Ingredients for Polish Casserole
- Polska Kielbasa
- Green Cabbage
- 2 tablespoons butter
- 1 medium onion, chopped
- Pierogi
- Salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
- Pepper
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How to Make Polish Casserole
- Melt 2 tablespoons of butter in a large oven-proof skillet over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes. Add 1 pound of Polish sausage, sliced, and cook until browned, about 5-7 minutes, stirring occasionally.
- Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add 1 medium head of green cabbage, chopped (about 4 cups). Cover the skillet and cook until the cabbage wilts, about 10-12 minutes, stirring occasionally.
- While the cabbage cooks, parboil 1 pound of frozen pierogies according to package directions. This usually involves boiling them for 2-3 minutes until they float to the surface.
- Once the cabbage is wilted, taste and adjust seasoning with salt and pepper as needed.
- Gently stir in the parboiled pierogies.
- Cover the skillet and transfer it to a preheated 350°F (175°C) oven.
- Bake for 20-25 minutes, or until the pierogies are heated through and the casserole is bubbly.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
24g
Fat
72g
Carbs
4g
