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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut cabbage into quarters and place into a decent sized pot. | 2. Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat. | 3. While cabbage is cooking, slice sausage into about 1/8” thick slices. | 4. Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent. | 5. After sausage mixture is cooked, add mixture to cabbage and continue to cook. | 6. In a pot, boil pierogies for 5-10 minutes, until they float. | 7. Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned. | 8. Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes. | 9. Notes: | 10. - Any type of cabbage can be used but I prefer to use savoy cabbage. | 11. - Store bought pierogies are alright to use, but nothing beats homemade pierogies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1			18.9	4.27	1.4	0.07
polish sausage	14 -16	ounces		0.0	0.0	0.0	0.0
pierogies	10 -15			0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
mushroom	1	cup	sliced	-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
season salt	2	tablespoons		0.0	0.0	0.0	0.0
worcestershire sauce	3	tablespoons		39.78	9.9246	0.0	0.0
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
beer	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.