Cabbage, Polish Sausage & Pierogies

• 1 head savoy cabbage
• 14 -16 ounces Polish sausage
• 10 -15 pierogies
• 1 medium onion (chopped)
• 1 cup mushroom (sliced)
• 1/2 cup butter
• 1 tablespoon garlic
• 1 (14 1/2 ounce) can chopped tomatoes
• 2 tablespoons season salt
• 3 tablespoons Worcestershire sauce
• 3 tablespoons balsamic vinegar
• 1 (12 ounce) can beer

1. Cut cabbage into quarters and place into a decent sized pot.
2. Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
3. While cabbage is cooking, slice sausage into about 1/8" thick slices.
4. Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
5. After sausage mixture is cooked, add mixture to cabbage and continue to cook.
6. In a pot, boil pierogies for 5-10 minutes, until they float.
7. Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
8. Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
9. Notes:
10. - Any type of cabbage can be used but I prefer to use savoy cabbage.
11. - Store bought pierogies are alright to use, but nothing beats homemade pierogies.

cabbage, sausage, pierogies, onion, mushroom, butter, garlic, tomatoes, season salt, worcestershire sauce, balsamic vinegar, beer

Taken from www.food.com/recipe/cabbage-polish-sausage-pierogies-436845 (may not work)