What's for Dinner Tonight? - Pierogie and Kielbasa Bake

Sometimes it's taking things you would never think of putting together that make a great dish. When I saw this in the pages of Woman's Day magazine I was intrigued. I love pierogies, kielbasa and sauerkraut so figured it was certainly worth trying. It turned out to be a nice blend of flavors, and it's a recipe that will make it into my collection.

Pierogi and Kielbasa Bake

1 Tablespoon olive oil

7 ounces kielbasa, thinly sliced

1 medium onion, thinly sliced

2 - 16 ounce packages frozen potato and onion pierogies (used Mrs. T's)

1/4 small red cabbage (about 12 ounces), cored and thinly sliced

1/2 cup hard or regular apple cider

1/2 cup prepared sauerkraut, drained

2 Tablespoons whole-grain mustard

1 cup fresh parsley, roughly chopped

6 ounces extra-sharp Cheddar cheese, grated (about 1-1/2 cups)

1. Heat oven to 450 degrees F. Bring a large pot of water to a boil.

2. Heat the oil in a large skillet over medium heat. Add the kielbasa and cook until browned on one side, about 3 minutes. Stir in the onion and cook, covered, stirring occasionally, until tender, 6 to 7 minutes.

3. While the onion is cooking, boil the pierogies according to package directions; drain.

4. Add the cabbage and cider to the onions and kielbasa, cook, tossing occasionally, until beginning to soften, about 4 minutes. Stir in the sauerkraut, mustard, and then the parsley.

5. Arrange one-third of the pierogis on the bottom of a deep 8 x 8 inch baking dish, top with a third of the cabbage mixture (about 1-1/2 cups) and 1/2 cup cheese; repeat twice. Bake until cheese melts, 8 to 10 minutes.