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This year I am trying to join with other bloggers in creating and sharing a recipe with one ingredient as the common thread. This is the first week and the item is cabbage. Originally, I thought about sharing my Polish aunt’s cabbage and rice (and still might at a later date) as it is super easy and tasty. However, I remembered that we had pierogies in the freezer and was inspired to make Sautéed Cabbage and Pierogies for my submission.
A Few Words on Cabbage and Pierogies
If you haven’t worked with cabbage before, be prepared for what some might consider a strong or ‘stinky’ smell. Personally, I love it and know how yummy the dish will be. But, I put it out there should you or someone in your house have a serious issue with odors.
Secondly, a small cabbage can go a LONG way. For this recipe, I picked up the smallest cabbage I could find and still only used half of the cabbage to make the dish (serving 6.) I still have enough for another meal. The only exception is if you are making a vat of a cabbage dish.
Pierogies have a short cook time (as it is more about reheating them from a frozen state.) Beyond watching the clock, you can also watch the pot and pull them as soon as they are all floating.
Also, when sautéing them in a pan, do not be surprised when they start sticking.
Sautéed Cabbage and Pierogies
This dish is super easy to make. If you do not have pierogies in the house, just sub something like egg noodles and you’ve now got cabbage and noodles!
For our particular dinner, I elected to use Garlic Herb Tilapia from Gorton’s (rather than making the fish from scratch) and serve peas for an additional vegetable. And, the dinner plate was rounded out with a dollop of unsweetened applesauce, something we learned to serve along side pierogies from our time in the greater Cleveland area.
Do you fix dishes with cabbage in your house?
Every try pierogies or a dish similar to this one?