-
-
My review
Cabbage, Polish Sausage, and Pierogies
0
Abraxis
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 611Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note
- Store bought pierogies are all right to use, but nothing beats homemade pierogies.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2024 Ratings
-
-
-
-
-
Most helpful positive review
9/29/2011
Reading over this recipe I really liked the ingredient list, but not the cooking methods. Way too many pots, not in the mood for washing. I turned this into a 1 pot meal by first boiling and f...
Most helpful critical review
7/27/2011
I scaled back the seasoned salt to 1 tsp, used Hillshire Farms chicken smoked sausage, and browned the pierogies in butter rather than oil, otherwise, followed the recipe exactly. Try to make j...
Most helpful
Most positive
Least positive
Newest
9/29/2011
Reading over this recipe I really liked the ingredient list, but not the cooking methods. Way too many pots, not in the mood for washing. I turned this into a 1 pot meal by first boiling and f...
7/11/2011
This was pretty tasty. Next time I think after pan frying the pierogies in a little butter (1 -2 tablespoons) will just set them aside instead of adding them to the mixture and just serve the m...
8/22/2011
Great! the only thing I changed was I did not put my pierogies in with the cabbage mixture. I fried with some bacon and olive oil and kept seperate. My family loved it!!!
3/27/2012
I used half of butter that was called for in the original recipe to quickly sauté onion, garlic, mushroom, and cabbage, before chicken stock (substitute for beer) was added. I also browned Polis...
10/28/2011
This was very good and very heavy!! I had a helping and didn't move from the sofa for an hour!! Very tasty and definitely needs categorized as comfort food!!
7/27/2011
I scaled back the seasoned salt to 1 tsp, used Hillshire Farms chicken smoked sausage, and browned the pierogies in butter rather than oil, otherwise, followed the recipe exactly. Try to make j...
2/18/2011
This was fast, easy, and delicious! Definitely saving this for the future, thanks!
6/13/2013
My family really enjoyed this recipe. It was a nice change from just plain sausage and cabbage. I agree with the others about setting aside the pierogies so they won't get soggy. All in all, the...
3/20/2019
Have been making a very similar dish for years but mine is much simplier using 1 large pan. Fry the sausage, usually kielbasa, and mushrooms first. When browned I add about half a can of beef ...