How to make it

  • Directions
  • 1. Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes.
  • 2. Add 1 cup of chicken broth to the mixture and simmer on low heat.
  • 3. Place the sliced up kielbasa in a large, deep skillet with a little cooking oil, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes then add the kielbasa to the Dutch oven mixture.
  • 4. 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, about 5 minutes.
  • 5. Add the pierogies to the Dutch oven mixture. Toss gently not breaking the pierogies. Cover and simmer for 1 hour. Check after 30 min and add more chicken broth if needed.
  • 6. This can be put in a crock-pot to keep warm or take to a potluck dinner. Enjoy.

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