1. Cut cabbage into quarters and place into a decent sized pot. 2. Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat. 3. While cabbage is cooking, slice sausage into about 1/8” thick slices. 4. Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent. 5. After sausage mixture is cooked, add mixture to cabbage and continue to cook. 6. In a pot, boil pierogies for 5-10 minutes, until they float. 7. Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned. 8. Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes. 9. Notes: 10. - Any type of cabbage can be used but I prefer to use savoy cabbage. 11. - Store bought pierogies are alright to use, but nothing beats homemade pierogies. ---------------------------------------------------------------------------
Nutrition
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