📋 Ukrainian Daughter's Crock Pot Casserole Recipe

Ukrainian crock pot casserole in a black bowl on a Ukrainian patterned tablecloth

5 from 2 votes

📋 Ukrainian Daughter's Crock Pot Casserole Recipe

A Ukrainian recipe for slow cooker casserole- a huge Ukrainian meal in one pot, including kielbasa sausage, cabbage, rice and pierogi/perogy flavors. Prepped in 20 minutes and no precooking anything. The slow cooker does all the cooking for you!

Course Main Course

Cuisine Ukrainian

Keyword casserole, slow cooker, Ukrainian

Prep Time 20

Cook Time 10

Total Time 10 20

Servings servings

Calories 356kcal

Author Terri Gilson

Equipment

slow cooker

Ingredients

3 -4 cups chopped cabbage 1 very small cabbage
2 cup dry instant brown rice minute rice
2 cups water
⅓ cup tomato juice
2 10 oz cans tomato soup (concentrated)
⅔ cup real bacon bits
⅔ cup mustard
3 teaspoon horseradish
¼ cup Greek yogurt
750 g Ukrainian Kubassa ring casing removed
1 kg pkg hashbrowns frozen (about 5 cups) defrosted
1 ½ cup old light cheddar cheese
1 cup light sour cream
1 cup dry cottage cheese
1 10 oz can cheddar soup (concentrated)
1 tablespoon dill
1 cup sauerkraut chopped
1 small onion finely chopped
¼ cup butter salted
2 tablespoon sauerkraut liquid from jar

Garnish (optional)

Dill
sour cream

US Customary - Metric

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Instructions

Spray a 6 quart crock pot/slow cooker with non-stick cooking spray. Pour 1 can of tomato soup into bottom of crock pot. Add 3-4 cups shredded cabbage on bottom of crock pot, then add dry rice.
Pour 2 cups of water on top of rice, then sprinkle on ¼ cup of bacon bits.
Evenly spread the other can of tomato soup over cabbage, then pour on tomato juice. Cut kubasa into circles (¼ inch) and spread evenly over cabbage roll layer.
Mix mustard, horseradish and Greek yogurt together and spread evenly over kubassa.
In a large mixing bowl mix frozen hashbrowns, finely cut onion, dry cottage cheese, sauerkraut, sour cream, remaining bacon bits, cheddar cheese soup, dill, and the grated cheddar cheese. Then cut butter into very small pieces and mix in.Spread hashbrown mixture over top of kubasa. Sprinkle sauerkraut liquid over hashbrown mixture.
Turn crock pot on low for 8-10 hour. It is ready when cabbage is tender and cooked through.

Notes

**Note: This recipe is for a minimum 6 Qt. crock pot/slow cooker

Expert Recipe Tips:

Layering is Key: Do not be tempted to stir the crock pot! The magic of this recipe happens in the layers. The rice and cabbage at the bottom steam perfectly under the moisture of the tomato soup and juice, while the potato mixture on top stays rich and creamy.
The 6-Quart Rule: This recipe makes a massive amount of food (16 servings!). You must use at least a 6-quart slow cooker to prevent overflow and ensure even cooking.
Chop the Cabbage Finely: To ensure the cabbage is tender at the same time the rice is done, chop it into small, bite-sized pieces or thin shreds rather than large chunks.
Butter Bits: When adding the butter to the hash brown mixture, make sure it is cold and cut into very tiny pieces. This creates little "pockets" of richness throughout the potato layer as it melts.

Storage:

Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. This dish actually tastes even better the next day as the flavors continue to meld!

To Freeze: You can freeze this casserole for up to 3 months. However, be aware that because it contains sour cream and potatoes, the texture may be slightly softer upon thawing. Thaw in the refrigerator overnight and reheat in the oven or microwave until piping hot.

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