This delicious dish is full of cheddar potato pierogies and tender kielbasa sausage along with caramelized onion and cabbage.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 1/2 pound thick-cut bacon
- 1/2 head cabbage, chopped
- 1 medium yellow onion, chopped
- 1 kielbasa sausages
- 1/4 cup butter
- 1 pound cheese and potato pierogies
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon stone ground mustard
Instructions
- If your pierogies are frozen, let them thaw in the fridge.
- Once they are thawed, preheat your griddle over medium-high heat.
- Chop up the bacon into bite-sized pieces and cook it along with the onion and cabbage on the griddle. Remove once the bacon is crispy and the onion is caramelized. Remove from the griddle and cover to keep hot. If you have a large griddle, you can move to one side and reduce the heat to low and cover with a large dome to keep warm.
- Slice the sausage into rounds and brown on both sides. Move over to the warm pile with the cabbage, onions, and bacon.
- Melt the butter on the griddle and cook the pierogies until they are browned on both sides.
- Toss everything together.
- Whisk together the vinegar, olive oil, and mustard. Drizzle over the whole pile and toss to evenly distribute.
- Enjoy hot with a side of sour cream (if desired.)
