1. You can boil them, then brown them in a pan with butter and onions (lots of onions). I skip the boiling and just go right to browning them, but that's not traditional. Serve them with sour cream.If you want to serve them with other food, I suggest kielbasa and sauerkraut
2. Sautéed in butter with sweet onions and shredded cabbage, topped with chunked kielbasa steamed in the same pan. One pot glory.
3. This is one of my favorite lazy & tired weekday meals: pierogies, kielbasa & cabbage. The whole shebang takes about 1/2 hour, it's hearty and delicious, plus there are usually leftovers for the following day, when I'm likely to be lazy and uninspired again. I always have a couple of turkey kielbasas and several boxes of pierogies in the freezer for those hungry, lazy evenings. I'm writing this as more of a process than a recipe, since you get a whole meal out of it.
Lazy Weekday Dinner
First things first: pour yourself a glass of wine & put on some nice relaxing music. Next...
1) Thinly slice 2 or 3 yellow onions & put them in a large, heavy saute' pan over medium/low with about 2 tablespoons each of butter and olive oil and a pinch of salt & fresh ground black pepper. Objective: golden brown and fragrant. Stir occasionally & don't let them burn.
2) While onions are browning, put a medium stockpot of salted water on to boil for the pierogies.
3) Cut your kielbasa into 6 or 8 servings, throw into a pan with water to cover and set on a back burner over medium/low heat. You can also just throw it in the pan without cutting it. Even lazier! Or, if you prefer, grill it. Your call.
4) Coarsely chop a small head of green or savoy cabbage. Melt some butter (about 2 tablespoons) in another large heavy saute' pan & drop in the cabbage. Grab about 1/3 of the onions from the other pan, put them into this pan on top of the cabbage. Add a glug of white wine, a splash of chichen stock, salt & fresh ground pepper, and a sprinkling of dill - dried is fine but fresh is better. Cover tightly and turn the heat to medium. Stir occasionally.
5) Your pierogie water ought to be boiling by now - drop in a box or two of pierogies and let them boil until they puff up, about 5 minutes. Drain the pierogies and add them to the pan of onions, which ought to be gorgeously golden brown by now. Toss them with the onions and add a little more butter or oil if they need it. Let them brown a bit.
6) Your kielbasa ought to be done by now, and the cabbage should too. The cabbage will be tender and fragrant, and will not have stunk up the house!Serve it up: a couple of pieces of kielbasa, a serving of cabbage and a few pierogies with onions on your plate. A squirt of brown mustard for the kielbasa and a spoonful of sour cream for the pierogies...mmmm. Gourmet peasant food.