Pierogi usually mean a pot of boiling water plus a separate skillet for browning. Skip the pot: steam them straight in a skillet of cabbage and kielbasa, covered, until tender, then uncover and let the liquid cook off so the bottoms crisp in the rendered fat. One pan, no draining.

Skillet Pierogi with Kielbasa and Cabbage

Scale

Method

Melt half the butter in a large skillet over medium heat. Add the kielbasa and cook, stirring occasionally, until browned at the edges. Transfer to a plate.
5 min
Add the remaining butter and the onion to the pan. Cook, stirring, until softened and starting to turn golden.
5 min
Add the cabbage, garlic, caraway seeds, salt and pepper. Cook, stirring occasionally, until the cabbage wilts and the edges begin to brown.
7 min
Nestle the frozen pierogi into the cabbage and pour in the water. Cover and steam until the pierogi are heated through and tender.
6 min
Return the kielbasa to the pan. Uncover and cook, turning the pierogi occasionally, until the liquid has cooked off and the pierogi bottoms crisp in the fat.
4 min
Remove from the heat, scatter with the dill or chives, and serve with sour cream on the side.

Substitutions

Kielbasa — Any fully cooked smoked sausage, such as andouille or smoked bratwurst, sliced the same way.
Green cabbage — Savoy cabbage or thinly sliced Brussels sprouts work the same way.
Frozen pierogi — Fresh or refrigerated pierogi work too — cut the steaming time to about 3 minutes since they're already thawed.
Caraway seeds — Leave them out, or use a pinch of celery seed instead.

Storing leftovers

Keeps 3 days in the fridge in an airtight container. Reheat in a skillet over medium heat with a splash of water, covered briefly to warm through, then uncovered to re-crisp the pierogi. The microwave works in a pinch but softens the crisp bottoms.

Questions

Do I need to boil the pierogi first?

No. Steaming them directly in the cabbage mixture cooks them through, and letting the liquid evaporate afterward crisps the bottoms in the rendered kielbasa fat.

Can I use fresh pierogi instead of frozen?

Yes. Cut the covered steaming time to about 3 minutes since fresh pierogi are already thawed and cook faster.

What if I can't find kielbasa?

Any fully cooked smoked sausage works. Andouille or smoked bratwurst are both fine, sliced the same way.

Can I make this vegetarian?

Swap in a plant-based smoked sausage and use vegetable broth in place of chicken broth; the method stays the same.