Polish Sausage, Cabbage and Pierogies

Polish Sausage, Cabbage and Pierogies

Kari Shifflett

"Comfort food for those cold winter nights. Easy to make and is a savory and filling meal."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. Bring a large shallow pot of water to boiling. Once water is boiling, drop in Pierogies and cook until they float to the top, remove with a spider to drain and set aside.
  2. Meanwhile heat a large skillet to med. high. Add butter or oil. Add in onions and cabbage. Salt and pepper to taste, and saute until cabbage is wilted and onions are slightly golden, add in sausage and saute for 5 minutes. Slide in Pierogies and saute for another 8-10 minutes until they brown slightly and puff up. Pour in broth or liquid and reduce heat to med. low. Cover and simmer for 10-15 minutes until heated through and everything is bubbly. Serve with sour cream and or Applesacue and a side salad.


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