Sweet and Sour Cabbage with Kielbasa and Sweet Potato Pierogi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker Meals
Cuisine: Polish (or Eastern European)
Serves: 6
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped
  • 1 medium red cabbage, cored, very thinly sliced, and finely chopped.
  • 4-6 carrots, peeled and cut into 2-inch matchsticks
  • 1 large Granny Smith apple, peeled and grated
  • Sea salt and freshly ground black pepper
  • 1 teaspoon caraway seeds
  • ¼ cup apple cider vinegar (Bragg’s Organic Apple Cider Vinegar is great!)
  • 1 tablespoon cornstarch
  • ⅓ cup white wine
  • ¼ cup stock
  • 3 tablespoons brown sugar
  • 4 Tofurky Kielbasa (14-ounce package), sliced on the diagonal into 1” chunks
  • 2 14 oz. packages Rio Bertolini Pierogi, frozen
  • 4 tablespoons unsalted butter (divided use)
  • 2 cloves garlic, pressed
  • 2 tablespoons unbleached white flour
  • 1½ cups Imagine No-Chicken Broth, heated
  • ⅓ cup organic sour cream
  • 1 tablespoon dill
  • Sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in the Cuisinart Cook Central (or a large skillet) and sauté the onion for about 4–5 minutes. Add the red cabbage and carrots and cook for about 8 minutes. Add the grated apple, and stir in the vinegar to keep the apple from browning. Season with sea salt, freshly ground black pepper, and caraway seeds. (If you are using a skillet, transfer the contents of the skillet into your slow cooker now.)
  2. In a small bowl, whisk the cornstarch, wine, stock, and brown sugar. Season with a little more sea salt and pepper and pour it over the cabbage/carrot/apple mixture. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  3. About 30 minutes before you're ready to eat, put a large pot of water on to boil for the pierogi and start making your sauce. Put your slow cooker on "warm", adjust your seasonings, and stir in your kielbasa chunks. (Remember, because they are vegan, they really don't need to "cook"!)
  4. Melt 2 tablespoons unsalted butter in a medium saucepan. Saute the garlic for a minute or two over low heat. Don't let it burn! Add the flour to make a roux, stirring with a whisk until the flour is a light golden yellow. This will just take a minute or so. Whisk in the broth and cook over low heat stirring frequently until the sauce is smooth, thickened, and creamy. Cover and let sit until your pierogi are ready. Normally, I wait to stir in the sour cream, dill, and adjust seasonings until right before I am ready to serve so that the sauce doesn't separate.
  5. When the water in your large pot is at a rolling boil, add a tablespoon or two of salt, and stir in your frozen pierogi. Cook for 5-7 minutes until the pierogi float to the top.
  6. Drain them gently into a colander (remember they are stuffed with a delicious sweet potato and ricotta mixture, so you don't want to "break" them!).
  7. Melt the remaining 2 tablespoons of unsalted butter in a large skillet and get it fairly hot. Gently brown the pierogi on both sides and remove to individual serving dishes as they get done. You can finish your sauce now by adding the sour cream, dill, sea salt and pepper over low heat. Top the pierogi with your finished sour cream sauce, and serve with the Sweet and Sour Cabbage with Kielbasa.
  8. Adjust seasonings and serve with sweet potato pierogi.
Notes
© 2016 Nancy Olah
All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/sweet-and-sour-cabbage-with-kielbasa-and-sweet-potato-pierogi/