Pierogis & Cabbage
Serves 4
Active: 25 min
Total: 25 min
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)
1. Cook the pierogis according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Saute the onion until tender, 6 to 7 minutes. Add teh cabbage, 1/2 tsp salt and 1/4 tsp pepper, and saute for 3 minutes.
3. Add the vinegar and cook, stirring occasionally, until the cabbage is wilted but still slightly crunch, 4 to 5 minutes more; stir in the mustard and chives, if desired. Serve with the pierogis.
Prep Tip: To pan fry 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.
Woman's Day, February 2011, p. 156.
