Kielbasa and Pierogi with Braised Cabbage and Sour Cream

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Pan-Seared Kielbasa and Potato Pierogis

1. Slice the 1½ pounds kielbasa into ½-inch coins on the bias and set aside. 4 min
2. Thinly slice the yellow onion and set aside. 3 min
3. Heat 1 tablespoon neutral oil in a large skillet over medium-high until shimmering. 2 min
4. Timing-sensitive step. Add the kielbasa coins in a single layer and sear 2–3 minutes per side until deeply browned, then transfer to a plate. 6 min
5. Reduce heat to medium, add 1½ tablespoons butter to the same skillet, and cook the sliced onion with ¼ teaspoon kosher salt, stirring occasionally, for 8 minutes until softened and golden. 8 min
6. Timing-sensitive step. Push the onion to the side of the skillet, add the remaining 1½ tablespoons butter, and add the 24 thawed pierogis in a single layer (work in batches if needed); cook 3 minutes per side until golden and crisp. 7 min
7. Return the seared kielbasa to the skillet, toss everything together, and season with the remaining ¼ teaspoon kosher salt and ¼ teaspoon black pepper. 2 min
8. Transfer the kielbasa, pierogis, and onions to a serving platter.

Braised Cabbage with Caraway and Apple Cider Vinegarside

1. Core and thinly slice the green cabbage to yield about 8 cups, thinly slice the ½ yellow onion, and mince the 2 garlic cloves. 8 min
2. Melt 2 tablespoons butter in a large heavy-bottomed pot or Dutch oven over medium heat. 2 min
3. Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. 5 min
4. Timing-sensitive step. Add the minced garlic and ¾ teaspoon caraway seeds and cook, stirring, for 1 minute until fragrant.
5. Add the sliced cabbage, ½ cup chicken broth, 2 tablespoons apple cider vinegar, 1 teaspoon sugar, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; stir to combine. 2 min
6. Cover and braise over medium-low heat for 20 minutes, stirring once halfway through, until the cabbage is tender and most of the liquid has absorbed. 20 min
7. Uncover, taste, and adjust seasoning with a pinch more salt or a splash of vinegar if desired, then transfer to a serving bowl. 2 min

Sour Creamtopping

1. Thinly slice 2 tablespoons fresh chives (optional). 2 min
2. Spoon 1 cup full-fat sour cream into a small serving bowl and scatter the chives over the top if using.