Pierogi With Sautéed Red Cabbage

Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 297 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 5 mg
    • Sodium 682 mg
    • Protein 7 g
    • Carbohydrate 50 g
    • Fiber 5 g


  1. Check 1 16-ounce box frozen potato-and-onion pierogi
  2. Check 1tablespoon olive oil
  3. Check 1 onion, thinly sliced
  4. Check 1 crisp green apple (such as Granny Smith), cut into 1/2-inch pieces
  5. Check 1/2 small red cabbage (about 1 pound), cored and shredded
  6. Check 1/4cup fresh flat-leaf parsley, chopped
  7. Check 2tablespoons red wine vinegar
  8. Check 1teaspoon caraway seeds
  9. Check kosher salt and black pepper
  10. Check 1/2cup sour cream (optional)


  1. Cook the pierogi according to the package directions.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
  3. Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.