Cabbage, Polish Sausage & Pierogies - cooking recipe

Ingredients

1 head savoy cabbage
14 -16 ounces Polish sausage
10 -15 pierogies
1 medium onion (chopped)
1 cup mushroom (sliced)
1/2 cup butter
1 tablespoon garlic
1 (14 1/2 ounce) can chopped tomatoes
2 tablespoons season salt
3 tablespoons Worcestershire sauce
3 tablespoons balsamic vinegar
1 (12 ounce) can beer

Preparation

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