Cabbage, Polish Sausage & Pierogies

Abraxis's Note:

This is a meal I threw together one night when one of my lady friends came over and being a few days before payday I didn't have money to take her out to eat so I whipped this up with things I had in the house. Now she wants to come over here for dinner all the time so I figured it was good enough to post here!

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 head savoy cabbage
• 14 -16 ounces Polish sausage
• 10 -15 pierogies
• 1 medium onion (chopped)
• 1 cup mushroom (sliced)
• ½ cup butter
• 1 tablespoon garlic
• 1 (14 ½ ounce) can chopped tomatoes
• 2 tablespoons season salt
• 3 tablespoons Worcestershire sauce
• 3 tablespoons balsamic vinegar
• 1 (12 ounce) can beer

Directions:

1. Cut cabbage into quarters and place into a decent sized pot.
2. Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
3. While cabbage is cooking, slice sausage into about 1/8” thick slices.
4. Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
5. After sausage mixture is cooked, add mixture to cabbage and continue to cook.
6. In a pot, boil pierogies for 5-10 minutes, until they float.
7. Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
8. Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
9. Notes:.
10. - Any type of cabbage can be used but I prefer to use savoy cabbage.
11. - Store bought pierogies are alright to use, but nothing beats homemade pierogies.