Recipe by ninja
I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.
Top Review by cajunhippiegirl
I actually made this a while back and forgot to review. This was a great tasting recipe that was easy to put together, so it gets a 5 from us. Sereved with a Skillet of Cornbread and green onions on the side.
- 12 frozen potato and onion pierogies (1 box)
- 8 tablespoons butter or 8 tablespoons margarine
- 1 large onion, coarsely chopped
- 1 head cabbage, at least 2 1/2 lbs, cored & coarsely chopped
- salt and pepper
- 1 lb kielbasa, sliced 3/8 - 1/2 inch thick
Directions See How It's Made
- Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
- Remove pierogies with a slotted spoon and drain well.
- While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
- Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
- Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
- Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
- Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.