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  • 4servings
  • 25minutes
  • 243calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box(es) frozen potato-and-onion pierogis

  2. 1 tablespoon(s) olive oil

  3. 1 red onion , thinly sliced

  4. 1/2 small red cabbage (about 1 lb) , cored and shredded Kosher salt and pepper

  5. 2 tablespoon(s) balsamic vinegar

  6. 1 tablespoon(s) whole-grain mustard

  7. 2 tablespoon(s) chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Cook the pierogis according to package directions.

  2. Meanwhile, heat the oil in a medium skillet over medium heat. Sauté the onion until tender, 6 to 7 minutes. Add the cabbage, 1/2 tsp salt and 1/4 tsp pepper, and sauté for 3 minutes.

  3. Add the vinegar and cook, stirring occasionally, until the cabbage is wilted but still slightly crunchy, 4 to 5 minutes more; stir in the mustard and chives, if desired. Serve with the pierogis.

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