New England Pierogies Dinner
Savor the hearty flavors of the 'New England Pierogies Dinner,' a comforting fusion of classic Eastern European pierogies and New England-style smoked sausage and cabbage. This one-skillet wonder combines tender, golden-brown pierogies stuffed with potato and cheese, alongside caramelized onions, smoky kielbasa, and a vibrant mix of shredded cabbage and carrots. Simmered in a tangy apple cider vinegar and chicken stock blend, the dish is balanced with a savory finish that’s both nourishing and satisfying. Perfect for weeknight meals, this recipe comes together quickly in under an hour and offers a delightful combination of textures and flavors that will please the entire family. Garnish with fresh dill for an aromatic touch that ties the dish together beautifully. Keywords: New England pierogies dinner, kielbasa recipes, pierogies skillet, cabbage and carrots recipe, comfort food.
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Recipe Information
Ingredients
- 16 pieces frozen pierogies (potato and cheese flavor)
- 4 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 14 ounces smoked kielbasa sausage, sliced into 1/2-inch rounds
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned or shredded
- 1 cup chicken stock
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Add the frozen pierogies and cook according to package instructions, usually 5-7 minutes, until they float to the top. Drain and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the sliced yellow onion and cook for 5-7 minutes, stirring occasionally, until caramelized and golden brown. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the cooked pierogies in a single layer and cook for 2-3 minutes per side, until golden brown. Remove the pierogies from the skillet and set aside.
Add the sliced kielbasa sausage to the skillet and cook for 3-4 minutes, stirring occasionally, until browned and heated through. Remove and set aside with the pierogies.
Add the shredded cabbage and julienned carrots to the skillet. Pour in the chicken stock, apple cider vinegar, salt, and black pepper. Stir well and cook for 5-7 minutes, or until the vegetables are tender and the liquid has mostly evaporated.
Return the caramelized onions, browned kielbasa, and pierogies to the skillet. Toss gently to combine and heat everything through for 2-3 minutes.
Sprinkle with fresh dill, if desired, and serve hot. Enjoy your New England Pierogies Dinner!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1775 mg | 77% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 11.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 899 mg | 19% | |
*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.
