Cabbage, Polish Sausage, and Pierogies Recipe

Name: Cabbage, Polish Sausage, and Pierogies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid.
2
Season with seasoned salt, and pour in the beer.
3
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer.
4
While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet.
5
Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes.
6
Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
7
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.
8
Once the water is boiling, stir in the pierogies and return to a boil.
9
Cook until the pierogies float to the top, 5 to 10 minutes; drain.
10
Heat the vegetable oil in a clean skillet over medium-high heat.
11
Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes.
12
Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head savoy cabbage, quartered and cored, 1/2 cup butter, 1 cup sliced fresh mushrooms, 2 tablespoons seasoned salt, and more.

Yes, Cabbage, Polish Sausage, and Pierogies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cabbage, Polish Sausage, and Pierogies

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