Potato Dumplings w/ Cabbage & Apples

I don't know about you but I love perogies. I loved them as a kid and still do. Usually I eat them pan fried but when I saw this recipe in Good House Keeping Family Vegetarian Cooking cookbook, I decided to give this new twist a try.



Cutting the cabbage is pretty much the most time consuming part. So if you want to make this during the week when you might not have a lot of time between getting home and putting dinner on the table, you can always clean and cut the cabbage ahead of time and store in a plastic baggie until you need it. I not only found this recipe easy to make but it tasted good too (I ended up going for seconds). I loved the contrast to the cheesy potato dumplings to the sweet tart apples.

• 1 (16-19 oz) package onion and cheese perogies
• 1 Tbsp. butter/margarine
• 1 small yellow onion, thinly sliced
• 1 small (1 1/2 lb) head of green cabbage, cored and thinly sliced
• 1/2 c. vegetable stock
• 1/2 tsp. salt
• 2 apples, 1/4" wedges
• 2 tsp. apple cider vinegar
• 1 Tbsp. dill

1. In a large sauce pot, cook perogies according to directions on package.
2. Meanwhile in 12" skillet melt butter over med-low heat. Add onion and cook, stirring occasionally until tender and lightly browned.
3. Increase heat to medium and add cabbage, broth and salt and cook until cabbage is tender, about 10 minutes. While cabbage is cooking, core and cut apples into wedges.
4. Add apples and vinegar to skillet and cook until the apples soften, about 5 minutes.
   
5. Drain perogies, toss with cabbage mixture and dill.

This post is submitted in
Just Another Meatless Monday
My Meatless Monday's
Motivate Me Monday
Mouthwatering Monday