Pierogi and Kielbasa Skillet Casserole

Ingredients · 4 servings

• 150 gOnions, sliced
• 40 gMargarine
• 300 gCabbage, shredded
• 1 tspBlack pepper, ground
• 350 gKielbasa, sliced
• 1 pkgPotato and cheese pierogies

Equipment

stovetop, chef knife, cutting board, frying pan, lid, stockpot, colander, wooden spoon, measuring spoon, serving spoon, serving bowl

Instructions

1. 1
   Gather ingredients tools

   Gather all ingredients. Set out a chef knife, cutting board, frying pan with lid, stockpot, colander, wooden spoon, and measuring spoon. · 5 min

   What to look for: ingredients measured and equipment ready

2. 2
   Sauté cabbage kielbasa

   Melt margarine in the frying pan over medium heat. Add onions, cabbage, pepper, and kielbasa; cover and cook until browned. · 15 min

   When it is done: Kielbasa is steaming and reaches seventy four degrees Celsius, or one hundred sixty five degrees Fahrenheit, in the center.

3. 3
   Boil fold pierogies

   Boil pierogies in water until they float and feel tender. Drain well, then fold them into the hot skillet until glossy. · 8 min

   When it is done: Pierogies are hot through and tender when one is pressed gently with the spoon.

4. 4
   Serve hot skillet

   Serve the skillet casserole hot in shallow bowls, spooning cabbage and kielbasa over the pierogies for an even portion. · 2 min

   What to look for: hot portions with pierogies, cabbage, and kielbasa evenly distributed