Community recipe
Crispy Pierogi Skillet with Sausage, Cabbage & Mustard-Dill Cream
Golden, crisp-edged potato-and-cheese pierogi meet browned smoked sausage and tender cabbage in a tangy mustard-dill finish. A spoonful of cool sour cream makes this cozy skillet supper feel special without adding fuss. Use frozen pierogi straight from the freezer; no special equipment or hard-to-find ingredients required.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 12 oz smoked kielbasa sausages, cut into ¼-inch coins
- 2 tbsp unsalted butter
- 16 oz frozen potato-and-cheese pierogi
- 1 yellow onion, diced
- 0.5 green cabbage, cored and thinly sliced
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 0.5 cup low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 0.33 cup sour cream
- 1 tbsp dijon mustard
- 1 tbsp fresh dill, chopped
Make it
Instructions
- 01
Set up and brown the sausage
Set a large nonstick or well-seasoned skillet, tongs, a cutting board, and a sharp knife near the stove. 1 tbsp olive oil Heat the oil in the skillet over medium-high heat, then add 12 oz smoked kielbasa, cut into ¼-inch coins. Cook for 4–5 minutes, turning once, until both sides are browned and the sausage is hot throughout. Transfer it to a plate, leaving the flavorful fat in the pan. | Why: Browning builds a savory base, and setting the sausage aside keeps it from overcooking.
- 02
Crisp the pierogi
Reduce the heat to medium. Melt 2 tbsp unsalted butter in the same skillet. Arrange 16 oz frozen potato-and-cheese pierogi in a single layer and cook according to the package directions, usually 8–10 minutes total, turning every 2–3 minutes. If the pan looks dry or the pierogi begin to stick, add 1 tablespoon water and cover for 1 minute to steam them through, then uncover and let the surfaces crisp again. Transfer the pierogi to the sausage plate; they should be piping hot inside and golden in spots outside. | Why: A little butter and patient turning give the pierogi crisp edges while warming the centers.
- 03
Soften the cabbage and season the skillet
While the pierogi cook, peel and dice 1 medium yellow onion. Rinse and dry ½ small green cabbage, remove its core, and slice it into thin ribbons. Add the onion and cabbage to the skillet and cook over medium heat for 5–6 minutes, stirring often, until the onion is translucent and the cabbage has softened with a few browned edges. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Pour in ½ cup low-sodium chicken broth and 1 tbsp apple cider vinegar, scraping up the browned bits; simmer for 2 minutes, until most of the liquid is absorbed and the cabbage is tender but not limp. | Why: Briefly braising the cabbage in broth softens it, while vinegar brightens the rich skillet.
- 04
Finish with mustard-dill cream and serve
Turn the heat to low. Stir together ⅓ cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp chopped fresh dill in a small bowl. Fold the sauce into the cabbage, then return the browned sausage and crisp pierogi to the skillet and gently toss until warmed through, about 2 minutes; do not let the sauce boil. Taste and adjust the seasoning if desired, then take the skillet off the heat and serve promptly while the pierogi are crisp and the sauce is creamy. | Why: Finishing gently protects the sour cream from curdling and lets the tangy herbs coat every bite.
