Pierogi With Sautéed Red Cabbage
Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.
Course
Main Dish
Cuisine
Eastern European
Servings
Prep Time
4
people
13
min
Cook Time
7
min
Servings
Prep Time
4
people
13
min
Cook Time
7
min
Ingredients
1
16 oz
box frozen potato-and-onion pierogi
1
Tbsp
olive oil
1
whole
onion
thinly sliced
1
whole
green apple (such as granny smith)
cut into 1/2 inch pieces
1/2
small
red cabbage
cored & shredded (about 1 pound)
1/4
cup
fresh flat-leaf parsley
chopped
2
tsp
red wine vinegar
1
tsp
caraway seeds
1 – 2
pinches
Kosher salt and pepper
to taste
1/2
cup
sour cream
optional
Instructions
Cook the pierogi according to the package directions.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.