You will love this one pot, comfort food meal because your family will devour it and it’s so simple! I’ll give you my cooking tips that make it EASY! Pierogies with smoked kielbasa and cabbage is a delicious and easy weeknight dinner.
Kielbasa and Cabbage Recipes
This recipe is a spin off of my One Pot Kielbasa, Potato and Fried Cabbage. It’s a great variation of the recipe and also a good alternative, if you don’t happen to have pierogies in your freezer.
This recipe is seriously one of my favorite weeknight dinners to make because it’s so easy and quick to get on the table! You will love how easy it is to get a delicious meal on the table that encompasses three food groups!
I knew I had to share it with my readers…so here it is!
Disclosure: This post may contain Amazon affiliate links, which means if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
My secret to making this dish SUPER EASY is using a bag of COLESLAW MIX! Just cut open the bag and throw it in the pan without having to cut up cabbage and carrots!
Another reason why this recipe is super easy is because you DON’T have to boil the pierogies first. Just throw them in the pan frozen and they’ll cook brown and crisp.
TIP: Just be careful to check the expiration date when you purchase bagged coleslaw mix. It goes bad pretty quickly. So, you want to make sure you’ll use it quickly. Don’t let it sit around your fridge for a week.
It’s so great when you can make a great tasting dinner with little prep…Isn’t it? 30 min meals are where it’s at!
Kielbasa, Pierogies & Cabbage Recipe
This recipe uses simple ingredients you can easily find at the grocery store however, pierogies and kielbasa may not be available everywhere in the US. And, long pause with head down and frown face… that is just a tragedy.
You’ll want to use a GOOD QUALITY KIELBASA along with good quality pierogies. It makes all the difference you know.
Now, the key to making this dish extra special, is to get the kiebasa pieces and the pierogies browned during the cooking process. It’s so, so good! Also, use a good quality kielbasa, if you can. It’ll make a big difference.
Ingredients
*The full, printable recipe is at the bottom of this post.
- smoked kielbasa (good quality)
- frozen pierogies
- bag of coleslaw
- chopped onion
- butter
- olive oil
- garlic powder
- salt and pepper to taste
Instructions Summary
*The full printable recipe is in the recipe card at the bottom of this post.
- First, add butter and oil to pan.
- Then, add chopped onions.
- Next, add bag of coleslaw.
- Last, add kielbasa, frozen pierogies and seasonings.
Again, you DON’T have to cook/boil the pierogies first. They’ll cook in the pan. Don’t go dirtying more pans than you need.
This recipe is great for beginners because it’s so EASY! But, it’s also great for hard-working people who need to put dinner on the table fast. Can I get an amen?
Substitutions
- Use two cubed potatoes instead of the pierogies or just follow this recipe.
- Mini pierogies can be used instead of regular sized.
- It’s fine to use regular, not smoked, kielbasa if you prefer.
- Use bratwurst or sausage instead of kielbasa.
Keep this one pot smoked kielbasa, pierogies and fried cabbage recipe handy for nights you don’t have time to cook, which feels like every night…right? Add some creamy sour cream on the side of this dish and it’ll be even better!
I took this recipe to Weekend Potluck.
Kielbasa, Pierogies & Fried Cabbage Recipe
Ingredients
- 12 oz smoked kielbasa cut into 1/2 inch thick pieces
- 1/2 cup chopped onion
- 14 oz coleslaw mix
- 2 tbsp olive oil or corn, vegetable or canola oil
- 2 tbsp butter
- 16 oz frozen pierogies mini pierogies will cook faster but, don't have to use them
- 1/4 tsp garlic powder
- salt and pepper to taste
Instructions
- First, in a large frying pan with 3 " or so high sides, on high/medium heat, add oil and butter.
- Next, add onion and cook it for about 2-3 minutes.
- Then, add the bag of coleslaw mix and stir. Cover and cook for 5 minutes.
- Next, add the kielbasa, frozen pierogies, garlic powder, salt and pepper to taste. Cover and cook15-20 minutes or until the pierogies are softened.
Notes
Storage
Refrigerate leftovers for up to three days.Nutrition
