Categories: dinner, vegetarian

Ingredients

• 1 16-oz box frozen potato-and-onion pierogis
• 1 Tbsp olive oil
• 1 red onion, thinly sliced
• 1/2 small red cabbage (about 1 lb), cored and shredded
• Kosher salt and pepper
• 2 Tbsp balsamic vinegar
• 1 Tbsp whole-grain mustard
• 2 Tbsp chopped fresh chives (optional)

Directions

1. Cook the pierogis according to package directions.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Sauté the onion until tender, 6 to 7 minutes. Add the cabbage, 1/2 tsp salt and 1/4 tsp pepper, and sauté for 3 minutes.

3. Add the vinegar and cook, stirring occasionally, until the cabbage is wilted but still slightly crunchy, 4 to 5 minutes more; stir in the mustard and chives, if desired. Serve with the pierogis.

4. Prep Tip: To panfry pierogis, boil them according to package directions; drain. Panfry in a nonstick skillet in 1 tsp olive oil over medium heat until golden brown, 2 to 3 minutes per side.

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