Pierogi With Sautéed Red Cabbage

Pierogi With Sauteed Red Cabbage
Christopher Baker
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

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

Directions

  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.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 297
  • Fat 9 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 682 mg
  • Protein 7 g
  • Carbohydrate 50 g
  • Fiber 5 g
What does this mean? See Nutrition 101.