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| |
| 1 |
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medium head green cabbage (about 2 pounds), chopped coarsely |
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| 1 |
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medium onion, sliced thinly |
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| 2 Tbs |
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cooking oil |
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| 1 tsp |
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salt |
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| 1/4 tsp |
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freshly ground pepper |
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| 1 |
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16 oz. packa frozen potatoe pierogies |
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| 2 |
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medium tomatoes, cut in 1/2 " pieces |
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| 1 |
Heat cooking oil in a large Dutch oven over medium heat. Add cabbage, onions, salt and pepper and cook 20 minutes or until vegtables are tender and lightly browned, about 20 minutes, stirring occasionally. |
| 2 |
Meanwhile, prepare potato pierogies as label directs for bolied pierogies. Drain. |
| 3 |
When cabbage is done, stir in tomatoes and heat through. Gently stir in pierogies and serve on platter. |
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| Servings: 4 |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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