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My review
Cabbage, Polish Sausage, and Pierogies
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!"
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Ingredients
1 h servings 611 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Cook's Note
- Store bought pierogies are all right to use, but nothing beats homemade pierogies.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 611 calories; 39.2 g fat; 44.7 g carbohydrates; 18 g protein; 94 mg cholesterol; 2175 mg sodium. Full nutrition
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Reviews
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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...
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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...