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
- In a large sauce pot, cook perogies according to directions on package.
- Meanwhile in 12" skillet melt butter over med-low heat. Add onion and cook, stirring occasionally until tender and lightly browned.
- 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.
- Add apples and vinegar to skillet and cook until the apples soften, about 5 minutes.
- Drain perogies, toss with cabbage mixture and dill.
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