Sunday, July 6, 2014

Pierogi with Curried Cabbage

Pierogi's have always been a big hit with Bubba and the crew, combined with Curried Cabbage and you have a Meatless Monday meal that will please even the most manly, man. For a regular meal you can substitute meat-filled pierogi. The great thing about this recipe is no-one has a clue that they are eating healthy.
The creamy yogurt sauce is a wonderful accompaniment to the pierogi and the cabbage. Quick and easy, you'll be serving a really great meal in 35 minutes.


  • 1/2 cup plain 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


  1. Preheat the oven to 400 degrees. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; refrigerate until ready to serve.
  2. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
  3. Add the frozen pierogi and toss to coat. Spread pierogi on a foil-lined baking sheet and bake, flipping halfway through, until golden, 20 to 25 minutes.
  4. 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.
  5. 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.
  6. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.