Cabbage, Polish Sausage, and Pierogies

Cabbage, Polish Sausage, and Pierogies

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Abraxis
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (9)

Rate This Recipe
cjucoder
9

cjucoder

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 frying the pierogies in a large frying pan. I removed them from the pan and set them aside. Next I added the mushrooms, onions and garlic in the same pan and sauteed until tender in some oil (did not use the 1/2 cup of butter at all). I then dumped in everything else except the liquids. I used chicken stock instead of beer (all I had) and mixed the Worcestershire and vinegar with the stock, and then added to the pan. Simmered the whole mess until the cabbage was tender and most of the liquid was reduced. Worked very well and was very good! This would also be good with noodles instead of pierogies.

Kilyena
8

Kilyena

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 mixture over them because they were a tad soggy, BUT it still tasted good. Followed recipe exactly. Was a nice change. Will make again. Thanks for posting. UPDATE: Made this again. Turkey kielbasa is a nice substitute. We love the flavor is it's so much more healthier. I usually buy the Butterball brand, 3 ounces is 6 grams of fat vs. 27 grams of fat for pork/beef kielbasa. And honestly it taste just as good. I also cut the butter in half. Cooked, covered and set aside the pierogies. When the cabbage/sausage was done I served it over the pierogies which was way better for us that way the peirogies didn't fall apart and weren't soggy. It was great.

missyline
6

missyline

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!!!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Polish Kielbasa and Pierogies