Photo of Crispy pierogies with sauteed cabbage, mushrooms, and onions by WW

Crispy pierogies with sauteed cabbage, mushrooms, and onions

6
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Pierogies bake up crispy and golden in the oven and are delicious served with this sautéed veggie mixture

Ingredients

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

Uncooked red onion(s)

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

Cremini mushroom(s)

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

Instructions

  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.

Notes

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!