On medium-low heat, drizzle oil over the chopped cabbage and onion, tossing to coat. Add a few splashes of water, cover with a dome, and steam on one side of the griddle until slightly softened.
On the opposite side, melt the butter and add the frozen pierogi. Toss to coat and allow them to thaw slowly, moving them around every couple of minutes. Season with garlic powder, onion powder, salt, pepper, and dried parsley. Cook until warmed through and the outside is as soft or crispy as you like.
Remove the dome from the cabbage, toss, and continue cooking until tender. Add more oil or butter if desired, and season the cabbage the same way as the pierogi.
Once the cabbage and pierogi are nearly done, add the kielbasa to the griddle with a little oil. Cook until heated through and the edges are lightly crisped.
Serve the cabbage, pierogi, and kielbasa together on a large platter with sour cream on the side for the pierogi.
2 (14-oz) links kielbasa or smoked sausage, cut into bite-size pieces
2 boxes (about 24) frozen pierogi
3 tbsp butter
Cooking oil
Salt and pepper, to taste
Garlic powder
Onion powder
Dried parsley
Sour cream, for serving
Directions
On medium-low heat, drizzle oil over the chopped cabbage and onion, tossing to coat. Add a few splashes of water, cover with a dome, and steam on one side of the griddle until slightly softened.
On the opposite side, melt the butter and add the frozen pierogi. Toss to coat and allow them to thaw slowly, moving them around every couple of minutes. Season with garlic powder, onion powder, salt, pepper, and dried parsley. Cook until warmed through and the outside is as soft or crispy as you like.
Remove the dome from the cabbage, toss, and continue cooking until tender. Add more oil or butter if desired, and season the cabbage the same way as the pierogi.
Once the cabbage and pierogi are nearly done, add the kielbasa to the griddle with a little oil. Cook until heated through and the edges are lightly crisped.
Serve the cabbage, pierogi, and kielbasa together on a large platter with sour cream on the side for the pierogi.
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