cabbage, polish sausage, and pierogies

Ingredients

• Servings: 6
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• place the cabbage, butter, and mushrooms into a large pot or dutch oven with lid. season with seasoned salt, and pour in the . 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.