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Potato Pierogi with Sautéed Cabbage and Apples

Photo: Kana Okada
Prep time 20 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calories 312
  • caloriesfromfat 29 %
  • fat 10 g
  • satfat 4 g
  • cholesterol 25 mg
  • sodium 692 mg
  • carbohydrate 44 g
  • fiber 5 g
  • sugars 13 g
  • protein 8 g

How to Make It

  1. 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.