Pierogies and Cabbage

Pan-fried pierogies with caramelized cabbage and onions.

This flavorful and satisfying one-skillet meal is ready to serve in just 20 minutes!

Easy Skillet Dinner Recipe

I like this recipe because it’s easy to make, cleanup is a snap, and the combination of tender pierogies with savory cabbage and onions creates a delicious flavor profile that’s both satisfying and comforting. The ingredients list is short and budget-friendly, too. Win-win.

For this recipe, we’re indulging in the time-saving convenience of prepackaged pierogies. They can be cooked from frozen in just a few minutes – that’s right, straight from the freezer – whereas making homemade pierogies from scratch can be a time-consuming process, and we’re just not doing that today.

Is it Pierogi or Pierogies?

Technically, the correct plural term for these delicious dumplings is “pierogi” and the singular form of pierogi is “pieróg”. The word “pierogi” is already a plural noun in Polish, so using the word “pierogies” to refer to multiple pierogi is redundant. Yes, I know, and I can explain.

All it takes is a quick glance at the majority of the packaging of these products on the frozen aisle of an American supermarket to tell you that here in the United States, particularly in certain regions, we usually say “pierogies”. It’s a term that has become common and widely accepted in American English. This usage is likely due to the influence of the English language, which commonly forms plurals by adding “-s” to the end of a noun. So now you know. Carry on, friends, and pronounce this dish however you like. On with the recipe…

Ingredients for Pierogies and Cabbage

You will need:

• 2 tablespoons vegan butter
• 2 tablespoons vegetable oil
• 1/8 teaspoon liquid smoke
• 16 ounces frozen pierogies
• 1/2 cup yellow onion, thinly sliced
• 6 cups green cabbage, chopped
• 2 teaspoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon celery seed
• 2 tablespoons chives, chopped

Ingredient Notes

• Liquid Smoke – This is a flavoring agent usually found in the condiments section of supermarkets. It’s made by burning wood chips and capturing the smoke in a condensed liquid form. It gives a slightly smoky flavor. Add more or less or leave it out entirely; whatever suits your style.
• Frozen Pierogies – When searching for vegan pierogies, make sure to read the ingredient list carefully, as some varieties may contain dairy or eggs. For this recipe, I used Mrs. T’s brand in Classic Potato and Onion flavor. Another option is Kasia’s, which offers vegan pierogies filled with potato and onion, mushroom, and cabbage.
• Green Cabbage – For this recipe, green cabbage is preferred over red cabbage. It has a milder flavor that works well with the heartier pierogies.
• White Wine Vinegar – Rice vinegar or apple cider vinegar can also be used in an equal amount.
• Seasonings – Amounts given are a guide. Adjust accordingly to suit your personal taste or dietary restrictions.
• Celery Seed – These tiny seeds taste similar to celery stalks but are more concentrated, so a little goes a long way. Look for celery seeds in the spices section of the supermarket.
• Chives – Adds freshness just before serving. Chopped scallions are also a good choice.

How to Make Pierogies and Cabbage

STEP ONE: Place a large, deep skillet over medium-high heat then add the butter, vegetable oil, and liquid smoke. When the butter is melted, add the frozen pierogies in an even layer. Cook for 8 minutes, until browned, then turn the pierogies over and continue cooking for an additional 8 minutes, or until browned on the other side. Remove from the skillet and set aside, leaving the butter and oil in the pan.

STEP TWO: Add the onion and cabbage to the skillet. Cover and cook for 3 minutes, stirring occasionally, until crisp-tender and lightly caramelized in places. Stir in white wine vinegar, salt, ground black pepper, and celery seed. Cook uncovered for 5 minutes, stirring frequently.

STEP THREE: Adjust seasoning to taste then stir in the cooked pierogies. Sprinkle with chives and serve hot.

Optional Add-Ins

• More Fresh Veggies – Thinly sliced mushrooms or green bell pepper can be tossed in with the onions and cabbage.
• Plant-Based Meat – Sliced vegan sausage bulks up the meal and adds a smoky flavor.
• Vegan Sour Cream – Add a dollop of sour cream on top of the pierogies and cabbage just before serving for a creamier dish.

More Recipes You’ll Love!

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• Mashed Potato Casserole
• Cabbage and Sausage

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Pierogies and Cabbage

One-skillet meal with pan-fried pierogies with caramelized cabbage and onions.

4.25 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Polish

Keyword: 30 minutes or less, comfort food, dairy free, Oktoberfest, potatoes, quick and easy, St. Patrick’s Day, vegan, vegetarian

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 2 tablespoons vegan butter
• 2 tablespoons vegetable oil
• 1/8 teaspoon liquid smoke
• 16 ounces frozen pierogies
• 1/2 cup yellow onion thinly sliced
• 6 cups green cabbage chopped
• 2 teaspoons white wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon celery seed
• 2 tablespoons chives chopped

Instructions

• Place a large, deep skillet over medium-high heat then add the butter, vegetable oil, and liquid smoke. When the butter is melted, add the frozen pierogies in an even layer. Cook for 8 minutes, until browned, then turn the pierogies over and continue cooking for an additional 8 minutes, or until browned on the other side. Remove from the skillet and set aside, leaving the butter and oil in the pan.
• Add the onion and cabbage to the skillet. Cover and cook for 3 minutes, stirring occasionally, until crisp-tender and lightly caramelized in places. Stir in white wine vinegar, salt, ground black pepper, and celery seed. Cook uncovered for 5 minutes, stirring frequently.
• Adjust seasoning to taste then stir in the cooked pierogies. Sprinkle with chives and serve hot.

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