Pierogi with Chives and braised cabbage
Pierogi are stuffed dumplings that are filled with creamy potatoes, cheese, or meat and are common throughout Central and Eastern Europe. They are time-consuming to make from scratch, but are widely available in the freezer section of most grocery stores, giving us a great shortcut for this weeknight meal!
Smarts: Most pierogi that we found had instructions to cook straight from the freezer by either boiling or baking. We've noted it in the recipe below, but be sure to read the package directions and choose your preferred cooking method.
- Chives (opt) - 1 Tbsp, chopped
- Pierogi, any type - 16 oz (look for these in the freezer section; sub ravioli or gnocchi)
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- Cabbage, red - 12 oz, thinly sliced
- Carrots - 5 oz, shredded (purchase pre-shredded carrots or use a box grater)
- Garlic - 4 cloves, chopped
- Apples, any type - 1, diced
- Butter - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Cabbage / Carrots / Garlic - Prep as directed. Combine cabbage and carrots in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
- Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)
- Check packaging on the pierogi you purchased for cooking instructions. Most can be prepared by boiling or baking, so prepare a pot of water or heat the oven, depending on your cooking preference.
- While water is boiling or oven is heating, place a Dutch oven over medium heat.
- To heated Dutch oven, add butter and then garlic and apples. Saute until garlic is fragrant, ~2 minutes. Add cabbage and carrots with a pinch of salt. Continue cooking until cabbage is tender, 14 to 16 minutes, stirring frequently.
- Meanwhile, cook pierogi according to the method you chose.
- When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
- Serve pierogi with sour cream and chives on top. Enjoy cabbage on the side.
This meal has 21 reviews
I loved the sweet and sour flavors here! I made one batch of cabbage without apples and carrots for my keto hubby, and I have to say, I did like that batch better. I think I wasn’t fond of the carrot combined with the apple and cabbage. I loved everything else! My preferred peirogi cooking method is boiling followed by a quick sauté (keeping them moist, *and* browned), served with sour cream and apple sauce (leftover Thanksgiving apple quince butter in this case), and the braised cabbage and bacon was an awesome accompaniment and variation on our norm! Definitely saving!
Nobody really liked the cabbage side (I thought it was just okay and I'm one of the least picky eaters in the family) and the pierogies would have been a lot better sauted rather than baked as we did (or boiled as was the other suggestion). I also thought the bacon on top wasn't really necessary for the dish.
We love Pierogis. My crowd likes them with marinara but they did okay with this. I’m the only one who ate the cabbage.
This was somehow my first time eating pierogi and I love them! Next time I might cook the cabbage by itself and finish with vinegar. I didn’t love it with the apples.
Pretty good. I used Mrs T's perogies, although they didn't have my favorite flavor in stock. Normally I boil these and then serve in butter, garlic, and Penzeys fox point. These were good but I think would've been better the other way + bacon. The cabbage and carrots was better than my husband and I expected (he feared they were beets- which taste like dirt).
I had to add a fair amount of salt to the cabbage, which probably would have been less of an issue in the bacon version.