Pierogieswithkielbasaandcabbage Recipes

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KIELBASA, PIEROGIES & FRIED CABBAGE RECIPE



Kielbasa, Pierogies & Fried Cabbage Recipe image

This Kielbasa, Pierogies & Cabbage recipe is a delicious one-pot meal that's ready in just 30 minutes!

Provided by Joanne Schweitzer

Categories     Main Course

Time 30m

Number Of Ingredients 8

12 oz smoked kielbasa (cut into 1/2 inch thick pieces)
1/2 cup chopped onion
14 oz coleslaw mix
2 tbsp olive oil (or corn, vegetable or canola oil)
2 tbsp butter
16 oz frozen pierogies (mini pierogies will cook faster but, don't have to use them)
1/4 tsp garlic powder
salt and pepper to taste

Steps:

  • First, in a large frying pan with 3 " or so high sides, on high/medium heat, add oil and butter.
  • Next, add onion and cook it for about 2-3 minutes.
  • Then, add the bag of coleslaw mix and stir. Cover and cook for 5 minutes.
  • Next, add the kielbasa, frozen pierogies, garlic powder, salt and pepper to taste. Cover and cook15-20 minutes or until the pierogies are softened.

Nutrition Facts : Calories 563 kcal, Carbohydrate 9 g, Protein 14 g, Fat 37 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 75 mg, Sodium 815 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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 WITH KIEBASA AND CABBAGE



Pierogies with Kiebasa and Cabbage image

Provided by Mary Ellen

Categories     Main Dish

Time 30m

Yield serves 4

Number Of Ingredients 8

1 package frozen pierogies
1 package kielbasa (I used lite)
1 medium head of cabbage
1 onion - sliced
salt and pepper
1/4 cup water
1 tablespoon oil
1 tablespoon butter

Steps:

  • Put a pan large enough for the pierogies on the stove filled with water. Bring to a boil. Add the pierogies. When they start to float remove from heat and drain.
  • Cut the kielbasa into pieces. Add with a little oil to the skillet.
  • Cut the cabbage into large chunks and add to the pan with the kielbasa and onions. Add the water. Cover the pan and let the cabbage steam for 12 - 15 minutes.
  • Brown the pierogies in a no stick pan with the butter. Brown on both sides and add to the pan with the cabbage and kielbasa.

GRILLED PIEROGIES AND KIELBASA



Grilled Pierogies and Kielbasa image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 large white onion, cut into 6 wedges
1 pound frozen potato-and-cheddar pierogies (do not thaw)
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
  • Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
  • Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
  • Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Nutrition Facts : Calories 580, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 89 milligrams, Sodium 1950 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 23 grams

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

PIEROGIES WITH KIELBASA AND CABBAGE



Pierogies With Kielbasa and Cabbage image

Make and share this Pierogies With Kielbasa and Cabbage recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 (17 ounce) package frozen potato and cheddar pierogies
8 ounces kielbasa, thinly sliced
1 onion, quartered and thinly sliced
1/2 teaspoon caraway seed
4 cups packaged fresh coleslaw mix
1 apple, cored, quartered and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In large skillet, heat 1 T oil over medium heat.
  • Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes.
  • Transfer to a plate.
  • To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes.
  • Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper.
  • Cook until tender, 3 minutes.
  • Add 1/2 cup water and pierogies; cook, stirring 1 minute.
  • Serve with coarse-grain mustard, if desired.

Nutrition Facts : Calories 258.4, Fat 19.1, SaturatedFat 5.8, Cholesterol 37.4, Sodium 672.2, Carbohydrate 14.7, Fiber 3.5, Sugar 9, Protein 8.3

SKILLET PIEROGIES, KIELBASA AND CABBAGE CASSEROLE



Skillet Pierogies, Kielbasa and Cabbage Casserole image

Make and share this Skillet Pierogies, Kielbasa and Cabbage Casserole recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large head cabbage, chopped
1 large sweet onion, chopped
1 1/2 lbs kielbasa, sliced into 1/4 inch pieces
1 (16 ounce) box potato and cheddar pierogies, boiled according to package directions
salt, to taste
fresh ground black pepper, to taste (a combination of white and black pepper is good also)

Steps:

  • Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
  • Add kielbasa and cover with lid, cooking for about 10 minutes.
  • Add pierogies and stir gently to mix.
  • Season to taste.

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.

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