Crispy Pierogies with Caraway Veggies and Kielbasa Recipe

March 22, 2014

Crispy Pierogies with Caraway Veggies and Kielbasa Recipe



Overview

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 1 pound frozen potato and cheese pierogies
  • 1-13 ounce package kielbasa, cross-sliced 1/4” thick
  • 3 Tablespoons butter
  • 2 large red onions, thinly sliced
  • 1-8 ounce package sliced cremini mushrooms
  • 2 teaspoons caraway seed
  • 1 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 3 cups shredded red cabbage
  • 1 teaspoon cider vinegar
  • Optional, sour cream and chives for garnish

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment. Spread pierogies evenly across pan and bake according to package instructions until crispy and browned.
  2. While pierogies bake, heat a large nonstick skillet and cook kielbasa slices for 3-4 minutes, stirring often, until lightly browned. Remove from pan and reserve.
  3. Add butter, onions, mushrooms, caraway, salt, and pepper to pan. Cook on high for 8-10 minutes, stirring frequently, until onion is soft and mushrooms are beginning to brown. Add cabbage and cook an additional 2-3 minutes until crisp-tender. Stir in cider vinegar and serve tossed with crispy pierogies and kielbasa. Garnish with sour cream and chives.

Notes:

You can use any flavor or size pierogi you like with equally delicious results!



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