Cabbage, Polish Sausage & Pierogies

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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