Pierogi Favorite

This is one of my family's favorites. My husband George is from Pennsylvania, from PA Dutch country. He introduced me to pickles on hot dogs (he had never seen a red hot dog before!!), "real" cheesesteak sandwiches, and those peculiar little pastries called pierogis. Now I can't get enough of them. This recipe combines several of our favorite things and just tastes homey and good.

1 c. water
1 t. Old Bay seasoning
1/2 head of cabbage, cut in quarters
2 or 3 ears of corn, cut into thirds
4 Italian sausages, cut into thirds
1 T. butter, divided
1 box (12 oz) frozen mini Pierogis (we like potato and cheddar)
Coarse sea salt

Cook the pierogis as directed on the package. We usually sautee them, straight from the freezer, with a little butter until they are nicely browned and the center is no longer hard.

Then bring 1 c. water and the Old Bay to a simmer in a very large pan or Dutch oven.

Add the cabbage, corn, Italian sausage, and 1/2 T. of the butter. Also sprinkle in a little sea salt.

Cover and cook for about 10 minutes, turning a couple of times, until the cabbage and corn are tender.

Add the cooked pierogis and the rest of the butter. Toss and cook another five minutes or so. I usually break the cabbage apart a little, and add another little sprinkle of salt if needed.

Enjoy!