Kielbasa and Pierogis

1 tablespoon vegetable oil

12 ounces smoked kielbasa, cut into one-inch-thick slices

2 tablespoons unsalted butter

1 medium onion, coarsely chopped (about 1 cup)

1 14-ounce package coleslaw mix

13 ounces fresh potato pierogis or one pound frozen

1/3 cup chopped fresh dill

sour cream for serving

Heat oil in a 12-inch heavy skillet over medium high heat until oil shimmers. Brown kielbasa on both sides, about 3 minutes. Transfer to a plate and loosely cover with foil to keep warm.

Add butter to oil in skillet and sauté onion with 1/4 teaspoon salt over medium high heat until golden, about 5 minutes. Add coleslaw mix to skillet with 1/4 cup water and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until cabbage is just tender, about 5 minutes.

Meanwhile, cook pierogi according to package directions. Drain (or transfer with a slotted spoon directly to skillet) and add to skillet with dill and toss gently to combine. Return kielbasa to skillet and serve with a dollop of sour cream.

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