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Runza Casserole with Polska Kielbasa

5 from 1 vote


  • 1 small head of cabbage chopped
  • 1 medium onion chopped
  • 2 packages of Hillshire Farm Polska Kielbasa
  • 1 1/2 cup shredded Swiss cheese
  • 2 tubes refrigerated crescent roll dough
  • salt and pepper to taste
  • 1/4 cup water


  • Unroll one tube of refrigerated crescent roll dough into bottom of 9X13 baking dish and bake according to package directions. (Do not form into crescent rolls, leave them in a sheet to form a base crust)
  • Place cabbage, onions, water and salt/pepper to taste in a skillet, heat at medium heat until it starts to cook, then cover and reduce heat and cook until cabbage is soft, stirring occasionally.
  • Cut Polska Kielbasa into pieces and add to the cabbage mix, heat through.
  • When cabbage is soft, season with salt and pepper to taste, then add mixture on top of the baked crescent roll sheet. Top with swiss cheese, then final sheet of unbaked crescent roll dough.
  • Bake according to crescent roll dough instructions.
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