Russian Veggie Casserole

vegetable casseroleThis is a delicious warm-your-bones casserole that originated in the Russian countryside. The recipe is perfectly suited to smaller-sized garden veggies.

4 small potatoes, washed

1 or 2 carrots, washed

4 Tbs olive oil

2 cloves of fresh garlic, chopped

1 yellow onion, chopped

1 tsp dill, chopped

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

2 tart apples, cubed

2 tsp mustard seeds, crushed

2 cups green cabbage, shredded

2 cups red cabbage, shredded

I pound smoked or plain lean Kielbasa-style sausage, sliced 1/2 inch thick

2 cups sauerkraut, drained

1/2 cup chicken broth

2 Tbs brown sugar

2 Tbs fresh parsley, chopped

freshly ground pepper


Preheat oven to 350°F.

Parboil potatoes and carrots for about 10 minutes. Drain and cut into 1/4-inch slices. Heat the oil and garlic in a deep skillet or Dutch oven. Add onions, dill, peppers, apples, and mustard seeds. Sauté until softened. Add the cabbage. When cabbage is wilted, add the potato and carrot slices and the remaining ingredients except the salt. Simmer uncovered for 10 minutes Transfer mixture to an oven dish, cover, and bake for one hour.

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