Cabbage, Polish Sausage & Pierogies |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a meal I threw together one night when one of my lady friends came over and being a few days before payday I didn't have money to take her out to eat so I whipped this up with things I had in the house. Now she wants to come over here for dinner all the time so I figured it was good enough to post here! Ingredients:
1 head savoy cabbage |
14 -16 ounces polish sausage |
10 -15 pierogies |
1 medium onion (chopped) |
1 cup mushroom (sliced) |
1/2 cup butter |
1 tablespoon garlic |
1 (14 1/2 ounce) can chopped tomatoes |
2 tablespoons season salt |
3 tablespoons worcestershire sauce |
3 tablespoons balsamic vinegar |
1 (12 ounce) can beer |
Directions:
1. Cut cabbage into quarters and place into a decent sized pot.
2. Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
3. While cabbage is cooking, slice sausage into about 1/8” thick slices.
4. Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
5. After sausage mixture is cooked, add mixture to cabbage and continue to cook.
6. In a pot, boil pierogies for 5-10 minutes, until they float.
7. Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
8. Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
9. Notes:.
10. - Any type of cabbage can be used but I prefer to use savoy cabbage.
11. - Store bought pierogies are alright to use, but nothing beats homemade pierogies.
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