For today’s challenge subject, I thought I’d post a picture of one of my favorite go-to dinners. New England Pierogie Dinner. This meal is quick, economical and super easy to make!
I ended up posting this recipe to food.com for safe keeping when I found my handwritten note with “TRY” written across the scrawled recipe. I think it was originally taken from a magazine and I wish I could give credit to the original writer. If I find out it’s origin, I will certainly come back and let everyone know.
On to the recipe. One pot and ten minutes of cooking time. Could you ask for anything easier? I think not.
Here’s what you’ll need:
- 1 teaspoon Old Bay Seasoning
- ½ head green cabbage, quartered
- 2 ears corn, each cut in thirds
- 8 ounces low-fat kielbasa, sliced
- 1 ½ tablespoons butter, divided
- 1 (12 ounce) box frozen potato pierogies (mini potato and cheddar)
- fresh parsley, chopped as garnish
Here’s how you make it:
1. Bring 1 cup water and Old Bay seasoning to a boil in a Dutch Oven.
2. Add cabbage, corn, kielbasa and 1/2 tablespoon butter to Dutch Oven when water is boiling.
3. Cover and cook 10 minutes, turning ingredients once or twice to avoid sticking. Cabbage and corn should be tender.
4. Meanwhile, defrost pierogies in the microwave (about 2 minutes).
5. Add pierogies and remaining 1 tablespoon butter; toss to mix.
6. Garnish with parsley.
Did I lie? Pretty much the easiest thing you’ll ever make. Another versatile recipe too. If you don’t have corn on the cob, dump a drained can of corn right in there instead. No kielbasa? Use chicken sausage or regular sausage. Like more zing? Add more Old Bay. No mini pierogies? Use precooked (but still a little hard) potatoes.
Eat this dish and you’ll imagine yourself at a New England clambake on the beach. In the summer. With no wind, so sand won’t get in your food. With a small campfire to keep the bugs away. And no one with metal detectors to bother you. It’s THAT kind of good. Enjoy!