Kielbasa and Pierogis with Sauteed Cabbage
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
A one-dish dinner with an Eastern European soul and surprisingly few ingredients.
- 1 tablespoon vegetable oil
- 12 ounces smoked kielbasa, cut into one-inch-thick slices
- 2 tablespoons unsalted butter
- 1 medium onion, coarsely chopped (about 1 cup)
- 1 14-ounce package coleslaw mix
- 13 ounces fresh potato pierogis or one pound frozen
- 1/3 cup chopped fresh dill
- sour cream for serving
- Heat oil in a 12-inch heavy skillet over medium high heat until oil shimmers. Brown kielbasa on both sides, about 3 minutes. Transfer to a plate and loosely cover with foil to keep warm.
- Add butter to oil in skillet and sauté onion with 1/4 teaspoon salt over medium high heat until golden, about 5 minutes. Add coleslaw mix to skillet with 1/4 cup water and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until cabbage is just tender, about 5 minutes.
- Meanwhile, cook pierogi according to package directions. Drain (or transfer with a slotted spoon directly to skillet) and add to skillet with dill and toss gently to combine. Return kielbasa to skillet and serve with a dollop of sour cream.