Eastern European Skillet Recipes

EASTERN EUROPEAN SKILLET

Steps:

• 1. Slice the onions into thin rings, slice the potatoes into thin slices and then in half, slice the kielbasa.
• 2. In a large, cast iron skillet, heat fat of your choosing on medium heat and saute onions and potatoes until cooked and slightly golden. Add pepper and a small amount of salt as they cook.
• 3. Push cooked potatoes to the side and add frozen pierogies and a little more oil or butter. Cook for 4 minutes with a lid on. Turn the pierogies and mix with the potatoes.
• 4. Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies. Homemade can be added with the kielbasa. Add the sauerkraut and stir. Cook until warmed through.
• 5. Top with slices of Swiss cheese and put the lid on until cheese melts. Serve from the skillet with a large green salad.

RUSSIAN CABBAGE PIE

Steps:

• Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
• Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.