I’ve been meaning to try this recipe, and I needed something easy and quick for today, so I decided to go for it. The verdict: it’s ok. Nothing great, not terrible, OK. Toby said it would be better without the apples. I don’t know if that would make a big difference to me. It was good, but I doubt I will try it again. I served this with rolls, and then Toby made himself a small salad.
rating: 5
Potato Pierogi with Sauteed Cabbage and Apples
(from the March 2008 issue of Real Simple magazine)
1 16.9-ounce box frozen potato and cheddar pierogi
1 tbsp olive oil
1 small yellow onion, cut into rings
1 Braeburn or some other crisp apple, cut into 1/2-inch pieces
1/4 small head green cabbage, shredded
1 tbsp apple cider vinegar
kosher salt and pepper
1/3 cup sour cream
Cook the pierogi according to the package directions.
Heat the oil in a medium skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the cabbage, vinegar, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring, until the cabbage is slightly wilted but still crunchy, about 3 minutes.
Divide the cabbage and apple among individual plates. Serve with the pierogi and sour cream on the side.
