Lunchtime! Back at it with the “Filled Pasta/Dumplings” topic, this time headed to Eastern Europe with this Potato Pierogi Skillet with Kielbasa and Cabbage dish. True comfort food with cabbage, sausage and pierogi. You could also make a similar dish with sauerkraut (just a different iteration of cabbage) and I did put a little bit of whole grain mustard in this to give it a little zip. Double the recipe to feed a crowd.
Ingredients
8 to 10 ounces (15 or so) potato pierogi
8 to 10 ounces kielbasa sausage
1/2 small (2- to 3-pound) head green cabbage
4 tablespoons unsalted butter
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon whole-grain mustard
2 tablespoon apple cider vinegar
Directions
Halve the kielbasa sausage lengthwise, then cut crosswise into 1/2-inch-wide pieces. Core and chop 1/2 head green cabbage into rough 1/4-inch shreds (about 8 cups).
Melt butter in a large cast iron over medium-high heat. Add pinch red pepper flakes, and cook until fragrant, about 30 seconds. Add the kielbasa and cook until browned, 6 to 8 minutes. Remove to a paper towel lined plate but keep the fat in the pan (it will have rendered a few tablespoons. If you feel there is a lot, pour some off.) Add the cabbage, salt and pepper and cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until tender and lightly browned, 8 to 10 minutes.
In the meantime, boil the pierogi. Heat a large stockpot of salted water to a boil. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they’re done. The time will vary depending on if they’re fresh or frozen. (Note that some frozen pierogi don’t need to be boiled, you can heat them from frozen in the pan in the next step; read the package directions)
Return the kielbasa to the skillet and add the pierogi, tossing with the cabbage. Combine the whole-grain mustard and apple cider vinegar in a small bowl, then pour over the skillet and toss to combine. Serve immediately.
