Cabbage and pierogi skillet

Did you miss me my little chickadees? I figured you were probably a bit too busy on Wednesday for our regularly scheduled post :), But now, it’s Festivus for the rest of us! Uh, huh, I said Festivus. Since we’ve moved away from a good portion of our families and friends, Festivus will be taking place weekend after weekend. A nice drawn out celebration with a chance to visit and celebrate without all the presh of the holidays. Throw in a certain someone’s (that’s me!) birthday, and you have the makings for a rad month of weekends!

When I wrote this yesterday, the sun was shining, the temperature well above zero (gasp!), I spied some deer frolicking (or just trying to manage the snow) in the creek area, the house is clean, and this gal is ready to show off her heart’s home to everyone. It promises to be one fantastic weekend. If this is a harbinger of 2014, Bring. It. On!

And let’s bring this dinner on too! Sometimes the simplest ingredients make magic. Not especially low-fat or healthy magic, but magic nonetheless. This is not the kind of meal you make after resolving to lose weight for New Year’s, but is the kind that will warm you up after a long afternoon of slogging away in the snow and cold. There’s nothing fancy here, just good old fashioned comfort food.


Cabbage and pierogi skillet

Cabbage and pierogi skillet

2 Tablespoons butter
½ cup chopped onion
1 cup chopped carrot
2 cloves garlic, chopped
½ head small cabbage, chopped (use the rest for coleslaw, yum!)
1 teaspoon basil
Pepper to taste
Four of your favorite chicken or pork sausages, sliced into bitesized rounds (we used Gilbert’s beef and blue cheese)
Your favorite pierogies, cooked and drained

In a very large skillet over medium heat, saute onions and carrots in butter until slightly softened, no more than five minutes. Add garlic, cabbage, basil and pepper, and saute ten minutes. Add sausage and pierogies and cook until heated through.


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