Cut and shred cabbage.
Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
Don't let it boil dry, but don't add too much water.
During the last 10 minutes of cooking time add the vinegar.
Just before serving add the butter and seasoning.
Place the corned beef brisket in a large pan and cover with water.
Boil for 3 hours or until tender when jabbed with a fork. (Keep adding water to keep pan from boiling dry.)
Save brine (or broth) and place in a large kettle.
In brine, cook cabbage, potatoes, carrots and onions until tender.
Slice beef and serve with vegetables.
Serves 4 to 6.
n a skillet.
add pierogies, in batches and saute until
ater to a boil. Add pierogies and boil for 5-7
Cut cabbage into quarters and place
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.
eat to medium-high; add cabbage, cider, 1/4 teaspoon salt
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
Serve with sour cream and chives.
0 minutes.
Place quartered cabbage in a pot, cover with
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Bring 1 cup water and Old Bay seasoning to a boil in a Dutch Oven.
Add cabbage, corn, kielbasa and 1/2 tablespoon butter to Dutch Oven when water is boiling.
Cover and cook 10 minutes, turning ingredients once or twice to avoid sticking. Cabbage and corn should be tender.
Meanwhile, defrost pierogies in the microwave (about 2 minutes).
Add pierogies and remaining 1 tablespoon butter; toss to mix.
Garnish with parsley.
Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
Add pierogies to casserole and stir. Cook an additional 5 minutes.
o a boil and drop pierogies in (I like to work
Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
Serve with a dollop of sour cream.
In large skillet, heat 1 T oil over medium heat.
Add pierogies; cook, turning once, until tender and lightly browned, 8-10 minutes.
Transfer to a plate.
To same skillet over medium-high heat, add kielbasa, onion and caraway seeds; cook, stirring, until lightly browned, 5 minutes.
Stir in coleslaw mix, apple, 1/4 t salt and 1/4 t black pepper.
Cook until tender, 3 minutes.
Add 1/2 cup water and pierogies; cook, stirring 1 minute.
Serve with coarse-grain mustard, if desired.
Quarter the cabbage, remove the core, and cut
ooker.
Prepare the cabbage leaves according to Recipe #305376. Remove the
Place frozen pierogies in the crockpot.
In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
Pour onion and butter over pierogies; add salt and pepper.
Cook, on high, for 3 hours.
A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.
5 minutes.
Stir in pierogies and 1/3 cup water
o a boil for the pierogies.
Meanwhile, place a large