Pierogi with Curried Cabbage

Total Time:
35 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup plain low-fat Greek yogurt
  • 2 scallions, chopped
  • 2 tablespoons fresh lime juice
  • Kosher salt
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon paprika
  • 2 1 -pound packages frozen potato-and-onion pierogi
  • 1/2 onion, thinly sliced
  • 3/4 head cabbage, shredded (about 12 cups)
  • 1 1/2 teaspoons curry powder
Directions
  • Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.

  • Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.

  • Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.

  • Divide the cabbage and pierogi among plates; serve with the yogurt sauce.

  • Per serving: Calories 533; Fat 16 g (Saturated 9 g); Cholesterol 51 mg; Sodium 1,232 mg; Carbohydrate 81 g; Fiber 9 g; Protein 19 g

  • Photograph by Antonis Achilleos


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