Lunch: Pierogi and Kielbasa Bake

Recipe by Woman's Day Kitchen This hearty dish is like a low-maintenance lasagna, with alternating pierogi, cheese, and kielbasa layers.

Ingredients

1 tbsp. olive oil
7 oz. kielbasa
1 medium onion
2 package frozen potato and onion pierogies
1/4 small red cabbage
1/2 c. hard or regular apple cider
1/2 c. prepared sauerkraut
2 tbsp. whole-grain mustard
1 c. fresh flat-leaf parsley
6 oz. extra-sharp Cheddar cheese

Instructions

Heat oven to 450 degrees F. Bring a large pot of water to a boil.
Heat the oil in a large skillet over medium heat. Add the kielbasa and cook until browned on one side, about 3 minutes. Stir in the onion and cook, covered, stirring occasionally, until tender, 6 to 7 minutes.
While the onion is cooking, boil the pierogies according to package directions; drain.
Add the cabbage and cider to the onions and cook, tossing occasionally, until beginning to soften, about 4 minutes. Stir in the sauerkraut, mustard, and then the parsley.
Arrange one-third of the pierogies on the bottom of a deep 8- by 8-inch baking dish, top with a third of the cabbage mixture (about 1 1/2 cups), and 1/2 cup cheese; repeat twice. Bake until the cheese melts, 8 to 10 minutes.

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