A delightful one-pan dish combining hearty pierogies, savory sausage, and tender cabbage for a comforting meal.
Bring a large pot of water to a boil.
Adding a pinch of salt to the water can enhance the pierogies' flavor.
Add the pierogies to the boiling water and cook for 5-7 minutes until they float to the surface.
Stir occasionally to prevent the pierogies from sticking to the pot.
Remove the pierogies with a slotted spoon and set aside.
Draining the pierogies well ensures they don't become soggy.
In a large skillet, melt the butter over medium heat.
Using unsalted butter allows you to control the dish's saltiness.
Add the onion to the skillet and sauté until softened, about 3-5 minutes.
Stir frequently to prevent the onion from burning.
Add the cabbage to the skillet and cook for another 5 minutes, stirring occasionally.
Cutting the cabbage into thin strips ensures even cooking.
Stir in the sausage slices and cook until heated through and flavors meld, about 5 minutes.
Browning the sausage slightly adds a depth of flavor to the dish.
Reduce the heat to low and place the cooked pierogies on top of the cabbage mixture.
Covering the skillet helps the pierogies reheat evenly.
Cover the skillet and let the dish warm through for 5 minutes.
Check occasionally to ensure the pierogies don't dry out.
Serve warm, garnished with freshly ground black pepper.
Adding a sprinkle of fresh herbs like parsley can enhance the presentation.
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