Cabbage, Polish Sausage & Pierogies

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 head savoy cabbage
• 14 -16 ounces polish sausage
• 10 -15 pierogies
• 1 medium onion (chopped)
• 1 cup mushroom (sliced)
• 1/2 cup butter
• 1 tablespoon garlic
• 1 (14 1/2 ounce) can chopped tomatoes
• 2 tablespoons season salt
• 3 tablespoons worcestershire sauce
• 3 tablespoons balsamic vinegar
• 1 (12 ounce) can beer

Recipe

• 1 cut cabbage into quarters and place into a decent sized pot.
• 2 add beer, butter, season salt, & mushrooms to cabbage. cook on medium heat.
• 3 while cabbage is cooking, slice sausage into about 1/8” thick slices.
• 4 add sausage, onions, garlic, worcester sauce, & vinegar to a pan. cook until onions are translucent.
• 5 after sausage mixture is cooked, add mixture to cabbage and continue to cook.
• 6 in a pot, boil pierogies for 5-10 minutes, until they float.
• 7 drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
• 8 add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
• 9 notes:.
• 10 - any type of cabbage can be used but i prefer to use savoy cabbage.
• 11 - store bought pierogies are alright to use, but nothing beats homemade pierogies.