Smoky, savory Polish kielbasa seared with sweet caramelized onions and bell peppers. A quick, hearty one-pan meal perfect for a weeknight dinner, ready in under 30 minutes. Serve it on a hoagie roll or with potatoes.
Prep10 min
Cook20 min
Servings4
Serving size: 1 serving
490cal
19gprotein
17gcarbs
38g
Ingredients
1 lb polish kielbasa (fully cooked and smoked)
2 tbsp olive oil
2 large yellow onion (thinly sliced)
1 large red bell pepper (thinly sliced)
1 large green bell pepper (thinly sliced)
3 clove garlic (minced)
0.5 tsp caraway seeds (optional, for authentic flavor)
0.5 cup beer (a lager or pilsner works well; can substitute with chicken broth)
A comforting, budget-friendly dish featuring sautéed cabbage, sweet onions, and tender egg noodles, all tossed with crispy bacon and rich butter. This classic from Eastern Europe, popular in the American Midwest, is a simple, hearty meal ready in under 30 minutes.
Tender, half-moon shaped dumplings filled with a creamy mix of mashed potatoes and sharp cheddar cheese. Boiled then pan-fried until golden and served with caramelized onions and sour cream, they are the ultimate Polish comfort food.
About Polish Sausage and Onions, Haluski and Potato and Cheese Pierogies
Soul-satisfying Polish sausage with savory haluski & creamy pierogies. A hearty, comforting dinner!
This midwest dish is perfect for dinner. With 1476.8700000000001 calories and 46.379999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp salt (adjust to taste, as kielbasa is salty)
0.5 tsp black pepper (freshly ground)
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Prepare the ingredients. Slice the kielbasa into 1/2-inch thick rounds. Thinly slice the onions and bell peppers. Mince the garlic.
2
Sear the sausage. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the kielbasa slices in a single layer and cook for 3-4 minutes per side, until well-browned and slightly crispy. This browning (fond) adds significant flavor. Remove the sausage with a slotted spoon and set aside on a plate.
3
Sauté the vegetables. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions and cook, stirring occasionally, for 6-8 minutes until they soften and start to caramelize. Add the sliced bell peppers and continue to cook for another 5-7 minutes until tender-crisp.
4
Deglaze and combine. Stir in the minced garlic and optional caraway seeds, cooking for 1 minute until fragrant. Pour in the beer (or broth) to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits from the bottom. Bring to a simmer.
5
Finish the dish. Stir in the Dijon mustard, salt, and pepper. Return the seared sausage to the skillet. Reduce the heat to medium-low, cover, and let it simmer for 5 minutes to allow the flavors to meld together and the sauce to thicken slightly.
6
Garnish and serve. Remove from heat, stir in the fresh parsley, and serve immediately. This dish is excellent with mashed potatoes, pierogi, egg noodles, or stuffed into a crusty roll.
535cal
15gprotein
37gcarbs
36gfat
Ingredients
12 cups Water (for boiling noodles)
1 tbsp Salt (for boiling noodle water)
340 g Wide Egg Noodles (about 12 ounces)
227 g Bacon (about 8 ounces, cut into 1-inch pieces)
4 tbsp Unsalted Butter
300 g Yellow Onion (1 large, chopped)
900 g Green Cabbage (1 medium head, cored and roughly chopped)
0.5 tsp Black Pepper (freshly ground, or to taste)
Instructions
1
Cook the Noodles
Bring a large pot of salted water to a rolling boil.
Add the egg noodles and cook according to package directions until al dente, typically 7-9 minutes.
Before draining, reserve about 1 cup of the starchy pasta water. Drain the noodles well and set aside.
2
Render the Bacon
While the noodles are cooking, place the chopped bacon in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes.
Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the skillet. Discard any excess.
3
Sauté the Vegetables
Add the butter to the bacon fat in the skillet and allow it to melt over medium heat.
Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Add the chopped cabbage, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook, stirring frequently, until the cabbage has wilted and is tender-crisp, about 8-10 minutes. The cabbage will reduce in volume significantly.
4
Combine and Serve
Add the cooked egg noodles and the crispy bacon back into the skillet with the cabbage mixture.
Toss everything together until well combined and heated through, about 2 minutes.
If the dish seems dry, add a splash of the reserved pasta water (a few tablespoons at a time) to create a light, glossy sauce that coats the noodles.
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately.
1 lb russet potatoes (peeled and cut into 1-inch cubes)
8 cup water (for boiling potatoes)
1 cup sharp cheddar cheese (shredded)
6 tbsp unsalted butter (divided)
0.5 tsp black pepper (freshly ground)
1 large yellow onion (thinly sliced)
Instructions
1
Prepare the Potato-Cheese Filling
Place the cubed potatoes in a medium pot. Add 8 cups of water and 2 tsp of salt. Bring to a boil.
Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to steam dry.
Mash the potatoes until completely smooth. Melt 2 tbsp of the butter and add it to the potatoes along with the shredded cheddar cheese, 1/2 tsp salt, and black pepper.
Stir until the cheese is melted and the mixture is well combined. Spread the filling on a plate or baking sheet and let it cool completely in the refrigerator, about 30 minutes.
2
Make the Pierogi Dough
In a large bowl, whisk together the all-purpose flour and 1 tsp of salt.
In a separate bowl, whisk the egg and 1/2 cup of sour cream until smooth.
Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 5-8 minutes, until it becomes smooth and elastic. If the dough is too dry, add lukewarm water, 1 tbsp at a time.
Shape the dough into a ball, cover it with plastic wrap or an inverted bowl, and let it rest for at least 30 minutes at room temperature.
3
Assemble the Pierogies
Divide the rested dough in half, keeping one half covered while you work with the other.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Use a 3-inch round cookie cutter or the rim of a glass to cut out circles.
Place about 1 tablespoon of the cooled potato filling in the center of each dough circle. Do not overfill.
Fold the dough over the filling to create a half-moon shape. Firmly pinch the edges together to create a tight seal. You can crimp the edges with a fork for extra security.
Place the assembled pierogies on a lightly floured baking sheet, making sure they don't touch. Repeat with the remaining dough and filling.
4
Boil the Pierogies
Bring a large pot of water (about 12 cups) with 1 tbsp of salt to a rolling boil.
Working in batches of 8-10, carefully drop the pierogies into the boiling water.
Stir gently once to prevent them from sticking to the bottom.
Boil for 3-5 minutes. They are cooked once they float to the surface for about 1 minute.
Remove the cooked pierogies with a slotted spoon and place them on a lightly oiled plate to prevent sticking.
5
Pan-Fry and Serve
In a large skillet, melt the remaining 4 tbsp of butter over medium heat.
Add the sliced onion and cook, stirring occasionally, for 10-15 minutes until soft, sweet, and caramelized.
Add the boiled pierogies to the skillet with the onions. Pan-fry for 2-3 minutes per side, until they are golden brown and slightly crispy.
Serve immediately, topped with the caramelized onions and a dollop of sour cream.
