- 1 head savoy cabbage, quartered and cored
- 1/2 cup butter
- 1 cup sliced fresh mushrooms
- 2 tablespoons seasoned salt
- 1 (12 fluid ounce) can or bottle beer
- 1 (16 ounce) package kielbasa (Polish) sausage, cut into 1/8-inch slices
- 1 tablespoon minced garlic
- 1 onion, chopped
- 3 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 12 pierogies
- 2 teaspoons vegetable oil
- 1 (14.5 ounce) can diced tomatoes
- 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.
04/17/2018
recipepes.com
Cabbage, Polish Sausage, and Pierogies, recipe
PT15M
PT1H
5
455 calories
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