Sheet Pan Kielbasa And Pierogies With Cabbage Food

CABBAGE, KIELBASA AND PIEROGIES

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.

PIEROGIES WITH KIELBASA AND CABBAGE

Steps:

• In large skillet, heat 1 T oil over medium heat.
• Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes.
• Transfer to a plate.
• To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes.
• Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper.
• Cook until tender, 3 minutes.
• Add 1/2 cup water and pierogies; cook, stirring 1 minute.
• Serve with coarse-grain mustard, if desired.

SHEET-PAN KIELBASA WITH CABBAGE AND BEANS

Steps:

• Heat the oven to 450 degrees. Add the cabbage to a rimmed baking sheet and toss with olive oil, salt and pepper to coat. Arrange in an even layer, then scatter the kielbasa on top. Roast without flipping until cabbage is tender and charred in spots and the kielbasa is dark golden, 25 to 30 minutes.
• Meanwhile, in a medium bowl, stir together 1/4 cup olive oil with the vinegar, dill, shallot, mustard, 2 teaspoons salt and a few grinds of pepper. Add the beans and stir to combine.
• Divide the cabbage and sausage among plates and spoon the beans and vinaigrette on top.