I have a love affair going on with pierogi. Actually, I have a love affair going on with anything dumpling, but these Cabbage Pierogi are one of my favorites. I don’t know what it is about them, but I always feel like it’s a better day when I eat a pierogi. 

The first dish I learned to make was pierogi. My grandma used to make them all the time when I was growing up, and I always loved helping her in the kitchen. I had no idea what I was doing, but I loved every minute of it.

Cabbage pierogi are a traditional Polish dish and a great way to use up extra cabbage. This version replaces the traditional potatoes in a pierogi with cabbage, adding a subtle tanginess to this tasty dish.

Making pierogi is a great way to get the family involved in the kitchen and also a great way to get creative with food. This cabbage pierogi recipe is a great way to get creative with classic comfort food.

The family can even help out with the preparation of the dish by cutting the cabbage, slicing the onions, and mixing the ingredients together.

Moreover, It is very easy to make, and one of the things I love about pierogi is that you can use any ingredients you want, so you can change this meal up very easily. My kids love this meal and we make it all the time. Hope you enjoy this recipe.

What is Polish Pierogi?

Pierogi are traditional Polish dumplings that are stuffed with a variety of fillings. Since the mid-1990s, pierogi have become popular in other areas of the U.S. and Canada, especially areas with a significant Polish population. They are often available frozen in supermarkets in areas where they are not traditionally served.

Pierogi can be found in grocery stores, usually frozen in a multi-pack, in Polish specialty stores, and in some mainstream supermarkets, fresh or frozen. They can be purchased boiled, fried, or baked. You can make them at home as well. 

What to serve with Cabbage Pierogi?

You can serve friend onions, Melted butter, Sour cream, Maggi seasoning sauce, and Skwarki (left from making homemade lard). If you have any other options, share them in the comments section below. 

How to know that your dough is ready to roll out?

Pinch the dough with your fingers; if it sticks, knead more flour into the dough. If it doesn’t stick to your finger, it’s ready to roll out. Cover it with plastic wrap and set it aside while you are making the filling. 

Can I griddle or pan-fry my cabbage pierogi?

Yes, you can! Take a large saucepan or Blackstone griddle and melt butter in it over medium heat. Place pierogies in a single layer and cover them with a lid. Let it cook until you get golden brown crispiness. Flip and cook the other side. 

How to Freeze Cabbage Pierogi?

Cabbage Pierogi is a great food to have in the freezer because they are easy to freeze and they are great to eat in the wintertime when it is cold outside and you want something warm and hearty.

Pierogi can be frozen either raw or cooked. The raw pierogi will freeze much better than the cooked pierogi. To freeze the cooked pierogi, put them in a container and spread plastic wrap over them before placing another layer.

This will help keep the pierogi from sticking together. If you don’t do this, you will probably end up with a big frozen lump of pierogi. If you freeze the raw pierogi, you don’t have to worry about them sticking together. When you throw them in the water, they will be separated. 

Serving: 30 Pierogi

Preparation Time: 30 Minutes

Cooking Time: 1 Hour

Total Time: 1 Hour and 30 Minutes

Pin the image below if you like this Cabbage Pierogi Recipe!

Ingredients

For Dough

• 3 cups all-purpose flour
• 1 egg (at room temperature)
• ½ tsp salt (to taste)
• 4 tbsp oil or butter (at room temperature)
• 1 ⅓ cups lukewarm water

For Filling

• 1 large cabbage
• 1 big onion
• 2-3 tbsp butter/oil
• Salt (to taste)
• Pepper (to taste)

Instructions 

For Making the Dough:

• Take a bowl and put the egg, oil, flour, and salt into it. Mix the ingredients with your hands. You can also whisk it with a dough hook attachment. 
• Now add water slowly and knead the dough until all ingredients are mixed and no lump is left. 

For Cabbage Filling:

• Wash the cabbage and onions and finely chop them. 
• Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft. 
• When the cabbage is soft, drain extra water. 
• Melt butter in the pan and fry the onion in it until soft and caramelized. 
• Mix onions and cabbage and season with pepper and salt. 

For Making Mold Cabbage Pierogi

• Divide your dough into 3 or 4 pieces. Spread some flour on the countertop and thinly roll each dough piece over it. 
• Cut circles from the dough by using a round cookie cutter. 
• Put 2-3 tbsp of cabbage filling in the center of the circles. 
• Pull the edges together to form pierogi. To save your pierogi from breaking, pinch tightly and don’t leave any free space while sealing.
• Repeat the same process until all the dough and filling is utilized. 

For cooking pierogi

• Take a big pot add water, and salt in it. Let it boil.
• Throw your pierogies into the boiling water one by one. Let them boil for 1 minute. 
• When the pierogies start floating on the top, take them out with the help of a slotted spoon. 
• Your Cabbage Pierogi are ready. Pour the lard or melted butter on the top and serve hot. 

Nutrition Value (per serving)

• Total calories: 377
• Fate: 15g
• Carbs: 51g
• Sugar: 2g
• Protein: 8g

Tips & Tricks

• You can adjust the amount of filling according to your liking. But don’t overstuff the Pierogi. Otherwise, it will fall apart while cooking. 
• Don’t waste the remaining dough after cutting the circles. Collect and put it to the other dough and roll again. 
• To avoid sticking, arrange the cooked pierogi on the plate in this way that they are not on top of each other. 
• The quality cabbage is seasonal, so it is recommended to try this recipe in the summertime. 
• To create a more beautiful look, press the fork around the edges. 
• Arrange them so they are not on top of each other so they won’t stick.
• If you’d like a lighter version, fill the pierogi with some mashed potatoes, but leave out the cabbage.

Let’s Sum Up

We hope you enjoyed our cabbage pierogi recipe. We have had a lot of fun writing this blog post and learning more about cabbage pierogi. It was a pleasure to share this cabbage pierogi recipe with you, and we hope you will share this recipe with your friends and family who are looking for a quick, delicious, and easy dinner idea.

You may also want to check this Instant Pot Corned Beef with Cabbage. 

Homemade Beef Stroganoff Hamburger Helper Recipe – A rich pot full of beef that everyone will love. This is a great recipe to put on your list if you have a busy daily life. Hamburger Helper truly saved my life 😊

It takes approximately 40 minutes to prepare this dish. The best thing is that it is way better than a boxed store-bought hamburger helper because it’s healthier and authentic soul food at its best that everyone will love.

Beef Stroganoff Hamburger Helper 

Stroganoff’s simple beef is made up of cream sauce, ground beef, and tender egg noodles.

This is an ideal option for busy days and nights when you have limited time but still want to feed your family well.

This recipe is a one-pot. This recipe is quick and easy, so you won’t have to spend time making other dishes.

Hamburger Helper Boxed vs. Homemade

Hamburger Helper is a favorite meal of ours, and they have many different flavors.

Although the boxed recipe may be delicious, you must admit that the home version is always way better. You know exactly what goes into each meal, like beef quality and other ingredients. 

While a boxed hamburger helper can be a bit easier to make for busy weeknights, this homemade version has more flavor and freshness. You can also control the seasonings and eliminate any preservatives by making them from scratch.

Oh! Oh! It’s well worth the effort! You can add some Velveeta to the shredded cheddar cheese for that classic hamburger helper flavor. Your secret is safe with us, I promise.

You can’t go wrong with a hearty, delicious meal if you want to make a home-cooked meal. This homemade hamburger helper is a hit with my family, and I’m sure you will enjoy it too.

Beef Stroganoff Hamburger Helper Recipe

Ingredients

• 16 oz of ground beef
• 1 onion
• 2-1/2 cups of milk
• 1 TBSP corn starch
• 1 tsp of salt
• 1/2 tsp of pepper
• 1-1/2 cups of beef broth
• 8-9 oz of egg noodles
• 1/2 Cup of sour cream

Instructions

1. Brown the Beef: In a large skillet, cook the ground beef over medium heat until it’s fully browned. Make sure to break the beef into small pieces as it cooks for even browning.
2. Drain the Beef: Once the beef is browned, carefully drain off the excess grease from the skillet.
3. Cook the Onion: Add the chopped onion to the skillet with the beef. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
4. Season: Return the drained beef to the skillet with the onion. Sprinkle in the cornstarch, salt, and pepper. Stir well to ensure the beef and onions are evenly coated with the seasoning.
5. Add Liquids: Pour the milk and beef broth into the skillet. Stir everything together, making sure to scrape any browned bits off the bottom of the skillet (they add great flavor!).
6. Add Noodles: Mix in the noodles, ensuring they are submerged in the liquid.
7. Boil: Cover the skillet with a lid and bring the mixture to a boil over medium heat. Remember to stir occasionally to prevent sticking.
8. Simmer: Once boiling, reduce the heat to medium-low. Continue to cook, stirring frequently, for about 10-12 minutes, or until the noodles are tender.
9. Final Touch: Reduce the heat to low. Gently stir in the sour cream until well mixed. Be careful not to let the mixture boil to avoid curdling the sour cream.
10. Serve: Once everything is heated through and the noodles are cooked to your liking, your Beef Stroganoff Hamburger Helper is ready to serve.

Don’t forget, if you’re a fan of this recipe, be sure to pin the image below and share it on your Pinterest. Thanks for spreading the love! 🌟🍴📌

Homemade Beef Stroganoff Hamburger Helper Recipe with a Twist

You can make your own twist to this beef stroganoff recipe to suit you. These are just a few suggestions to help you get started with your own twist on this classic recipe.

Ingredients:

• Up to 2 lbs lean ground beef (for a richer meal)
• Beef broth (as a substitute for hot water, for more flavor)
• Mushrooms (optional, for added texture and flavor)
• Roasted garlic mushroom soup (optional, as a substitute for regular mushroom soup)
• Fresh broccoli and other vegetables (for added nutrition and variety)
• Cheese (as a substitute for sour cream, for a cheesier version)
• Diced tomatoes (optional, for extra flavor)
• Beef stock (as an alternative to water)
• Dijon mustard (a few teaspoons, for enhanced sauce flavor)
• Chopped bell pepper (to add with the noodles)

Instructions:

1. Prepare the Beef: Cook the ground beef in a large skillet over medium heat until fully browned. For a richer meal, you can use up to 2 lbs of beef.
2. Drain and Set Aside: Once browned, drain the grease and set the beef aside.
3. Cook Onion and Optional Mushrooms: In the same skillet, cook the chopped onion (and mushrooms if using) until softened.
4. Add Liquids: Return the beef to the skillet. Substitute hot water with beef broth or beef stock for more flavor. Add the roasted garlic mushroom soup if preferred over the standard mushroom soup.
5. Season: Add salt, pepper, and a few teaspoons of Dijon mustard for enhanced flavor.
6. Add Vegetables: Stir in fresh broccoli, chopped bell pepper, and other desired vegetables. This is a great way to incorporate veggies into the meal discreetly.
7. Include Noodles: Add the noodles to the skillet. If you’re using diced tomatoes, add them now.
8. Simmer: Bring the mixture to a boil, then reduce heat and simmer until the noodles are cooked, stirring occasionally.
9. Final Touch: For a cheesy twist, stir in cheese instead of sour cream. If using both, add them towards the end of cooking to melt and integrate into the sauce.
10. Serve: Once everything is cooked through and the sauce has reached the desired consistency, your customized Beef Stroganoff Hamburger Helper is ready to enjoy!

FAQ

Can regular cream be used instead of sour cream for stroganoff?

You can substitute the sour cream with heavy cream or even creme fraiche. You will notice a creamier consistency without the tanginess of sour cream.

Can Different Pasta Shapes be used for this Hamburger Helper recipe?

Any pasta shape can be used, so don’t worry about that. The only difference you could experience is in the texture of pasta and, therefore, the texture of the dish.  You could also substitute egg noodles or gluten-free pasta for it.

How to freeze, store, or heat the leftover Hamburger Helper Stroganoff

• Keep it in a cool, dry place in your fridge for up to five days.
• Freeze – Store in a container in your freezer for up to three months
• You can heat up the dish by heating it in the microwave. Stir in some sour cream to help the pasta absorb the sauce.

What can you serve with Hamburger Helper Beef Stroganoff?

Because of the versatility of the dish, Hamburger Stroganoff can be paired with many different things. The most common are the beans, but you can pair it with all kinds of salads. Use your imagination, and you won’t regret it.

Notes

This quick and delicious Hamburger Helper recipe will make you forget the boxed version.

Adding fresh broccoli, beans, and other vegetables can make this a more substantial meal.

You can substitute sour cream for the cheese to make a creamy dish. Add diced tomatoes to make it even more delicious!

I present to you an authentic mushroom Swiss burger recipe that combines tender beef patties, delicious Swiss cheese, and golden mushrooms to create one amazing burger.

If I feel the need for a burger, I usually go for something familiar like a smash burger. But if I feel the urge to try something more fulfilling, I always make a stop at a Mushroom Swiss Burger.

The Swiss burger may have originated in the United States, but when I ate one at a Burger Brothers restaurant in Zurich, Switzerland, a few years ago, it was the most delicious thing I’ve ever eaten. It was a burger unlike any other, with gooey Emmentaler Swiss cheese that was full of flavor but still classy.

And I’ll tell you, as a self-proclaimed burger expert, I don’t eat average burgers. That’s why I had to make this mouth-watering masterpiece at home, with its unrivaled combination of mushrooms, Swiss cheese, and brioche buns.

Mushroom Swiss Burger

This is the perfect mushroom Swiss burger. You can make homemade burgers by grilling them and adding a slice of Swiss Cheese and sauteed mushrooms to the top. But we go beyond and add a thick mushroom sauce and heavenly Swiss Cheese. Isn’t it amazing to see the Swiss cheese just beginning to drip off the edges in anticipation of your first bite?  

It takes more than just putting a burger on a brioche bun and adding cheese to make a gourmet-quality burger. Details are what make a burger different from a regular burger. Make sure you take your time when making the burger. Saute the mushrooms, toast the buns, and melt the cheese. Although we only use simple ingredients for this recipe, it is easy to make a perfect burger.

But let’s be honest: sometimes you just want to treat yourself, especially after burning off a lot of calories. And I did that while climbing and skiing in the Swiss Alps. This burger was the perfect prize for all that hard work.

Mushroom Swiss Burger Sauce

For Swiss burger sauce or gravy, the secret is sauteed onions and mushrooms. This amazing mixture of flavors takes only a few minutes to prepare.

Sauteed onions and mushrooms can be used in many other delicious beef recipes. Try pairing them with, Oven-baked chuck roast or Garlic Butter Steak Bites.

Mushroom Swiss Burger Recipe

With this delicious Mushroom Swiss Burger recipe, you can unleash the flavor powerhouse. It has a juicy beef patty, sautéed mushrooms and onions, and gooey Swiss Emmental cheese, all sandwiched between two toasted brioche buns. 

Ingredients

Onions for Swiss burger

• 4 sliced onions (yellow or sweet)
• 3 TBSP of unsalted butter
• Water
• Pinch of salt

Mushrooms for Swiss burger

• 1 TBSP of butter
• 9 oz of sliced crimini mushrooms
• 1 Minced garlic clove
• salt and pepper

For the burgers

• 1 1/2 lb of Ground beef
• 1 tsp of burger seasoning
• 5 slices of Swiss cheese (I use Swiss Emmental cheese)
• Brioche buns
• Mayonnaise (optional)

Mushroom Swiss Burger Recipe Instructions

For the onions:

• Add the butter and onions to a large skillet (you can also use a pan). Cover the skillet and let the butter and onions cook on medium. Cook for about 7-9 minutes, occasionally stirring until the onions begin to brown.
• Cover the pan and cook on low heat until the onions turn golden brown. To deglaze the pan, add some water to the onions if they stick to the bottom. This is usually done 2-3 times.
• The onions can be removed in 30 minutes or cooked for up to an hour. As you cook them, they will become softer and really sweet. They are ready to go after around 40-45 minutes. Salt to your liking.

For the mushrooms:

• Melt the butter on medium heat, using a skillet, and add in the mushrooms.
• Cook them for 4-5 minutes, with no stirring. They should be cooked until they are golden brown on the other side.
• Now you can flip the mushrooms and cook the other side until golden brown. Sauté the garlic for about 20-30 seconds, and then season with salt.

For the burgers:

• Form the patties into even-sized balls and then press the patties into a flat shape with your palm. Using your thumb, press into the middle of each patty, then sprinkle both with burger seasoning.
• Heat up your skillet on medium heat. Cook the patties until golden brown on the bottom. This usually takes about 4-5 minutes. Turn the patties over and continue cooking for 3-4 minutes more. You can use a meat thermometer to check; they should reach 145°F for medium cooked and 160°F for well done. For the final 2 minutes, add the cheese, so it melts nicely.
• Spread the mayonnaise (if desired) on the brioche buns before assembling. Each one should be topped with caramelized onions first, then mushrooms.
• You can add some salad if you like. Enjoy!

Mushroom Swiss Burger Video Recipe

If you like this recipe for mushroom Swiss burgers, why not tell your friends about it? Share the drool-worthy image on your Pinterest board and tell all your friends about the tasty secret. But be careful because once they try it, they might never want a regular burger again. 🙂

Frequently Asked Questions

What do I do if my hamburger sticks to the pan?

If your burger sticks to the pan, it is not ready for flipping. Give it another minute, and then flip it again.

Can I use a different cheese?

Well, you could, and it will taste good, but it won’t be the original recipe! Remember that Switzerland is famous for cheese, as much as France is. You can mix it up with cheeses like Gruyere and White Cheddar.

Can I use lean ground meat?

Yes! You can make a leaner burger by using a 90/10 mix instead of 80/20. You can check the full list of Burger blends in this article.

Is this keto-friendly?

This grilled burger recipe can be used as a keto-friendly option, provided you skip the bun. We know that buns are full of carbohydrates.

Gluten-Free Burgers

Make this mushroom Swiss Burger gluten-free by making sure that the buns used are gluten-free buns.

Assembling Caramelized Onion and Mushroom Swiss Burger

Assembling the burgers was always my favorite part of the whole process when making burgers.

Buns. A good brioche bun is my favorite for burgers. You can choose whatever makes your heart sing. You can sprinkle it with poppy seeds, sesame seeds, or anything you desire. You can toast the buns; in fact, I highly approve of that. You can choose gluten-free buns or some keto-friendly options.

You can make your burger stand out by brushing the buns with oil/melted butter. In 2-3 minutes, they should be warm and golden brown.

Add your cooked patties (drippings with cheese) to a bun and slather in mayo.

Layer mushrooms and caramelized onions on a bun. Then, top it with another bun, which is also covered in mayo. I don’t skip the sauce, even for burgers with all these delicious toppings. It brings everything together!

Nutrition

Calories: 630kcal | Carbohydrates: 33g | Protein: 56g | Fat: 32g | Cholesterol: 173mg | Sodium: 475mg | Fiber: 3.5g | Sugar: 7g | Calcium: 270mg | Iron: 26mg