Cabbage, Polish Sausage & Pierogies

Name: Cabbage, Polish Sausage & Pierogies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 head savoy cabbage; 14 -16 ounces Polish sausage; 10 -15 pierogies; 1 medium onion (chopped); 1 cup mushroom (sliced); 1/2 cup butter; 1 tablespoon garlic; 1 (14 1/2 ounce) can chopped tomatoes; 2 tablespoons season salt; 3 tablespoons Worcestershire sauce; 3 tablespoons balsamic vinegar; 1 (12 ounce) can beer

Submitted by Abraxis

"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!"

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photo by Abraxis

Ready In:: 50mins
Ingredients:: 12
Serves:: 6

ingredients

1 head savoy cabbage
14 -16 ounces Polish sausage
10 -15 pierogies
1 medium onion (chopped)
1 cup mushroom (sliced)
¹⁄₂ cup butter
1 tablespoon garlic
1 (14 1/2 ounce) can chopped tomatoes
2 tablespoons season salt
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
1 (12 ounce) can beer

directions

Cut cabbage into quarters and place into a decent sized pot.
Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
While cabbage is cooking, slice sausage into about 1/8” thick slices.
Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
After sausage mixture is cooked, add mixture to cabbage and continue to cook.
In a pot, boil pierogies for 5-10 minutes, until they float.
Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
Notes:
- Any type of cabbage can be used but I prefer to use savoy cabbage.
- Store bought pierogies are alright to use, but nothing beats homemade pierogies.