PIEROGIES WITH RED CABBAGE & APPLE
Frozen potato pierogies go gourmet with a savory homemade sauce of golden sauteed onions, crunchy cabbage and tart Granny Smith apples. It has been triple tested at the Goodhousekeeping Research Institute 09/2008 issue. Seems like I always find good recipes at the Dr's. office, then I have to ask them to copy it for me - in between hello's and goodbye's. It sounds really good!!! Haven't tried it as yet - hope to soon.
Provided by Manami
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat 1 tablespoon oil on medium until hot.
- Add onion & garlic; cook 5 minutes or until golden and softened, stirring frequently.
- Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper & pinch of crushed red pepper flakes; cover and cook 5 minutes or until cabbage begins to wilt.
- Stir in apple; cover and cook 5 minutes or until cabbage is very tender.
- Meanwhile, in covered 12-inch nonstick skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium.
- Add frozen pierogies; cover and cook 5 minutes.
- Uncover and cook 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides.
- Serve pierogies on cabbage mixture, sprinkled with freshly ground black pepper.
- Calories 305; Saturated Fat 1g; Cholesterol 5mg; Sodium 550mg(yikes!); Total Carbohydrate 52g; Dietary Fiber 4g; Protein 6g & Calcium --.
Nutrition Facts : Calories 112.4, Fat 7, SaturatedFat 1, Sodium 20.7, Carbohydrate 13.1, Fiber 2.7, Sugar 7.6, Protein 1.4
PIEROGIES WITH CABBAGE, BACON, AND ONIONS
Categories Vegetable Quick & Easy Dinner Bacon Winter Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
- Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
- Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
- Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
BRAISED RED CABBAGE WITH APPLES
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don't want to make such a large amount.
Provided by Martha Rose Shulman
Categories easy, one pot, side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 453 milligrams, Sugar 10 grams, TransFat 0 grams
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POTATO PIEROGI WITH SAUTEED CABBAGE AND APPLES
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Category Main CourseEstimated Reading Time 4 mins
- In the bowl of an electric mixer, combine all of the ingredients for the dough. Wrap in plastic wrap and let rest in the refrigerator. For easier handling, as it is a sticky dough, you could also place in the freezer for 10 minutes prior to using.
- Meanwhile, in a saute pan with a little bit of oil or vegan margarine (I use a very small amount of both), saute the onions. Once softened, add the cabbage, salt and apple cider vinegar.
- Using a well-floured surface and rolling pin, roll dough to about 1/8 inch thick. Allow to rest for a few minutes. Using a large round cookie cutter, cut circles and place about 1 Tbl of filling in the center of each. Fold over and press to seal. Using a fork, crimp edges and use the cookie cutter if you need to trim up any excess. The most important thing is to be sure they are sealed or they will seep out during the boiling process. Place on a lined sheet pan as you make them and complete all before proceeding.
- Heat a pot of salted water to boiling. Gently place a few pierogi at a time in the water. They will float to the top when they are ready. Remove to a towel-lined cookie sheet to drain.
POTATO PIEROGI WITH SAUTéED CABBAGE AND APPLES …
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3.8/5 (46)Total Time 20 minsCategory Side Dish, Entree, DinnerCalories 312 per serving
- Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.
- Add the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes.
PIEROGIES WITH CABBAGE AND APPLE - VEGETARIAN RECIPES - GOOD …
From goodhousekeeping.com
Cuisine AmericanTotal Time 30 minsServings 4Calories 305 per serving
- Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cover and cook 5 minutes or until cabbage begins to wilt.
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Reviews 8Calories 404 per servingCategory Main Course
- Pan fry the pierogi according to this recipe if you're making homemade, or the pan-fry directions on the box if store-bought.
- In the meantime, warm the butter in a large nonstick pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4-5 minutes. Add the apple and cook for 2 minutes.
- Add in the cabbage, vinegar, sugar, salt, and pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, about 2 minutes.
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