Photo of Crispy Pierogies with Sauteed Cabbage, Mushrooms, and Onions by WW

Crispy Pierogies with Sauteed Cabbage, Mushrooms, and Onions

Points® value
Total Time
30 min
10 min
20 min
Pierogies bake up crispy and golden in the oven and are delicious served with this sautéed veggie mixture


Frozen potato and cheese pierogies

12 item(s)

Butter flavour cooking spray

1 spray(s)

Table salt

2½ tsp(s), divided

Olive oil

1 tsp(s), extra virgin

Red onion

3 cup(s), sliced, thinly sliced (2 large)

Cremini mushrooms

1 oz, sliced (3 cups)

Shredded red cabbage

3 oz

Caraway seeds

1 tbsp(s)

White pepper

¼ tsp(s)

Soy sour cream

1 oz, 1 tsp lowfat

Fresh parsley

2 tbsp(s), minced


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment and arrange pierogies on sheet. Spray tops with butter-flavored cooking spray and season with 1 tsp salt. Bake for 18 minutes, flipping half-way through for even browning.
  3. While pierogies bake, heat oil in a large non-stick sauté pan. Add onions and mushrooms and cook, stirring often, for approximately 10 minutes or until mushrooms have browned and onions are softened. Add cabbage, caraway, and pepper and cook for an additional 2 minutes or until cabbage has wilted. Set aside and keep warm.
  4. When pierogies are done serve with sautéed veggies. Garnish each dish with 1 tsp low fat sourcream and parsley.


If you prefer your pierogies soft, just boil them for 8 minutes while the veggies are cooking.. this method gets dinner on the table quicker too!