Caraway Cabbage Stir-Fry With Cheese & Potato Pierogies |
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Prep Time: 22 Minutes Cook Time: 1 Minutes |
Ready In: 23 Minutes Servings: 6 |
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Canadian Living Magazine Test Kitchen is where this yummy recipe was found in April, 2004. ;) We served it here with the potato cheese perogies cut in thirds and did our residents love it! They enjoy cooked cabbage and it was made to their liking.So, we steamed the frozen perogies over a bed of cabbage & that way there was possibility of not over cooking! :) By ommiting the bacon, it can become vegetarian. Ingredients:
1 tablespoon vegetable oil or 1 tablespoon canola oil |
8 cups shredded cabbage |
1 onion, sliced |
1 carrot, grated |
1/4 cup cooked crumbled bacon |
2 teaspoons cider vinegar |
1/2 teaspoon caraway seed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
20 cheese-and-potato pierogies, frozen |
1/2 cup light sour cream |
2 tablespoons chopped fresh chives |
Directions:
1. In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
2. Cover and cook just until cabbage is wilted, about 10 minutes.
3. Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
4. Serve with sour cream and chives.
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