Tuesday, November 18, 2014

Pierogi and Kielbasa Bake

I've been using Hillshire Farms turkey kielbasa for many years and find the taste and texture to be far better than other brands that I've tried. While I enjoy regular kielbasa on occasion, it is too high in fat to be eaten on a regular basis. I generally steam it and serve it with sweet and sour red cabbage and pierogies, but this one dish bake sounded like it would be more flavorful, so I tweaked it to lower the fat and calories. It went together very quickly and offered generous servings plus leftovers.

Serves 6
2 tsp olive oil
13 oz Hillshire Farms turkey kielbasa, thinly sliced
1 medium onion, thinly sliced
2 packages Mrs. T's mini pierogies (any flavor)
12 oz red cabbage (about 1/4 small cabbage), cored and thinly sliced
1/2 cup hard or regular apple cider
1 cup drained sauerkraut
2 tbs whole grain mustard
6 oz extra sharp, reduced fat cheddar (I prefer Sargento's)

Heat oven to 450 degrees. Bring a large pot of water to a boil.

Heat the oil in a large skillet over medium high heat. Add the kielbasa and brown on one side (3-5 minutes). Stir in the onion and cook, covered, stirring occasionally, until tender (6-7 minutes).

While the onions are cooking, cook the mini pierogi according to package instructions; drain.

Add the cabbage and cider to the onions and kielbasa and cook uncovered, tossing occasionally until beginning to soften, about 4 minutes. Stir in the sauerkraut and mustard.

Spray an 8X8 inch baking dish with nonstick spray. Arrange one-third of the pierogi on the bottom of the dish and top with a third of the cabbage mixture and top with a third of the cheese. Repeat twice.

Bake until the cheese melts, about 8 - 10 minutes.

(WW - 12 PP per serving)
What a wonderful one-dish meal to serve on a chilly night! The sweet and sour flavors melded well with the pierogi and the sauteed kielbasa slices with the melted cheese between each layer gave a variety of textures and tastes. The only thing missing was an iced cold beer. I'll have to remember that next time. This dish comes together very quickly and can be held for a while before cooking.

1 comment:

  1. I love this--I am part Ukrainian so we often ate kielbasa and pierogi at home growing up. I often cook them together but never mixed in red cabbage--will try this next time!


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