Pierogies With Kielbasa and Cabbage

READY IN: 25mins
Recipe by Lainey39

This makes a simple but tasty weeknight meal.

Top Review by Rachie P

this is a winner. Hubby usually won't eat a pierogie but he really enjoyed this dish, so it's going in my 'keep' file because I LOVE pierogies! I chopped my own cabbage & carrot in lieu of the coleslaw mix, and then subbed Polish sausage for the Kielbasa. I had a tough time cooking my pierogies - they started sticking in the skillet & tearing, so next time I think I'll use more oil or just boil or microwave them first.

Ingredients Nutrition

  • 1 tablespoon olive oil or 1 tablespoon vegetable oil
  • 1 (17 ounce) packagefrozen potato and cheddar pierogies
  • 8 ounces kielbasa, thinly sliced
  • 1 onion, quartered and thinly sliced
  • 12 teaspoon caraway seed
  • 4 cups packaged fresh coleslaw mix
  • 1 apple, cored, quartered and thinly sliced
  • 14 teaspoon salt
  • 14 teaspoon black pepper

Directions

  1. In large skillet, heat 1 T oil over medium heat.
  2. Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes.
  3. Transfer to a plate.
  4. To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes.
  5. Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper.
  6. Cook until tender, 3 minutes.
  7. Add 1/2 cup water and pierogies; cook, stirring 1 minute.
  8. Serve with coarse-grain mustard, if desired.

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