Cabbage, Kielbasa and Pierogies

Total Time
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. 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.
  2. Remove pierogies with a slotted spoon and drain well.
  3. 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.
  4. Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
  5. Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
  6. Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
  7. 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.


Most Helpful

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.

cajunhippiegirl February 01, 2010

Delicious! I grilled the kielbasa first; personal pref. Another reviewer mentioned cornbread and it stuck in my head so I made some too. Thanks for posting.

jrusk February 24, 2013

Third time is a charm :). I tried two different times to make this recipe, and finally on 10/06/09 it was made. The preparing and cutting of the ingredients were done earlier in the day, so making this for dinner was a breeze. Except for cutting the amount of margarine back to 4 Tablespoons and dicing the onions a bit smaller, this recipe was made as written. My SO thought that this was just o.k., but I really liked it. This type of recipe reminds me of my German and Polish heritage, thank you for that.:) Thank you for posting and, " Keep Smiling :) "

Chef shapeweaver � October 07, 2009

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