Cabbage, Kielbasa and Pierogies

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.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 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

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.