Pierogies with Turkey Kielbasa and Cabbage

This is a pretty fast, hearty dinner that can be made fairly healthy with turkey kielbasa.  You can make it even easier by using pre-shredded coleslaw mix instead of cabbage.


1 tablespoon vegetable oil

12 ounces smoked turkey kielbasa, cut into one-inch-thick slices

1 medium onion, coarsely chopped

½ a head of cabbage, shredded

1 box (1 pound) frozen pierogies

1/3 cup chopped fresh dill

¼ cup water or chicken broth

1 tsp. of celery salt (optional)

Salt and pepper, to taste

Reduced fat sour cream for serving


  • Cook pierogies according to package directions.
  • Meanwhile, heat oil over medium heat and sauté onions until just turning soft and golden, about 3 minutes.
  • Add kielbasa and brown.
  • Add cabbage to skillet and toss with onions and kielbasa.  Cook for 2-3 minutes.  Then add 1/4 cup water (or chicken broth) and season with salt and pepper.  Cook, stirring occasionally, until cabbage is just tender, about 5 minutes.
  • Add cooked pierogies to the pan with celery salt and dill.  Toss gently to combine.
  • Serve with a dollop of sour cream.

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