Cabbage Polish Sausage And Pierogies Recipes

PIEROGIES WITH KIELBASA AND CABBAGE

Steps:

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

CABBAGE, KIELBASA AND PIEROGIES

Steps:

• 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.
• Remove pierogies with a slotted spoon and drain well.
• 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.
• Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
• Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
• Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
• 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.

SKILLET PIEROGIES, KIELBASA AND CABBAGE CASSEROLE

Steps:

• Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
• Add kielbasa and cover with lid, cooking for about 10 minutes.
• Add pierogies and stir gently to mix.
• Season to taste.

CABBAGE, POLISH SAUSAGE & PIEROGIES

Steps:

• 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.