Best Cabbage Polish Sausage And Pierogies Recipes

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CABBAGE, POLISH SAUSAGE, AND PIEROGIES



Cabbage, Polish Sausage, and Pierogies image

This is a meal I threw together one night when one of my lady friends came over -- and being a few days before payday I didn't have money to take her out to eat, so I whipped this up with things I had in the house. Now she wants to come over here for dinner all the time, so I figured it was good enough to post here!

Provided by Abraxis

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 6

Number Of Ingredients 13

1 head savoy cabbage, quartered and cored
½ cup butter
1 cup sliced fresh mushrooms
2 tablespoons seasoned salt
1 (12 fluid ounce) can or bottle beer
1 (16 ounce) package kielbasa (Polish) sausage, cut into 1/8-inch slices
1 tablespoon minced garlic
1 onion, chopped
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
12 pierogies
2 teaspoons vegetable oil
1 (14.5 ounce) can diced tomatoes

Steps:

  • Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt, and pour in the beer. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer. While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes. Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
  • About 15 minutes before the cabbage is ready, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, 5 to 10 minutes; drain.
  • Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes. Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.

Nutrition Facts : Calories 611 calories, Carbohydrate 44.7 g, Cholesterol 93.9 mg, Fat 39.2 g, Fiber 7.1 g, Protein 18 g, SaturatedFat 17 g, Sodium 2174.7 mg, Sugar 10.6 g

CABBAGE, POLISH SAUSAGE, AND PIEROGIES



CABBAGE, POLISH SAUSAGE, AND PIEROGIES image

Categories     Mushroom     Pasta     Sausage     Tomato     Vegetable     Dinner

Number Of Ingredients 13

1 head savoy cabbage, quartered and cored
1/2 cup butter
1 cup fresh mushrooms, sliced
2 tablespoons seasoned salt
1 bottle (12 fluid ounce) beer
16 ounces kielbasa / Polish sausage, cut into 1/8-inch slices
1 tablespoon garlic, minced
1 recipe - 1 onion, chopped
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
1 recipe - 12 pierogies
2 tablespoons vegetable oil
1 can (14.5 ounce) diced tomatoes

Steps:

  • Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt, and pour in the beer. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer.
  • While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes.
  • Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
  • About 15 minutes before the cabbage is ready, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, 5 to 10 minutes; drain.
  • Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes.
  • Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.

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