Ingredients Jump to Instructions ↓

  1. 1 package(s) (16.9 ounces) frozen potato and onion pierogies 1 tablespoon(s) margarine or butter 1 small onion , chopped 1 bag(s) (10 ounces) shredded red cabbage 1 Red Delicious apple , peeled, cored, and chopped 1/2 cup(s) apple cider or chicken broth 1 tablespoon(s) red wine vinegar 1/2 teaspoon(s) caraway seeds , crushed 1 teaspoon(s) sugar 8 ounce(s) (about 2 cups) deli corned beef , in 1 piece, cut into 1/2-inch chunks 1 tablespoon(s) finely chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Heat large covered saucepot of salted water to boiling over high heat. Add pierogies and cook as label directs. Meanwhile, in nonstick 12-inch skillet, melt margarine over medium-high heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Stir in cabbage, apple, cider, vinegar, caraway seeds, and sugar. Cook 5 minutes or until apple is tender and sauce thickens slightly. Stir in corned beef and cook 1 minute to heat through. Drain pierogies. To serve, divide pierogies among 4 dinner plates. Spoon corned-beef mixture over pierogies; sprinkle with dill.


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