You may also like
Categories:Viewed: 16 - Published at: 8 years ago
Ingredients
- 2 tablespoons butter
- 2 sweet onions, cut into rings
- 1 head cabbage, shredded
- 1/2 (12 ounce) package medium egg noodles
- 1 (16 ounce) package kielbasa sausage, cubed
- 2 (12.8 ounce) boxes frozen mini pierogies
- salt and cracked black pepper to taste
Method
- Melt the butter in a large, nonstick skillet over medium heat.
- Stir in the onion, and cook until very tender, about 10 minutes.
- Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes.
- Stir in the remaining cabbage as the mixture cooks down.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Once the water is boiling, stir in the egg noodles, and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes.
- Drain well in a colander set in the sink.
- Stir the kielbasa into the cabbage mixture and cook a few minutes to warm.
- Fold in the egg noodles, then gently fold in the pierogies.
- Cover, and cook until the pierogies are hot in the center, about 10 minutes more.
- Season to taste with salt and pepper before serving.
