Polish Pierogi and Sauerkraut Skillet
This dinner was a fun find. I do love a quick and easy international dinner. Especially if it only needs on pan and uses easy ingredients. Homemade pierogi are far superior but for this dinner I used a box of frozen ones and they do in a pinch.
1 onion, chopped
2 Tbsp. butter
12 pierogis, homemade or frozen
1 can sauerkraut, drained and rinsed
1 lb. kielbasa, sliced
Sour cream, vinegar, dill, green onions
Add the butter to the pan over medium high heat. Add the pierogis and cook until browned on both sides. Remove from the pan and set aside.
Add the onion to the pan and cook, stirring, until translucent. Add the Kielbasa to the pan and cook, still stirring, for another 5 minutes. Add the sauerkraut and cook, still, still, stirring, for 10-15 minutes. Add more butter or a splash of oil if the pan goes dry.
Add the pierogis back to the pan and cook and additional 5 minutes. Serve with sour cream, vinegar, fresh dill, and sliced green onions.