Potato Pierogies and Fried Cabbage
1   medium head green cabbage (about 2 pounds), chopped coarsely  
1   medium onion, sliced thinly  
2 Tbs    cooking oil  
1 tsp    salt  
1/4 tsp    freshly ground pepper  
1   16 oz. packa frozen potatoe pierogies  
2   medium tomatoes, cut in 1/2 " pieces  
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.
Servings: 4
Ready in: 30 minutes
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