Pierogies with Kielbasa and Cabbage
Savor the comforting flavors of Eastern Europe with this hearty Pierogies with Kielbasa and Cabbage recipe, a one-pan meal that's perfect for busy weeknights or cozy family dinners. Tender, buttery pierogies are pan-seared to golden perfection before being tossed with smoky, caramelized kielbasa sausage, sweet onions, and tender strips of cabbage seasoned with garlic, paprika, and a touch of peppery warmth. A sprinkle of fresh parsley brings a bright, herbal finish to this dish, while the easy preparation—only 15 minutes of prep time!—makes it a standout choice for quick, satisfying meals. Whether you're craving a taste of tradition or looking for an easy, crowd-pleasing dinner, this rustic recipe brings bold flavors to the table with minimal effort.
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Recipe Information
Ingredients
- 16 pieces Frozen pierogies
- 1 pound Kielbasa sausage
- 1 head Green cabbage
- 1 large Yellow onion
- 2 cloves Garlic
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the frozen pierogies according to the package instructions until they are tender. Drain and set aside.
While the pierogies cook, slice the kielbasa into 1/4-inch thick rounds. Set aside.
Quarter the cabbage, remove the core, and slice into thin strips. Thinly slice the onion. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced kielbasa to the skillet and cook until browned and slightly crispy, about 5 minutes, flipping halfway through. Remove the kielbasa from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add the sliced onion and cook for 2 minutes until it begins to soften.
Add the garlic and cook for 1 minute until fragrant. Stir in the sliced cabbage, salt, pepper, and paprika. Cook, stirring occasionally, for about 8-10 minutes, until the cabbage is tender and lightly caramelized.
Return the cooked kielbasa to the skillet with the cabbage mixture. Stir to combine and cook for an additional 2 minutes to warm everything through.
In a separate nonstick pan, add a small amount of butter or oil and lightly brown the cooked pierogies on both sides, about 2 minutes per side. (This step adds extra flavor and texture but is optional.)
Add the browned pierogies to the skillet with kielbasa and cabbage. Gently toss to combine, ensuring the pierogies are coated in the flavors.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 861 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.
