Easy Pierogie Dinner
This meal is simple, uses one pan and few ingredients. A bag of pierogie, a head of cabbage, an apple, an onion, a stick of butter and a couple ham steaks. What I made is enough for two meals and will feed 6 to 8 all at once. Simply delicious!
This meal is simple, uses one pan and few ingredients. A bag of pierogie, a head of cabbage, an apple, an onion, a stick of butter and a couple ham steaks. What I made is enough for two meals and will feed 6 to 8 all at once. Simply delicious!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Boil the bag of pieroghies in pan of boiling water. Swish them around and when they float to top they are done then take them out lay on inverted lid to skillet that is held up on a bowl. Dump the water out. Now saute in the butter back in empty skillet that has melted butter in it. Usually takes 2 rounds to saute all of them. Don't over fry. Just golden brown on both sides.
- Fried Cabbage & Ham
- medium apples, chopped
- medium onion, chopped
- /2 head of cabbage, chopped
- /2 stick butter
- Ham steaks cut into 8 quarter slices
- Melt butter in skillet and saute the onions & apples. Next add the chopped cabage to the mix. Toss it around & add salt put the lid on and for about 5-10 minutes till it starts to wilt in the skillet. Add sliced ham steaks to cabbage mix. Steam with lid on and then serve on a plate with your sauteed pieroghies. Engoyum!
Why are the edges of these dumplings turning into paste instead of crisping? Boiling frozen pierogies until they float is standard practice, but dumping them directly into a skillet without drying the surface guarantees a soggy crust rather than an even golden brown. Excess moisture fights the butter, lowering the pan temperature and steaming the pasta instead of frying it. Spreading the boiled dumplings on a towel to absorb surface water before the butter hits them changes the dynamic entirely. Fresh cabbage and crisp apples introduce another variable entirely. Shredding a firm head of green cabbage rather than relying on pre-bagged shreds ensures proper structural integrity when covered. Cooking the onions and apples first allows their natural sugars to caramelize before the cabbage enters the pan to steam down. Adding salt early draws out moisture from the cabbage leaves, creating the necessary liquid to soften the dense fiber within a ten-minute window without burning the butter. Ham steaks provide salt and smoke, but cutting them uniformly into quarter slices ensures they distribute evenly through the bulk vegetable mixture without crowding the skillet. Managing a single pan requires working in batches, particularly when searing the pierogies, because overloading the surface drops thermal retention and traps steam. Adequate heat control prevents the butter solids from scorching before the interior fillings reach serving temperature. Swapping pre-cooked ham for raw cured pork belly requires rendering the fat completely before introducing the aromatics, altering the final grease balance significantly. Paying attention to these thermal details bridges the gap between a watery mess and a cohesive plate.
