Cabbage, Polish Sausage, and Pierogies Recipe

Place the cabbage butter and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt and pour in the beer. Bring to a boil over high heat then reduce heat to medium-low cover and simmer. While the cabbage is simmering combine the kielbasa garlic onion Worcestershire sauce and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat and cook until the onions have turned translucent about 5 minutes. Stir the sausage mixture into the cabbage mixture recover and continue simmering until the cabbage is tender about 15 to 20 minutes more.

About 15 minutes before the cabbage is ready 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 pierogies and return to a boil. Cook until the pierogies float to the top 5 to 10 minutes; drain.

Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies and cook until golden brown on both sides about 5 minutes. Gently stir the browned pierogies and diced tomatoes into the cabbage mixture and cook 5 to 10 minutes to reheat.