Kielbasa and Kapusta (Polish Braised Cabbage) Served with Ginger's GF Pierogi
This simple and delicious dinner is ready in a snap!
Pre-cooked kielbasa (ensure the kielbasa you buy is gluten-free)
4 strips of bacon, diced (be sure GF also)
3 sweet onions, sliced thinly
2 cloves garlic, minced
1/2 head of cabbage, sliced
2 TBSP butter (or DF butter)
1 TBSP brown sugar
Salt & pepper
Ginger's GF pierogi
Cooking oil, for pan
Sour cream (or Greek yogurt, which is my preference because I can tolerate it much better with lactose intolerance), if desired, for garnish
Place a large pot of water on medium heat and bring to boiling. This will be for pierogi.
In a sauté pan on medium heat, place diced bacon and cook until almost crisp. Keep drippings in pan. Add sliced onions and minced garlic. Cook until onions and garlic are translucent. Take 1/2 of this bacon/onion/garlic mix out and set aside (this will be used for pierogi).
Add sliced cabbage to ingredients in sauté pan. Add 1/2 cup of water and brown sugar, stir, and cover until cabbage is tender.
While cabbage is cooking, place Ginger's pierogi in the boiling water and cook until they float. Drain into a colander and rinse pierogi under cold water and leave in colander until next step.
When cabbage is done, add salt and pepper to taste. I find I usually use about 2 tsp of salt and I am very generous with black pepper. Once seasoned, place cabbage into a serving dish.
In the empty sauté pan over medium heat, add the 2 TBSP of butter and the bacon/onions/garlic mixture you set aside. Add pierogi to pan, making sure not to overcrowd (so you may need to do this several pierogi at a time). Cook pierogi on each side until lightly golden and place in a serving dish.
In the empty sauté pan over medium heat, add 1 tsp of cooking oil, and when hot, place kielbasa and turn as needed to brown as desired. This will only take a few minutes.
Plate the hot cabbage, pierogi, and kielbasa, and add sour cream garnish and serve.