The Other Half is from the Pittsburgh region and was raised on pierogis, cabbage and brat. This is also the man who thinks that Kraft Mac and Cheese and a can a tuna fish is the ultimate meal - one which is only made when I am not present in the house - but that being said he has come to appreciate my attempts to make his favorite eats a little healthier. I have to admit the first time I tried brats and cabbage I was not overwhelmed, but since it is a personal favorite of his I was on a mission to come up with a version that (a) the kids would eat; (b) was not going to kill anyone and (c) tastes good. To make it a quick to the table recipe I do use packaged pierogis - Mrs. T's low-fat Cheddar and Potato - but if that is not your speed this recipe is also really good with baked sweet potatoes, mashed or not or if you have the fortitude to make homemade pierogis. You can also buy jarred red cabbage if you are really pressed for time but I like the taste of the fresh cabbage as well as a little crunch. Even on an insane, then things happening at once kind of night I can usually get this on the table in 20-30 minutes. Enjoy!
Kilbasa, Cabbage and Pierogis
1 package frozen pierogis ( I used cheddar and potato but there are other options)
2 tbsp olive oil
1/2 cup chopped onion (1 small onion)
1 clove garlic minced
1 cup diced apple (preferrably golden but I have used others and it is fine)
8 oz shredded red cabbage (box grater or food processor works great for this, just keep it course); you can also purchase a package of precut red cabbage - usually with the coleslaw fixings in the veggie department
2 tbsp cider vinegar
1 tsp sugar
1/2 tsp each salt and pepper
1 package turkey kilbasa, cut into 1/2" pieces
Cook pierogis according to package instructions. (The Other Half likes them boiled; I prefer them baked - both work.)
In large pan, heat 1 tbsp olive oil over medium heat. Add onions and saute about 2 minutes. Add garlic and saute another minute. Add apple, cabbage, vinegar, sugar, salt and pepper and cook, stirrig, until cabbage is wilted - about 3-5 minutes. Remove from pan and cover to keep warm.
Add remaining olive oil to warm pan with kilbasa and cook 3-5 minutes, turning occasionally, until heated through and browned on both sides. Return cabbage to pan and toss to coat. Sprinkle with parsley.
Serve with pierogis.