Pierogis and Cabbage

Thumb_pierogis-cabbage-recipe_slideshow_image

(from CLattuada’s recipe box)

Nutrition Facts
Yield 4 Servings
Servings 4
Amount Per Serving
Calories 243
Total Fat 6g
Saturated Fat 1g
Cholesterol 5mg
Sodium 742mg
Total Carbohydrates 43g
Dietary Fiber 4g
Protein 7g

Source: Women's Day

Prep time: 25 minutes
Cook time: 25 minutes
Serves 4 people

Categories: dinner, vegetarian

Ingredients

  • 1 16-oz box frozen potato-and-onion pierogis
  • 1 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 1/2 small red cabbage (about 1 lb), cored and shredded
  • Kosher salt and pepper
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp whole-grain mustard
  • 2 Tbsp chopped fresh chives (optional)

Directions

  1. Cook the pierogis according to package directions.

  2. Meanwhile, heat the oil in a medium skillet over medium heat. Sauté the onion until tender, 6 to 7 minutes. Add the cabbage, 1/2 tsp salt and 1/4 tsp pepper, and sauté for 3 minutes.

  3. Add the vinegar and cook, stirring occasionally, until the cabbage is wilted but still slightly crunchy, 4 to 5 minutes more; stir in the mustard and chives, if desired. Serve with the pierogis.

  4. Prep Tip: To panfry pierogis, boil them according to package directions; drain. Panfry in a nonstick skillet in 1 tsp olive oil over medium heat until golden brown, 2 to 3 minutes per side.

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