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Ingredients

15 frozen pierogies 1 teaspoon butter, or to taste 1 onion, diced 1 tablespoon water 1 (13 ounce) package kielbasa sausage, chopped 4 cups chopped cabbage 1 cup water ¾ cup nonfat plain yogurt 1 (6 ounce) can tomato paste 2 tablespoons chopped fresh dill 1 dash lemon pepper

Nutrition Info

431.9 calories carbohydrate: 44.3 g cholesterol: 50.7 mg fat: 21.3 g fiber: 5 g protein: 16.4 g saturatedFat: 9.3 g servingSize: - sodium: 1088.7 mg sugar: 11.4 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil. Add pierogies, cook until they float to the top and filling is hot, 5 to 7 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
Combine onion and 1 tablespoon water in a large skillet over medium heat, cook and stir until onion is translucent, about 5 minutes. Stir in sausage, cook until warmed through and crisp around the edges, about 5 minutes. Add cabbage, cook and stir until starting to soften, 5 to 10 minutes.
Whisk 1 cup water, yogurt, tomato paste, dill, and lemon pepper together in a small bowl. Pour over the kielbasa-cabbage mixture in the skillet, cook until flavors combine, 10 to 15 minutes.
Place pierogies in the prepared baking dish, pour kielbasa-cabbage mixture on top. Cover baking dish with aluminum foil.
Bake in the preheated oven until hot and bubbly, about 30 minutes.

1 casserole

My version of a casserole that combines all my favorite Ukrainian flavors.