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Kielbasa and Pierogis with Sauteed Cabbage
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Provided By:
Melissa Roberts

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    • A one-dish dinner with an Eastern European soul and surprisingly few ingredients.

    Ingredients

    Serves:

      • 1 tablespoon vegetable oil
      • 12 ounces smoked kielbasa, cut into one-inch-thick slices
      • 2 tablespoons unsalted butter
      • 1 medium onion, coarsely chopped (about 1 cup)
      • 1 14-ounce package coleslaw mix
      • 13 ounces fresh potato pierogis or one pound frozen
      • 1/3 cup chopped fresh dill
      • sour cream for serving

    Directions

    Heat oil in a 12-inch heavy skillet over medium high heat until oil shimmers. Brown kielbasa on both sides, about 3 minutes. Transfer to a plate and loosely cover with foil to keep warm.

    Add butter to oil in skillet and sauté onion with 1/4 teaspoon salt over medium high heat until golden, about 5 minutes. Add coleslaw mix to skillet with 1/4 cup water and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until cabbage is just tender, about 5 minutes.

    Meanwhile, cook pierogi according to package directions. Drain (or transfer with a slotted spoon directly to skillet) and add to skillet with dill and toss gently to combine. Return kielbasa to skillet and serve with a dollop of sour cream.

    What do you think?

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    3 Comments

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    Welcome VIKilius

    I make that meal whenever I am in a hurry, and my family always enjoys it.Kilbasa is always good.

    July 03 2011 at 10:00 AM Report abuse rate up rate down Reply
    mailfromzelia2

    This is a nice twist for Kielbasa.Very good.

    June 13 2011 at 11:55 PM Report abuse rate up rate down Reply
    airdog

    This dish was so easy and good. The title doesn't do justice to how good it was. The family raved about it.

    April 15 2011 at 1:06 PM Report abuse rate up rate down Reply

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