Kielbasa And Pierogi Food

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CROCK POT PIEROGI AND KIELBASA CASSEROLE



Crock Pot Pierogi and Kielbasa Casserole image

This Crock Pot Pierogi and Kielbasa Casserole is fast and easy to prepare. It uses store-bought pierogies, cooked kielbasa and melted cheese!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 6h10m

Number Of Ingredients 7

4 cups chicken broth (divided use)
2 (16 ounce) bags frozen pierogies (cheddar or onion) ((I like Mrs. T's brand))
2 cups shredded cheddar cheese, (divided use)
1 pound smoked Polska kielbasa
salt and pepper, (to taste)
8 ounce block cream cheese, ( softened to room temperature)
sliced green onions, (for serving)

Steps:

  • Combine three cups of chicken broth, frozen pierogies, cheddar cheese and kielbasa in a 4-6 quart crock pot. Cook on high 3-4 hours, or on low for 6 hours.
  • About thirty minutes before serving, warm up cream cheese with remaining one cup of the chicken broth in microwave until the cream cheese is warm. Or you can warm it up on the stove top. Whisk it together until smooth.
  • Pour this mixture into crock pot. Stir. Top with remaining one cup of cheese. Cover and cook on low for an additional 30 minutes. Then serve! Top with sliced green onions (optional)

Nutrition Facts : Calories 611 kcal, Carbohydrate 23 g, Protein 31 g, Fat 51 g, SaturatedFat 23 g, Cholesterol 139 mg, Sodium 2209 mg, ServingSize 1 serving

GRILLED PIEROGIES AND KIELBASA



Grilled Pierogies and Kielbasa image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 pound kielbasa (pork or turkey), cut into 4 pieces
2 tablespoons whole-grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 large white onion, cut into 6 wedges
1 pound frozen potato-and-cheddar pierogies (do not thaw)
Kosher salt and freshly ground pepper
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.
  • Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.
  • Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.
  • Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Nutrition Facts : Calories 580, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 89 milligrams, Sodium 1950 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 23 grams

CABBAGE, KIELBASA AND PIEROGIES



Cabbage, Kielbasa and Pierogies image

I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.

Provided by ninja

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

12 frozen potato and onion pierogies (1 box)
8 tablespoons butter or 8 tablespoons margarine
1 large onion, coarsely chopped
1 head cabbage, at least 2 1/2 lbs, cored & coarsely chopped
salt and pepper
1 lb kielbasa, sliced 3/8 - 1/2 inch thick

Steps:

  • Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
  • Remove pierogies with a slotted spoon and drain well.
  • While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
  • Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
  • Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
  • Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
  • Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.

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