Potato Pierogi with Sautéed Cabbage and Apples
Photo: Kana Okada
Yield: Makes 4 servings
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Amount per serving
- Calories: 312
- Calories from fat: 29%
- Fat: 10g
- Saturated fat: 4g
- Cholesterol: 25mg
- Sodium: 692mg
- Carbohydrate: 44g
- Fiber: 5g
- Sugars: 13g
- Protein: 8g
- 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
- 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.
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