My version of a casserole that combines all my favorite Ukrainian flavors.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pierogies; cook until they float to the top and filling is hot, 5 to 7 minutes. Drain.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.

  • Combine onion and 1 tablespoon water in a large skillet over medium heat; cook and stir until onion is translucent, about 5 minutes. Stir in sausage; cook until warmed through and crisp around the edges, about 5 minutes. Add cabbage; cook and stir until starting to soften, 5 to 10 minutes.

  • Whisk 1 cup water, yogurt, tomato paste, dill, and lemon pepper together in a small bowl. Pour over the kielbasa-cabbage mixture in the skillet; cook until flavors combine, 10 to 15 minutes.

  • Place pierogies in the prepared baking dish; pour kielbasa-cabbage mixture on top. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Cook's Notes:

Substitute sour cream for the yogurt if desired.

You can sub out the pierogies for cooked rice, or use a combination of both pierogies and rice if you like.

Nutrition Facts

432 calories; 21.3 g total fat; 51 mg cholesterol; 1089 mg sodium. 44.3 g carbohydrates; 16.4 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I followed the recipe but of used dried dill weed instead of fresh dill. I also added a bit more lemon pepper. I upped the pierogies to 20 because I didn't want to leave 5 in the bag. My sons and I all loved it. My sons are huge pierogie fans anyway. It is great with hot sauce added on top. Definitely will make it again. Read More
Rating: 3 stars
I used less water. Read More