Description
An easy Instant Pot or slow cooker dinner made with cabbage, mushrooms, garlic and cheesy pierogies for the ultimate cozy comfort food meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, sliced into quarter inch rounds
- 1 small onion, diced
- 1/2 cup broth
- 1 Tbsp Dijon mustard
- 4 cups shredded or chopped cabbage
- 4 garlic cloves, minced
- 1 can of mushrooms, drained or 8 oz sliced mushrooms
- Pinch of kosher salt
- 3/4 tsp black pepper
- 3/4 tsp dried thyme
- 1/4 tsp smoked paprika
- 12 oz Mrs. T's mini pierogies
- 1/2 cup sour cream
- 1/4 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the smoked sausage and brown on both sides for a couple minutes. Stir in the onion and saute until translucent.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Stir in the mustard. Dump in the cabbage, garlic, mushrooms, salt, pepper, thyme, paprika and pierogies. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the sour cream, parmesan and mozzarella. Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the sausage and brown for a couple minutes on each side. Add in the onions and saute until translucent. Transfer to the slow cooker.
- Stir in the broth, mustard, cabbage, garlic, mushrooms, salt, pepper, thyme and paprika.
- Cover slow cooker and cook on low for 2 hours. Add in the pierogies and cook for 30 more minutes.
- Stir in the sour cream, parmesan and mozzarella. Serve and enjoy!
- Category: Sausage
- Method: Instant Pot or Slow Cooker