I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.
- Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
- Remove pierogies with a slotted spoon and drain well.
- While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
- Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
- Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
- Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
- Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.
I actually made this a while back and forgot to review. This was a great tasting recipe that was easy to put together, so it gets a 5 from us. Sereved with a Skillet of Cornbread and green onions on the side.
Delicious! I grilled the kielbasa first; personal pref. Another reviewer mentioned cornbread and it stuck in my head so I made some too. Thanks for posting.
Third time is a charm :). I tried two different times to make this recipe, and finally on 10/06/09 it was made. The preparing and cutting of the ingredients were done earlier in the day, so making this for dinner was a breeze. Except for cutting the amount of margarine back to 4 Tablespoons and dicing the onions a bit smaller, this recipe was made as written. My SO thought that this was just o.k., but I really liked it. This type of recipe reminds me of my German and Polish heritage, thank you for that.:) Thank you for posting and, " Keep Smiling :) "