Somewhere along the line, I learned to love cooking. Then I became obsessed with the ethnic cooking, and eventually searching for the roots of the ethnic food my own family ate when I was growing up. Now I know that I could make pierogies from scratch, but instead I've switched to the Sam's brand of the months (and flavor of the month) and look for recipes I can use them in.
Kielbasa & Pierogies
Ingredients
- About 16 frozen pierogies
- 1/4 cup butter
- 3-4 cups packaged coleslaw mix
- 1 onion, halved and thinly sliced
- 12 ounces kielbasa sausage, cut into 1/4-inch slices
Directions
- Bring a large shallow pot of water to a boil and drop in frozen pierogies. Boil over medium heat until pierogies float to the top, about 5 minutes; drain and set aside.
- Melt butter in a large skillet over medium-high heat; add cabbage and onions, cooking about 5 minutes until cabbage is wilted. Stir in kielbasa pieces; cook until sausage is heated through, another 5 minutes.
- Gently lay pierogies into the skillet and move sausage mixture aside to allow pierogies to cook on the surface of the hot skillet. Turn heat down to medium-low and cook until they puff up and brown slightly, about 10 minutes on each side.
This is a great, easy to make dinner. And SO tasty! Use whichever type pierogi you love. My personal favorites are potato and onion, but the rest of the family loves potato and cheddar. I would have no problem doubling the amount of cabbage to stretch this for unexpected company.
~ Enjoy!
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