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.
Prep time: 15 min.
Bake time: 60 min.
Slow cooker time: 6 hours
- 5 1/2 cups chopped cabbage
- 5 medium sized potatoes, cubed (peeling is optional).
- salt and pepper
- Season all (optional)
- 3 1/2 cups frozen green beans (or one 14.5 oz. canned green beans)
- 3/4 cup diced onion
- 1 lb. loose, browned sausage
- 2 10.5 oz. cream of mushroom soups (*see substitution below.)
- Shredded cheddar cheese (optional)
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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 or 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! Keep scrolling for photos and notes below.
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.
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!
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.
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.
Read more of my history with the Amish and Mennonites by clicking on the link below.