Sheet Pan Kielbasa And Pierogies With Cabbage Recipes

KIELBASA, PIEROGIES & FRIED CABBAGE RECIPE

Steps:

• First, in a large frying pan with 3 " or so high sides, on high/medium heat, add oil and butter.
• Next, add onion and cook it for about 2-3 minutes.
• Then, add the bag of coleslaw mix and stir. Cover and cook for 5 minutes.
• Next, add the kielbasa, frozen pierogies, garlic powder, salt and pepper to taste. Cover and cook15-20 minutes or until the pierogies are softened.

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.

KIELBASA AND PIEROGIES SHEET PAN MEAL

Steps:

• Preheat oven to 400°F.
• Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
• In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
• Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

SHEET PAN KIELBASA AND PIEROGIES WITH CABBAGE

Steps:

• Preheat the oven to 400 degrees Grease a cookie sheet with baking spray.
• Into a bowl, add the cabbage, 3 Tbsp of the olive oil, ¾ tsp salt, the black pepper and granulated garlic. Toss to coat.
• Lay out pierogies in two short rows on the cookie sheet and drizzle with the remaining 1 Tbsp of olive oil and season with ½ tsp of salt. It is okay if they overlap slightly.
• Add the sliced polska kielbasa to the cookie sheet and pile the cabbage into the remaining space.
• Bake for 15 minutes. Stir the cabbage and flip the pierogies. Bake for an additional 15 minutes.

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.