Cabbage, Polish Sausage, and Pierogies
Cabbage, Polish Sausage & Pierogies is a hearty and flavorful dish that is perfect for a cold winter night. The cabbage is braised in beer and butter, and then combined with Polish sausage, pierogies, onions, garlic, and tomatoes. The resulting dish is a comforting and delicious meal that is sure to please everyone at the table.
Cabbage, Polish Sausage & Pierogies is a hearty and flavorful dish that is perfect for a cold winter night. The cabbage is braised in beer and butter, and then combined with Polish sausage, pierogies, onions, garlic, and tomatoes. The resulting dish is a comforting and delicious meal that is sure to please everyone at the table.
- Carbohydrate 4.22324 g
- Cholesterol 40.4916666666667 mg
- Fat 15.3407166666667 g
- Fiber 0.457733340740204 g
- Protein 0.81129 g
- Saturated Fat 9.68826933333333 g
- Serving Size 1 1 Serving (65g)
- Sodium 2412.40633805136 mg
- Sugar 3.7655066592598 g
- Trans Fat 1.09503733333333 g
- Calories 154 calories
Step-by-step
- Cut cabbage into quarters and place into a decent sized pot.
- Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
- While cabbage is cooking, slice sausage into about 1/8†thick slices.
- Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
- After sausage mixture is cooked, add mixture to cabbage and continue to cook.
- In a pot, boil pierogies for 5-10 minutes, until they float.
- Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
- Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
Replacing the beer with a heavy bone broth shifts this braise from sharp and bitter to deeply savory, altering the reduction rate of the liquid. Understanding how components finish relies on visual cues rather than guessing with a timer.
Mastering the Braise and Sausage
Quarter the Savoy cabbage to keep the leaves intact while they absorb the 12-ounce can of beer and a full stick of butter. Monitor the medium heat until the liquid reduces by half and the cabbage yields completely to a fork without turning mushy. Slice the Polish sausage into eighth-inch rounds to maximize surface area contact in the pan, rendering the fat until the onions turn translucent. Fresh mushrooms release significantly more water than preserved or dehydrated varieties, requiring extra evaporation time in the pot before combining components.Cooking the Pierogies
Boiling dumplings requires watching for buoyancy; dumplings are fully cooked inside once they float to the surface after five to ten minutes. Drain them thoroughly to prevent oil splattering, then transfer them to a skillet with a thin film of oil. Sauté until the exterior shows a light golden crust. Adding chopped tomatoes during the final five to ten minutes introduces acidity that cuts through the heavy butter and meat fats.
