Pierogi and Kielbasa Skillet with Caramelized Onions and Cabbage

Steps

1. Step 1

   Melt 1 tbsp of the butter with the oil in a large skillet over medium heat. Add the onions and a pinch of salt and cook, stirring every few minutes, until soft and deep golden, 10 to 12 minutes.

   12 min

   • 1 tbsp unsalted butter
   • 1 tbsp vegetable oil
   • 2 yellow onions
2. Step 2

   Add the cabbage and the caraway seeds, if using. Cook, stirring now and then, until the cabbage is wilted and lightly browned at the edges, about 8 minutes. Stir in the cider vinegar, season with salt and pepper, and scrape everything onto a plate.

   8 min

   • 1/2 small green cabbage (about 1 lb)
   • 1 tsp caraway seeds
   • 1 tbsp cider vinegar
   • salt
   • black pepper
3. Step 3

   Return the skillet to medium-high heat and add the kielbasa coins in a single layer. Cook until browned on both sides, about 4 minutes total, then add them to the plate with the vegetables.

   4 min

   • 14 oz kielbasa
4. Step 4

   Melt the remaining 3 tbsp butter in the skillet over medium heat. Add the frozen pierogi in a single layer and cook, undisturbed, until golden and crisp on the bottom, 4 to 5 minutes. Flip and cook until golden on the second side and hot through, 4 to 5 minutes more.

   10 min

   • 3 tbsp unsalted butter
   • 1 package frozen potato and cheese pierogi (16 oz, about 12)
5. Step 5

   Return the kielbasa, onions and cabbage to the skillet and toss gently for 1 to 2 minutes, just until everything is hot. Taste and add salt and pepper. Serve straight from the pan with a dollop of sour cream and a sprinkle of dill or parsley.

   2 min

   • 1/2 cup sour cream
   • 2 tbsp fresh dill or parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026