Cabbage, Kielbasa And Pierogies - cooking recipe

Ingredients

12 frozen potato and onion pierogies (1 box)
8 tablespoons butter or 8 tablespoons margarine
1 large onion, coarsely chopped
1 head cabbage, at least 2 1/2 lbs, cored & coarsely chopped
salt and pepper
1 lb kielbasa, sliced 3/8 - 1/2 inch thick

Preparation

Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
Remove pierogies with a slotted spoon and drain well.
While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.