Cabbage, Kielbasa, & Pierogis

• servings: 3 servings

Ingredients

1 large head of cabbage

3 tbsp Olive oil

1 tbsp red wine vinegar

1 tbsp whole-grain mustard

1 tbsp dijon mustard

1 tbsp (21g) honey

1 tsp smoked paprika

1 tbsp minced garlic

Salt

Pepper

12 oz kielbasa, sliced into 2" chunks

16oz box frozen pierogis

Directions

Preheat oven to 400° (not convection).

Remove core from cabbage, then slice up into 1" slices. Separate and toss with olive oil, red wine vinegar, mustards, honey, salt, pepper, and paprika. Lay out in thin layer on pan. Cook for 10m. Mix kielbasa in bowl used for cabbage, add more mustard if necessary.

After 10 minutes of cabbage cooking by itself, place kielbasa on top and cook for an additional 30m.

Boil pierogis according to package directions. Drain, reserving about 1 tbsp of the boiling water. Return to pan with about 2 tsp dijon mustard and a pat of butter. Mix until combined. Plate and top pierogi with remaining sauce.