season all (optional).
This casserole is very versatile, feel free to add or subtract veggies. You can also up the seasoning game by adding your favorite seasonings and customizing this casserole to fit your taste!
Step 2: Add green beans, onions, more seasoning, and then add the browned loose sausage.
If using fresh raw green beans in this recipe be sure to pre steam the green beans to help them cook properly in this casserole.
Step 3: Spread the cream of soups evenly over the top of the layered veggies and sausage. Cook (or bake in a baking dish) the casserole until the potatoes and veggies have softened to preference.
You can also use one 10.5 oz. can of cream of mushroom soup and one 10.5 oz. can of cream of chicken soup. This soup combination is my personal favorite, but feel free to use the soups of your preference.
Step 4: Stir the soups into the cooked casserole and then top with shredded cheese. Cool slightly and enjoy!
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Read more of my history with the Amish and Mennonites by clicking on the link below.