A delightful one-pan dish combining pierogies, sausage, and vegetables for a hearty and satisfying meal.
Chop the onion and cabbage into thin slices.
Use a sharp knife for even slices, which ensures uniform cooking.
Heat the butter in a skillet over medium heat and sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the cabbage to the skillet, cover, and cook until softened, about 10 minutes.
Stir occasionally to ensure even cooking.
Slice the sausage into thin rounds and add to the skillet. Cook until heated through, about 5 minutes.
Ensure the sausage is evenly distributed for consistent flavor.
Meanwhile, cook the pierogies according to the package instructions, then drain.
Avoid overcooking the pierogies to maintain their texture.
Add the cooked pierogies to the skillet and gently stir to combine. Cook for an additional 5 minutes.
Be gentle when stirring to avoid breaking the pierogies.
Season with pepper to taste and serve warm.
Serve with a dollop of sour cream for added richness.
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