In a large frying pan heat olive oil. Saute onion 1 to 2 minutes then add chopped cabbage and saute about 5 minutes over med/high heat. Add 1/2 can of chicken broth. When broth is boiling add frozen pierogies and cover. Cook 5 to 10 minutes, stirring occasionally and flipping pierogies at least once. When pierogies are soft season with white pepper and add smoked sausage. Turn heat down to medium and cook an additional 3 to 5 minutes until the smoked sausage is hot. Remove from heat and serve. To add an additional kick add a few drops sriraca hot sauce.
If you don't like cabbage, this meal is equally good using frozen peas in place of the cabbage. To do this I omit the chicken broth and saute the oniones and the pierogies in the oil first, then add the sausage and peas. The outsides of the pierogies end up crisp in this variation and I like to serve it with sour cream to dip the pierogies in.
If you like your cabbage a bit firmer add the pierogies and sausage sooner in the cooking time.
You can use any type of smoked sausage. I prefer the skinless turkey sausage to reduce a few calories.
As for the pierogies, use your favorite variety. I often make a double batch in my dutch oven so I can have two flavors of pierogie and ensure enough leftovers for the next day. If making a double batch you will need to increase cooking times.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (49%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 166mg||6 %|
|Potassium 223.7mg||6 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 4.8g|
|Protein 1.8g||3 %|
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Calories per serving: 65
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