Cabbage Kielbasa and Pierogies
Indulge in the comforting flavors of Eastern Europe with this hearty Cabbage Kielbasa and Pierogies recipe. This one-pan wonder combines buttery golden-brown pierogies, savory seared kielbasa, and tender caramelized cabbage infused with garlic, onion, and fragrant paprika. Ready in just 45 minutes, this dish is a deliciously satisfying dinner that’s perfect for busy weeknights or a cozy weekend feast. The crispy pierogies paired with smoky sausage and melt-in-your-mouth cabbage create a well-balanced medley of textures and flavors. Garnished with fresh parsley for a vibrant touch, it’s a complete meal that’s as visually appealing as it is tasty. Whether you’re a fan of traditional Polish cuisine or simply craving comfort food, this recipe promises to deliver big on flavor and simplicity.
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Recipe Information
Ingredients
- 16 pieces Pierogies (frozen, any variety)
- 1 pound Kielbasa sausage
- 1 medium head Green cabbage
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the frozen pierogies and cook according to the package instructions (usually 3-5 minutes until they float). Drain and set aside.
While the pierogies are cooking, slice the kielbasa into 1/4-inch thick rounds. Core and thinly slice the cabbage. Dice the onion and mince the garlic.
In a large skillet or sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the kielbasa slices and cook for 3-4 minutes per side, until browned and slightly crispy. Remove the kielbasa from the pan and set aside.
In the same skillet, add another tablespoon of butter and the diced onion. Sauté the onion for 2-3 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced garlic and cook for an additional 1 minute.
Add the sliced cabbage to the skillet along with the salt, black pepper, and paprika. Stir to combine, then reduce the heat to medium-low. Cook the cabbage for about 8-10 minutes, stirring occasionally, until it is tender and slightly caramelized.
While the cabbage is cooking, heat the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in a separate large skillet over medium heat. Add the cooked pierogies in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, until they are golden brown and crispy. You may need to cook them in batches.
Once the cabbage is cooked, return the kielbasa to the skillet and stir to combine. Let everything cook together for 2-3 minutes to allow the flavors to meld.
Plate the crispy pierogies alongside the cabbage and kielbasa mixture or serve them on top. Garnish with freshly chopped parsley if desired.
Serve immediately and enjoy your hearty meal!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 11.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
