Cabbage, Polish Sausage, and Pierogies recipe

Name: Cabbage, Polish Sausage, and Pierogies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: ½ cup butter; 2 teaspoons vegetable oil; 1 onion, chopped; 1 (12 fluid ounce) can or bottle beer; 1 tablespoon minced garlic; 1 (14.5 ounce) can diced tomatoes; 1 cup sliced fresh mushrooms; 3 tablespoons Worcestershire sauce; 3 tablespoons balsamic vinegar; 2 tablespoons seasoned salt; 1 head savoy cabbage, quartered and cored; 1 (16 ounce) package kielbasa (Polish) sausage, cut into 1/8-inch slices; 12 pierogies

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.