1 16.9-ounce box frozen potato and Cheddar pierogi
1 tablespoon olive oil
1 small yellow onion, cut into rings
1 Braeburn or some other crisp apple, cut into 1/2-inch pieces
1/4 small head green cabbage, shredded
1 tablespoon apple cider vinegar
Kosher salt and pepper
1/3 cup sour cream
How to Make It
Cook the pierogi according to the package directions.
Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the apple and cook 1 minute. Add the cabbage, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the cabbage is slightly wilted but still crunchy, about 3 minutes.
Divide the cabbage and apple among individual plates. Serve with the pierogi and sour cream on the side.
Food Fact: The Polish dumplings called pierogi come with sweet and savory fillings. Though pierogi can be boiled, panfrying is the best way to release and intensify their flavors.