Sauteed Cabbage and Pierogies
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This year I am trying to join with other bloggers in creating and sharing a recipe with one ingredient as the common thread. This is the first week and the item is cabbage. Originally, I thought about sharing my Polish aunt’s cabbage and rice (and still might at a later date) as it is super easy and tasty. However, I remembered that we had pierogies in the freezer and was inspired to make Sautéed Cabbage and Pierogies for my submission.
A Few Words on Cabbage and Pierogies
If you haven’t worked with cabbage before, be prepared for what some might consider a strong or ‘stinky’ smell. Personally, I love it and know how yummy the dish will be. But, I put it out there should you or someone in your house have a serious issue with odors.
Secondly, a small cabbage can go a LONG way. For this recipe, I picked up the smallest cabbage I could find and still only used half of the cabbage to make the dish (serving 6.) I still have enough for another meal. The only exception is if you are making a vat of a cabbage dish.
Pierogies have a short cook time (as it is more about reheating them from a frozen state.) Beyond watching the clock, you can also watch the pot and pull them as soon as they are all floating.
Also, when sautéing them in a pan, do not be surprised when they start sticking.
Sautéed Cabbage and Pierogies
This dish is super easy to make. If you do not have pierogies in the house, just sub something like egg noodles and you’ve now got cabbage and noodles!
For our particular dinner, I elected to use Garlic Herb Tilapia from Gorton’s (rather than making the fish from scratch) and serve peas for an additional vegetable. And, the dinner plate was rounded out with a dollop of unsweetened applesauce, something we learned to serve along side pierogies from our time in the greater Cleveland area.
Sauteed Cabbage and Pierogies
Ingredients
- 1/2 head of small cabbage
- 1/2 large onion or 1 small onion
- 2 Tbsp. coconut oil
- 2 Tbsp. butter
- salt
- pepper
- package of pierogies
Instructions
- Slice the cabbage and onions into bite sized pieces.
- Melt 1 Tbsp. coconut oil and 1 Tbsp. butter in a pan.
- Add cabbage and onions and saute until cooked.
- While the cabbage is sauteing, prepare the pierogies per box instructions, drain and set aside.
- Remove cooked cabbage mixture from the pan, melt remaining coconut oil and butter and add cooked pierogies. Stir frequently and add additional oil and/or butter as needed to prevent sticking. After a few minutes, add the cabbage mixture back to the pan, stir, and season with salt and pepper to taste.
Notes
If you do not have pierogies, cook up a pound of egg noodles and mix them into the cabbage mixture instead.
Do you fix dishes with cabbage in your house?
Every try pierogies or a dish similar to this one?
We don’t have pierogies but usually have egg noodles, thanks for the helpful substitution suggestion. I definitely want to try this recipe!
I am a frozen Pierogie maker. I actually never thought of making them from scratch until very recently, but one of thee days I might actually try it.
Laura
I love Pierogies anyway! Mixing them with cabbage is such a great idea! Thank you for such a great idea!
You are welcome for the idea. I adore pierogies and do want to try making my own ‘gourmet’ varieties sometime.
I love pierogies ! I never would have thought to add the cabbage but it looks delicious!
Diane,
This little ‘experiment’ is definitley a keeper for my family.
We love pierogies. I never thought to have them with cabbage.
I like them this way with the cabbage as a topping. However, I’ve tasted pierogies made with sauerkraut as the filling and not liked them that much.
Oh my gosh, pierogies are one of my all-time favorite foods! This sounds so good!
My grandmother used to serve this all the time too. Thanks for the memory.
You’re welcome, Patty. I love the combination, but haven’t made it in several years. So, to the boys, it was a ‘new’ dish.