Cabbage, Polish Sausage, and Pierogies

Cabbage, Polish Sausage, and Pierogies

Abraxis 0

"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!"


1 h servings 611 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 39.2 g
  • 60%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 2175 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Cook's Note
  • Store bought pierogies are all right to use, but nothing beats homemade pierogies.
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Your rating



  1. 10 Ratings


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...

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!!!

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...

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...

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...

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!!

This was fast, easy, and delicious! Definitely saving this for the future, thanks!

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...

we loved this recipe, I made it last evening. I kept the pierogies separate from the cabbage-kleibasa mixture,and just spooned the mixture over them. My husband and I both loved it, and I will ...