Skillet Pierogies Kielbasa and Cabbage Casserole
Dive into comfort food bliss with this Skillet Pierogies Kielbasa and Cabbage Casserole, a one-pan wonder brimming with bold flavors and hearty ingredients. Featuring golden-brown potato and cheese pierogies, caramelized kielbasa sausage, tender green cabbage, and aromatic onion and garlic, this dish is a cozy twist on a classic Eastern European-inspired meal. A splash of chicken broth and a touch of paprika bring everything together, while fresh parsley adds a vibrant finish. Ready in just 45 minutes, this easy skillet casserole is perfect for busy weeknights or when you're craving a satisfying, family-friendly dinner. For those seeking a quick and flavorful meal, this recipe is your new go-to staple!
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Recipe Information
Ingredients
- 16 pieces frozen potato and cheese pierogies
- 12 ounces kielbasa sausage
- 4 cups green cabbage
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Thinly slice the kielbasa sausage, cabbage, and onion. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pierogies to the skillet in a single layer and cook for 2-3 minutes per side until golden brown. Remove the pierogies from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the sliced kielbasa. Cook for 4-5 minutes until lightly caramelized. Remove the kielbasa from the skillet and set aside.
Add 2 tablespoons of butter to the skillet. Once melted, add the sliced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the cabbage to the skillet and cook for 6-8 minutes, stirring occasionally, until the cabbage is tender and slightly browned.
Pour in the chicken broth and sprinkle with paprika, salt, and black pepper. Stir well to combine and allow the mixture to simmer for 2-3 minutes.
Return the browned pierogies and kielbasa to the skillet, nestling them into the cabbage mixture. Cover the skillet with a lid and cook for an additional 5 minutes over low heat to allow the flavors to meld.
Sprinkle the finished dish with chopped fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
4618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 10597 mg | 461% | |
| Total Carbohydrate | 598.3 g | 218% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 50.9 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4880 mg | 104% | |
*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.
