Monday, February 4, 2013

Sausage, Cabbage and Pierogi Haluski


Behold another delicious addition to the Winter Comfort Food Series.....
For this one we're tapping the Slavic Nations for their version of a "ravioli". 
No wonder I love Gyoza, Potstickers, dumplings or any other type of Savory pie thingy
And tell me, who doesn't think cheesy mashed potatoes wrapped in a tender pastry, boiled and then browned in butter sound good?
If you seriously don't think that sounds tempting, I am going to include you in my prayers tonight
Praying that you will be saved from the Bland Food Movement (BFM) that is sweeping parts of our Nation!! 

This dish is so hearty, yet good that you'll be spanking yourself while you eat it! 
No, seriously, refrain from spanking, that's really passe and you just might get in trouble. I surely don't want to provide an instrument for that. 
What I will do though, is give you another weapon for your Good Food Arsenal.
CLACK, CLACK!!  That's your cookbook, ratcheting up a notch!
This also could easily be adapted to a Vegetarian dish for ones so inclined. Just omit the absolutely delicious sausage and proceed.  (But secretly you will wish you still ate meat occasionally, just for this dish) 

  • 20 oz. (1 bag) of your favorite frozen Pierogies
  • 2 tbsp butter or oil
  • Cabbage, half a head, cored, chopped or sliced
  • 1 Onion, halved and sliced thin
  • 12-16 oz of Polish or other cured Sausage, sliced into coins
  • Salt and Pepper to taste-we like lots of pepper
  • 1/2 -1 cup Beer or Broth (opt.) 
  • 1 cup baby carrots or carrot slices (opt.)   
  1. Bring a large pot of water to boiling. Once water is boiling, drop in Pierogies and cook until they float to the top, remove with a spider or slotted spoon to drain and set aside.
  2. Meanwhile heat a large skillet to med. high. Add butter or oil. Add in onions and cabbage (and carrots if using-I don't always add carrots). Salt and pepper to taste, and saute until cabbage is wilted and onions are slightly golden, add in sausage and saute for 5 minutes. 
  3. Slide in Pierogies and saute for another 8-10 minutes until they brown slightly and puff up. Pour in broth or liquid, if using and reduce heat to med. low. Cover and simmer for 10-15 minutes until heated through and everything is bubbly and most of the liquid evaporates. 
  4. Can be served with sour cream and or applesauce (I actually prefer a dollop of good mustard!) and a side salad. 
 *The carrots are a nice touch, they add a sweetness to the dish and amp up the vegatable intake-wink, wink!
**Some people don;t think the beer or broth is necessary, but I find it adds a certain unctuousness to the dish. So try it with and then try it without, you decide!