Despite being given broad but sincere instructions, I haven't been able to duplicate "sloppy cabbage pierogis". With eyes shut, a small forkfull tastes like the best-ever cabbage pierogi, but the actual dish resembles a bow-tie pasta conglomeration. Here is what I'm told to do:
Pulse carefully so as not to mince too finely raw cabbage. Then boil for 5 - 10 minutes - - no more then drain. Set aside for something else an entire package of well-cooked bacon, but use all of its grease to slowly cook the drained cabbage. Meantime, cook bow tie pasta and also boil Blue Seal kielbasa - - each in separate pots. After it's cooked, slice the kielbasa into small pieces. When the bow tie pasta is cooked, add to it the cooked cabbage and kielbasa pieces and serve.
With eyes shut this attempt produced a predominantly kielbasa-tasting dish. Delicious, but not the same. Any suggestions to achieve cabbage pierogi nirvana would be greatly appreciated - - thanks!