Kielbasa, Cabbage & Pierogi Casserole

After you’ve scooped out the insides for your stuffed mini cabbages, don’t throw those scraps away- save them to turn into this fabulous eastern European-inspired casserole! My father was born in Poland, so it’s in my blood to love pierogies. I love making them, cooking them, eating them … I dream of someday opening a pierogi restaurant called Babushka …

Anyway, I digress. This casserole is a cinch to throw together and is a fulfilling blend of creaminess, buttery-ness and saltiness.

Kielbasa, Cabbage & Pierogi Casserole





  1. Preheat oven to 375.
  2. Finely chop kielbasa and cook in a skillet until browned (if your kielbasa is fully cooked, just warm it in the skillet).
  3. Chop onion and add to kielbasa and drippings in skillet. Cook until just softened.

    Kielbasa & Onions

    Kielbasa & Onions

  4. Place six pierogies in bottom of casserole dish.
  5. Spoon kielbasa and onions, with drippings, evenly over pierogies.
  6. Sprinkle half the cabbage over the meat and onion mixture.
  7. Top cabbage with another 6 pierogies.
  8. Sprinkle remaining cabbage evenly over second layer of pierogies. Dot with butter and season with salt and pepper.

    Cabbage & Butter

    Cabbage & Butter

  9. Add final 6 pierogies on top of cabbage and butter.

    Last 6 pierogies

    Last 6 pierogies

  10. Top casserole with grated swiss cheese.
  11. Bake for 30-40 minutes, or until cabbage is tender and cheese is bubbly.
Pierogi Casserole

Pierogi Casserole

Pierogi Casserole

A satisfying blend of flavors and textures!


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