This is on regular rotation in our house. I made it last night with 3 smoked sausage links instead of the bacon (cooking from memory, I forgot to remove the meat after browning and it overcooked, so won't forget again). We prefer using red cabbage over green, it really gives it a more complex flavor. I brown the pierogi a bit in the pan after the meat/before the cabbage, then let them finish heating by steaming them on top of the cabbage when you cover it. Excellent meal with ingredients that keep in the fridge/freezer a long time, so good for tossing together a weeknight meal. My husband always goes back for seconds, and sometimes thirds on this one.
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This is on regular rotation in our house. I made it last night with 3 smoked sausage links...