Best Polish Sausage And Pierogy Haluski Recipes
INSTANT POT® HALUSKI WITH KIELBASA
This quick and easy Polish recipe is a one-pot comfort meal with cabbage, Polish sausage, and egg noodles for your busy evenings made in the Instant Pot®.
Provided by RainbowJewels
Categories World Cuisine Recipes European Eastern European Polish
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion. Cook and stir until lightly browned, 1 to 2 minutes. Add cabbage and kielbasa; cook and stir until cabbage has wilted down, about 10 minutes. Add chicken broth and egg noodles; mix well.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 39.6 g, Cholesterol 82.3 mg, Fat 20.5 g, Fiber 4.4 g, Protein 14.8 g, SaturatedFat 7.6 g, Sodium 873.5 mg, Sugar 6 g
HALUSKI AND KIELBASA (CABBAGE AND NOODLES)
Haluski and Kielbasa, cabbage and noodles, is a super easy dinner made with buttery egg noodles, fried cabbage and smoked sausage. Pittsburgh comfort food!
Provided by Dee
Categories Main
Time 40m
Number Of Ingredients 6
Steps:
- Boil the egg noodles in salted water until just al dente, drain, rinse and set aside.
- In a large frying pan or Dutch oven, melt 1 to 2 tablespoons butter or oil, and cook onions until soft.
- Add the kielbasa, and cook until just browned. Remove to a plate, cover, and set aside
- Add the cabbage, and cook until slightly soft.
- Mix in the egg noodles, adding butter as you go, and cook until warm and heated through. Stir in cooked kielbasa, and add more butter, if needed
- Season with salt and pepper, to taste
Nutrition Facts : Calories 387 kcal, Carbohydrate 31 g, Protein 13 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 85 mg, Sodium 502 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CABBAGE, KIELBASA AND PIEROGIES
I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.
Provided by ninja
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
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