Kielbasa and Pierogi Bowls are packed with the savory flavors of Polish comfort foods like Polska sausage, buttery sautéed cabbage, and cheese pierogis. You can easily customize them, and this crowd-pleasing family-friendly meal comes together in just 30 minutes!
Are you familiar with Dyngus Day?
The Polish holiday known as Śmigus-dyngus was originally a Roman Catholic celebration held on the day after Easter Sunday to commemorate the end of Lent. It’s widely celebrated in Poland, and is also popular in Polish communities across America.
It’s huge in my hometown of Buffalo, New York! Did you know that Buffalo is known as the Dyngus Day Capital of the World?!
The celebration involves live music (including polka bands, Polish folk music, and polka dancing), pussy willow festivals (which is a flirting ritual in which men and women “tap” each other with pussy willows), a parade, and of course good food!
Just like any celebration, cuisine is a big part of Dyngus Day. The menu is Polish, so if your mind went to vodka and pierogis, you’re pretty much right on the money.
I wanted to make a fun meal to celebrate even though I live on the other side of the country now. This delicious kielbasa and pierogi bowl is perfect!
With kielbasa, sautéed cabbage, and pan-fried frozen pierogies, this Polish bowl is a full meal in itself, and it’s easy to make too. Top it with sour cream, sauerkraut, and/or fresh dill and chives for a pop of flavor and color.
Why You’ll Love This Recipe
- This recipe for kielbasa and pierogi bowls makes two servings, but it’s easy to scale up if you’re feeding the whole family.
- This full-meal-in-a-bowl is in large part cabbage, so you’re getting a hefty dose of veggies in.
- It’s budget-friendly, weeknight-friendly, and freezer-friendly!
Ingredients in the Best Easy Pierogies and Kielbasa Bowls Recipe
Pierogis:
- Butter and oil – to pan-fry the frozen pierogis; using a combination of butter and oil adds flavor and helps them turn a nice golden color
- Water – this helps make sure the inside of our pierogis cook while the outside turns golden; all the water will evaporate off as the pierogis cook
- Frozen cheese pierogis – or you can use pierogis with any filling you like
- Salt – to season the cheesy dumplings
Kielbasa:
- Oil – you can use vegetable oil, canola oil, avocado oil, or light olive oil; don’t be tempted to add more because the kielbasa will render its fat as it browns
- Turkey or beef kielbasa – go with whatever your favorite kielbasa is (I used Teton Waters Ranch No Sugar Uncured Grass Fed Beef Polska Kielbasa, which you can find at Whole Foods and on Amazon)
Sautéed Cabbage:
- Butter – we cook the onion in butter for richness
- Onion – adds savory depth of flavor
- Oil – you only need a little bit here
- Cabbage – regular green leaf cabbage works well here
- Lemon juice – a little bit of fresh lemon juice adds acidity and brightens this dish
- Better Than Bouillon Chicken – you can find Better Than Bouillon Chicken on Amazon, and I highly recommend it because it lends incredible depth of flavor; however, you can substitute with salt instead
- Black pepper – adds a hint of peppery heat
Topping Ideas for Perogies:
- Sauerkraut – sauerkraut adds a pleasant tangy flavor and of course comes with a whole host of nutritional benefits
- Sour cream – for creamy texture and rich flavor
- Fresh herbs – dill and chives are my favorites here; they add a pop of bright verdant color and fresh flavor
How to Make Pierogies and Kielbasa
Step 1: Pan-Fry the Frozen Pierogis:
For the pierogis, heat a large nonstick skillet over medium heat. Add the butter and oil, and once hot add the water, pierogis, and salt. Cook (uncovered) until the water is evaporated, and the pierogis are golden on both sides, about 7 to 9 minutes per side.
Step 2: Brown the Kielbasa:
Meanwhile, start the kielbasa. Add 1 teaspoon oil to a large skillet over medium-high heat. Once hot, add the sliced sausage and spread it out in an even layer. Cook until browned, about 3 to 4 minutes. Use a slotted spoon to transfer the browned kielbasa to a plate, cover it with foil to keep it warm, and set it aside for now.
Step 3: Sauté the Cabbage:
Working with the same skillet that you cooked the kielbasa in, turn the heat down to medium and add the butter for the sautéed cabbage. Once melted, add the onion and cook for 3 minutes, stirring occasionally.
Add the oil, and then stir in the cabbage, lemon juice, Better Than Bouillon Chicken, and black pepper. Cook (uncovered) until the cabbage is softened but not browned, about 6 to 9 minutes, stirring occasionally.
Tips for Making a Fabulous Pierogies and Kielbasa Bowl
- Customize pierogies and sausage with your favorites! You can use pierogis with any type of filling you like. Also, if turkey or beef kielbasa isn’t your thing, use your favorite kind of sausage. And instead of cabbage, go with whatever vegetable you like; steamed green beans, pan-fried bell peppers, sautéed broccoli, roasted cauliflower, air fried asparagus, it’s all good. Feel free to play around with the toppings too!
- There’s no need to thaw the pierogis before cooking.
- Don’t skip the fresh herbs, they really brighten the flavor. You don’t necessarily need both dill and chives (I just love them both!), you can use whichever one is your favorite.
Kielbasa and Pierogi FAQs
Do You Have to Boil Pierogies Before Frying Them?
Yes and no.
In this recipe for pierogies and sausage, we don’t separately boil the pierogis before pan-frying. However, we add quite a bit of water (as well as butter and oil) to the pan when we cook the perogies.
The water boils, and effectively cooks the dough and heats the middle of the filling inside the pasta. Be sure to cook them uncovered! As the water boils off, the outside of the pierogis brown and get a touch crispy.
Soft inside with a slight crunch outside is pierogi perfection!
How Do You Cook Frozen Pierogis in a Frying Pan?
I love how easy pierogies are to make. You don’t even have to thaw frozen pierogies before cooking!
Here is how to pan-fry pierogis when they’re still frozen:
- Heat a large nonstick skillet over medium heat. Add the butter and oil.
- Once hot add the water, pierogis, and salt.
- Cook (uncovered) until the water is evaporated, and the pierogis are golden on both sides, about 7 to 9 minutes per side.
What Do You Put on Top of Perogies?
There are so many delicious traditional toppings! Here are a few ways pierogis are commonly served:
- Simply seasoned with butter, salt, and pepper
- Topped with decadent sour cream (or you can use unflavored Greek yogurt instead)
- With crumbled bacon on top for crunchy bursts of salty flavor
- Topped with sautéed onion or robust caramelized onion
- With a sprinkling of fresh herbs for bright color and flavor, such as dill or chives
- With a spoonful of sauerkraut on the side
What to Eat with Perogies
If you want a few ideas for what to serve along with pierogis, there are a lot of options:
- Kielbasa, pork chops, ham, or another type of sausage (I opt for beef or turkey kielbasa) are perfect with pierogi!
- Sautéed cabbage, kale, or Brussels sprouts
- Steamed vegetables, like broccoli or cauliflower
- Creamed cabbage
- Creamy poppy seed kale slaw
- Warm kale salad with roasted potatoes and warm bacon dressing
- Crispy Brussels sprouts with bacon and balsamic
- Creamy Brussels sprouts salad
More Polish Recipes to Try
- Paczki (Polish Donuts) – soft and chewy, these are hands-down the best donuts I’ve ever had!
- Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) – trust me on this one, and try this mind-blowing soup
- Kluski z Serem (Polish Pasta with Cottage Cheese Recipe) – essentially the Polish equivalent of mac and cheese (and dare I say, every bit as delicious)
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xoxo, Faith
Pierogies and Kielbasa Bowls
Ingredients
Pierogis:
- 1/2 tablespoon butter
- 1/2 tablespoon oil
- 3/4 cup water
- 8 frozen cheese pierogis or any kind of pierogis you like (no need to thaw them)
- 1/8 teaspoon salt
Kielbasa:
- 1 teaspoon oil
- 8 ounces beef kielbasa or turkey kielbasa, sliced or cut into chunks
Sautéed Cabbage:
- 1 teaspoon butter
- 1 small-medium yellow onion thinly sliced
- 1 teaspoon oil
- 3 cups thinly sliced cabbage
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Better Than Bouillon Chicken or 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
Optional Topping Ideas:
- 4 tablespoons sauerkraut
- 2 tablespoons sour cream
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh minced chives
Instructions
- For the pierogis, heat a large nonstick skillet over medium heat. Add the butter and oil, and once hot add the water, pierogis, and salt. Cook (uncovered) until the water is evaporated, and the pierogis are golden on both sides, about 7 to 9 minutes per side.
- Meanwhile, start the kielbasa. Add 1 teaspoon oil to a large skillet over medium-high heat. Once hot, add the sliced sausage and spread it out in an even layer. Cook until browned, about 3 to 4 minutes. Use a slotted spoon to transfer the browned kielbasa to a plate, cover it with foil to keep it warm, and set it aside for now.
- Working with the same skillet that you cooked the kielbasa in, turn the heat down to medium and add the butter for the sautéed cabbage. Once melted, add the onion and cook for 3 minutes, stirring occasionally. Add the oil, and then stir in the cabbage, lemon juice, Better Than Bouillon Chicken, and black pepper. Cook (uncovered) until the cabbage is softened but not browned, about 6 to 9 minutes, stirring occasionally.
- To serve, divide the cabbage, kielbasa, and pierogis between 2 large shallow bowls and add any toppings you like.
Faith’s Tips
- Nutritional Information: The nutrition information for this recipe was calculated without the optional topping ideas.
- Customize This Meal: You can use pierogis with any type of filling you like. Also, if turkey or beef kielbasa isn’t your thing, use your favorite kind of sausage. And instead of cabbage, go with whatever vegetable you like; steamed green beans, pan-fried bell peppers, sautéed broccoli, roasted cauliflower, air fried asparagus, it’s all good. Feel free to play around with the toppings too!
- Do I Have to Thaw Frozen Pierogies Before Cooking Them? Nope! With this method, you can cook the pierogis from frozen.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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