Pierogies And Cabbage Recipes

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CABBAGE, KIELBASA AND PIEROGIES



Cabbage, Kielbasa and Pierogies image

I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.

Provided by ninja

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

12 frozen potato and onion pierogies (1 box)
8 tablespoons butter or 8 tablespoons margarine
1 large onion, coarsely chopped
1 head cabbage, at least 2 1/2 lbs, cored & coarsely chopped
salt and pepper
1 lb kielbasa, sliced 3/8 - 1/2 inch thick

Steps:

  • Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
  • Remove pierogies with a slotted spoon and drain well.
  • While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
  • Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
  • Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
  • Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
  • Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.

PIEROGIES AND CABBAGE



Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  • Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

PIEROGI WITH CURRIED CABBAGE



Pierogi with Curried Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 cup plain low-fat Greek yogurt
2 scallions, chopped
2 tablespoons fresh lime juice
Kosher salt
4 tablespoons unsalted butter
1/2 teaspoon paprika
2 1-pound packages frozen potato-and-onion pierogi
1/2 onion, thinly sliced
3/4 head cabbage, shredded (about 12 cups)
1 1/2 teaspoons curry powder

Steps:

  • Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
  • Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.
  • Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

Nutrition Facts : Calories 533 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 51 milligrams, Sodium 1232 milligrams, Carbohydrate 81 grams, Fiber 9 grams, Protein 19 grams

CABBAGE PIEROGI



Cabbage Pierogi image

Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes approximately 8 dozen dumplings

Number Of Ingredients 9

1 egg, slightly beaten
1 cup milk
1 cup water
3 tablespoons sour cream
4 1/2 to 5 cups flour
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese
1/2 stick unsalted butter, at room temperature
Salt and freshly ground pepper

Steps:

  • Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
  • Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
  • To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
  • To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
  • Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
  • Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

SAUSAGE PIEROGI SKILLET



Sausage Pierogi Skillet image

"I made this simple recipe one night when I hadn't planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It's convenient because it uses items I usually have on hand. Plus, there's hardly any cleanup!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1 package (16.9 ounces) frozen potato and onion pierogi
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 medium onion, sliced
1 package (14 ounces) coleslaw mix
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 bay leaf

Steps:

  • Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Nutrition Facts : Calories 411 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1379mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 5g fiber), Protein 21g protein.

FRESH CABBAGE PIEROGI RECIPE



Fresh Cabbage Pierogi Recipe image

While sauerkraut pierogi recipe is definitely more popular than a fresh cabbage pierogi recipe, both versions are worth trying! The quality cabbage is usually seasonal, that's why I recommend to use it only in the summertime.

Provided by Karolina Klesta

Categories     Dinner

Time 2h

Number Of Ingredients 8

3 cups of white flour
1 egg
1 ⅓ cups of warm water
2 pinches of salt
4-5 tablespoons of oil
1 big cabbage
1 big onion
oil, salt, pepper

Steps:

  • Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
  • Start adding the water slowly, letting it incorporate before adding more.
  • Whisk until all the ingredients are incorporated and there are no lumps.
  • Wash, and finely chop the cabbage (be sure to throw away the core).
  • Add a bit of water and cook the cabbage until soft.
  • When the cabbage is soft, drain it off.
  • Finely chop the onions and fry it with a bit of oil until it's caramelized and soft.
  • Mix the cooked cabbage and onions together.
  • Season with salt and pepper.
  • Divide the dough into the 2 or 3 pieces.
  • Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
  • Use a round cookie cutter to cut the circles from the dough.
  • Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
  • Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
  • Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
  • Pour the water into the big pot. Add 2 pinches of salt. Boil.
  • Gently throw pierogi, one by one into the boiling water.
  • When they start floating, wait for a minute and take them out with the slotted spoon.
  • Pour the melted butter or lard on top.

Nutrition Facts : Calories 377 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 159 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER



Pierogi with Cabbage Filling and Clarified Butter image

For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Basic Pierogi
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
2 sticks unsalted butter

Steps:

  • Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
  • Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.

PIEROGIES WITH CABBAGE AND MUSHROOMS



Pierogies With Cabbage and Mushrooms image

this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day.

Provided by chia2160

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

24 frozen potato cheese pierogi, defrosted
4 tablespoons olive oil
2 tablespoons butter
6 slices bacon, chopped
1 large onion, sliced
4 garlic cloves, chopped
8 ounces sliced mushrooms
1 lb cabbage, thinly sliced
1/4 cup water
salt, pepper to taste
1/3 cup fresh dill, chopped
sour cream, for serving (optional)

Steps:

  • heat 1 tbsp oil and 1 tbsp butter in a skillet.
  • add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
  • add more oil and butter if needed for the next batch, keep warm.
  • heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
  • pour most fat off of skillet.
  • add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
  • add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
  • or you can just keep stirring, uncovered until the cabbage is crisp tender.
  • place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
  • serve with sour cream if desired.

PIEROGIES WITH CABBAGE, BACON, AND ONIONS



Pierogies with Cabbage, Bacon, and Onions image

Categories     Vegetable     Quick & Easy     Dinner     Bacon     Winter     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course servings

Number Of Ingredients 10

20 frozen potato-cheese pierogies (about 28 oz; not thawed)
3 tablespoons olive oil
6 bacon slices (6 oz), chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/3 cup chopped fresh dill
Accompaniment: sour cream

Steps:

  • Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
  • Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
  • Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.

PIEROGIES AND CABBAGE



Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories     Dumplings

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  • Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

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