Ingredients
2tbspbutter
2sweet onionscut into rings
1cabbage headshredded
12ozmedium egg noodles
1ozkielbasa sausagecubed
12ozrozen mini pierogis
salt and cracked black pepperto taste
Preparation
Melt the butter in a large, nonstick skillet over medium heat.
Stir in the onion, and cook for 10 minutes, until very tender.
Add in enough cabbage to fit in the pan, then cook for 15 minutes until tender.
Stir in the remaining cabbage as the mixture cooks down.
Fill a large pot with lightly salted water, then bring to a rolling boil over high heat.
Stir in the egg noodles, and return to a boil.
Cook the pasta uncovered for 5 minutes, stirring occasionally until the pasta has cooked through, but is still firm to the bite.
Drain well in a colander set in the sink.
Stir the kielbasa into the cabbage mixture, then cook a few minutes to warm.
Fold in the egg noodles, then gently fold in the pierogi.
Cover, and cook for 10 minutes, until the pierogis are hot in the center.
Season to taste with salt and pepper, serve, and enjoy!
