Community Pick
Pierogies and Kielbasa Skillet Casserole

photo by seal angel



- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
directions
- Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
- Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
- Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
- Add pierogies to casserole and stir. Cook an additional 5 minutes.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I've been making an almost identical dish for years! It's such a nice thing to make when you don't feel like working too hard. If you're feeling extra lazy, you can replace the cabbage with coleslaw mix.<br/><br/>I recommend adding more spices. We've used garlic salt, more pepper, and a couple of dashes of hot sauce.
see 22 more reviews
Tweaks
-
I've been making an almost identical dish for years! It's such a nice thing to make when you don't feel like working too hard. If you're feeling extra lazy, you can replace the cabbage with coleslaw mix.<br/><br/>I recommend adding more spices. We've used garlic salt, more pepper, and a couple of dashes of hot sauce.
-
Hi Artsy Chef, what a great meal! We had it the other night - we were having foods from different places - and I wanted to present the pierogies, not alone, but with other foods. I made the recipe almost exactly as posted, but I used butter instead of margarine & added grated cheddar on top. I cooked the defrosted pierogies in with the cabbage. It was awesome! We used to serve pierogies with just butter sauce and nobody would eat them so, we tried this and it worked! How about that! Thanks for posting, Diane :)
RECIPE SUBMITTED BY
I am an engineer with an artsy side. So I love high tech stuff--including eCookbooks. I have been cooking since I was a child and love to cook. I used to write a quarterly cooking column in the local paper; now I write 2 page feature article every quarter and include photos. I travel the world so my tastes are eclectic.