Ingredients
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1 (16 oz) pkg frozen onion pierogis
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1/2 small head savoy cabbage
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4 tbsp (1/2 stick) butter
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1/2 cup diced onions
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1 Gala or Fuji apple
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2 tbsp fresh parsley
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1/4 cup low-fat sour cream
Steps
1
Boil or sauté the pierogies according to package directions. Core and thinly slice the cabbage.
2
While pierogies cook, in a 12-inch skillet, heat the butter on medium 3–4 min., until golden brown and fragrant, stirring often. Add the onions and cook 2 min. Add the cabbage and season with salt and pepper. Cover the skillet and cook 7 min., until cabbage is tender, stirring occasionally.
3
While cabbage cooks, core the apple and cut into thin wedges. Chop the parsley. Stir the apple into the cabbage. Cook, uncovered, 2 min. Toss pierogies with cabbage and top with a dollop of sour cream. Garnish with parsley.
