Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
Frozen pierogi are a practical shortcut for a hearty skillet meal. Brown them in batches so they get golden rather than steaming, then return everything to the pan with a splash of broth to soften the cabbage.
Ingredients
1 tablespoon neutral oil
12 ounces fully cooked kielbasa, sliced into coins
1 medium yellow onion, thinly sliced
1/2 small green cabbage, cored and thinly sliced
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds, optional
1 package (16 ounces) frozen potato pierogi
2 tablespoons butter
1/3 cup low-sodium chicken broth or water
1/2 cup sour cream, to serve
2 tablespoons chopped dill
Directions
Heat the oil in a large nonstick skillet over medium heat. Add kielbasa and cook for 4 minutes, turning once. Transfer to a plate.
Add onion and cabbage with salt, pepper, and caraway if using. Cook for 6 to 8 minutes, stirring, until softened and lightly browned. Transfer to the plate.
Melt butter in the skillet. Add pierogi in one layer and cook for 3 to 4 minutes per side, working in batches if needed.
Return kielbasa and cabbage to the skillet. Add broth, cover, and cook for 4 to 5 minutes, until the pierogi are hot throughout.
Remove the lid and cook 1 minute to evaporate excess liquid. Serve with sour cream and dill.
Recipe notes
Variations
Use fully cooked chicken sausage instead of kielbasa. Replace cabbage with 8 ounces sliced mushrooms and 3 cups baby spinach, adding spinach at the end to wilt. Follow the pierogi package guidance if its cooking instructions differ.
Storage and reheating
Refrigerate promptly in a covered container and use within 3 to 4 days. Reheat in a skillet with a spoonful of water until steaming; the pierogi may soften after chilling.
Frozen pierogi are a practical shortcut for a hearty skillet meal. Brown them in batches so they get golden rather than steaming, then return everything to the pan with a splash of broth to soften the cabbage.
Serves: 4 Prep: 10 minutes Cook: 25 minutes
Ingredients
1 tablespoon neutral oil
12 ounces fully cooked kielbasa, sliced into coins
1 medium yellow onion, thinly sliced
1/2 small green cabbage, cored and thinly sliced
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds, optional
1 package (16 ounces) frozen potato pierogi
2 tablespoons butter
1/3 cup low-sodium chicken broth or water
1/2 cup sour cream, to serve
2 tablespoons chopped dill
Method
Heat the oil in a large nonstick skillet over medium heat. Add kielbasa and cook for 4 minutes, turning once. Transfer to a plate.
Add onion and cabbage with salt, pepper, and caraway if using. Cook for 6 to 8 minutes, stirring, until softened and lightly browned. Transfer to the plate.
Melt butter in the skillet. Add pierogi in one layer and cook for 3 to 4 minutes per side, working in batches if needed.
Return kielbasa and cabbage to the skillet. Add broth, cover, and cook for 4 to 5 minutes, until the pierogi are hot throughout.
Remove the lid and cook 1 minute to evaporate excess liquid. Serve with sour cream and dill.
Variations
Use fully cooked chicken sausage instead of kielbasa. Replace cabbage with 8 ounces sliced mushrooms and 3 cups baby spinach, adding spinach at the end to wilt. Follow the pierogi package guidance if its cooking instructions differ.
Storage and reheating
Refrigerate promptly in a covered container and use within 3 to 4 days. Reheat in a skillet with a spoonful of water until steaming; the pierogi may soften after chilling.
Frozen pierogi are a practical shortcut for a hearty skillet meal. Brown them in batches so they get golden rather than steaming, then return everything to the pan with a splash of broth to soften the cabbage.
Serves: 4 Prep: 10 minutes Cook: 25 minutes
Ingredients
1 tablespoon neutral oil
12 ounces fully cooked kielbasa, sliced into coins
1 medium yellow onion, thinly sliced
1/2 small green cabbage, cored and thinly sliced
1/2 teaspoon fine salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds, optional
1 package (16 ounces) frozen potato pierogi
2 tablespoons butter
1/3 cup low-sodium chicken broth or water
1/2 cup sour cream, to serve
2 tablespoons chopped dill
Method
Heat the oil in a large nonstick skillet over medium heat. Add kielbasa and cook for 4 minutes, turning once. Transfer to a plate.
Add onion and cabbage with salt, pepper, and caraway if using. Cook for 6 to 8 minutes, stirring, until softened and lightly browned. Transfer to the plate.
Melt butter in the skillet. Add pierogi in one layer and cook for 3 to 4 minutes per side, working in batches if needed.
Return kielbasa and cabbage to the skillet. Add broth, cover, and cook for 4 to 5 minutes, until the pierogi are hot throughout.
Remove the lid and cook 1 minute to evaporate excess liquid. Serve with sour cream and dill.
Variations
Use fully cooked chicken sausage instead of kielbasa. Replace cabbage with 8 ounces sliced mushrooms and 3 cups baby spinach, adding spinach at the end to wilt. Follow the pierogi package guidance if its cooking instructions differ.
Storage and reheating
Refrigerate promptly in a covered container and use within 3 to 4 days. Reheat in a skillet with a spoonful of water until steaming; the pierogi may soften after chilling.
