Just in time for St. Patrick’s Day, Leah Norrine Fitchwell stops by Pittsburgh Today Live with an Irish dish with a definite Pittsburgh twist!!

Mrs. Murphy’s Pittsburgh Irish Cabbage ‘n Stuff

1 medium head of cabbage, chopped in bite-sized chunks
1 lb. pre-cooked sausage or kielbasa sliced (turkey kielbasa is healthier and just as tasty)
16 oz. can of low-sodium or fat free chicken broth (enough to cover the cabbage)
2 pkge. frozen pierogies, potato and cheese (smaller-sized pierogies works better) cooked (boiled in water) according to package instructions
(Optional: 1 chopped bell pepper and 1 large chopped onion)

1. Boil the cabbage (and vegetables, if desired) in chicken broth for about 20 minutes or until tender.
2. Add the sliced sausage or kielbasa and continue to cook all together for another 15 minutes.
3. Lower the heat on cabbage and sausage or kielbasa while you drain the pierogies which you have prepared according to package instructions – boiling them in water.
4. Pour cabbage and sausage into a serving dish (or leave it in the pot!) – top it all off by placing the pierogies over the dish.

Yield: Serves 6 to 8

Leah Norinne’s Variations:

You can cook this dish in a crock pot by combining all ingredients except the pierogies and cooking on LOW all day or overnight (6 to 8 hours). Cook pierogies according to package instructions right before you are ready to sit down and eat, place them on top of the prepared dish.

You will need an 18-Quart Electric Roaster. Cook all ingredients except the pierogies on high until veggies are tender.

4 heads of cabbage
5 lbs. sausage or kielbasa
16 oz. low-sodium chicken broth (do not need to increase broth as there is enough sausage or kielbasa to flavor) and also add 16 oz. water (enough liquid to cover the cabbage).
Pierogies – pre-cook as many as you think you will need!!!

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