Cabbage, Polish Sausage & Pierogies
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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
simple
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 medium onion chopped
- 1 head savoy cabbage
- 14-16 oz. polish sausage
- 10-15 pierogies
- 1 cup mushrooms sliced
- 1 stick butter
- 1 tbsp garlic minced
- 1 14.5 oz. can tomatoes chopped
- 2 tbsp season salt
- 3 tbsp worcestshire sauce
- 3 tbsp balsamic vineger
- 1 12 oz. can beer
- Carbohydrate 4.22324 g
- Cholesterol 40.4916666666667 mg
- Fat 15.3407166666667 g
- Fiber 0.457733340740204 g
- Protein 0.81129 g
- Saturated Fat 9.68826933333333 g
- Serving Size 1 1 Serving (65g)
- Sodium 2412.40633805136 mg
- Sugar 3.7655066592598 g
- Trans Fat 1.09503733333333 g
- Calories 154 calories
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.
