Crispy pierogies with sauteed cabbage, mushrooms, and onions
Frozen potato and cheese pierogies
Butter flavour cooking spray
2½ tsp(s), divided
1 tsp(s), extra virgin
Uncooked red onion(s)
3 cup(s), chopped, thinly sliced (2 large)
1 oz, sliced (3 cups)
Shredded red cabbage
Soy sour cream
1 oz, 1 tsp lowfat
2 tbsp(s), minced
- Preheat oven to 425 degrees.
- 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.
- 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.
- When pierogies are done serve with sautéed veggies. Garnish each dish with 1 tsp low fat sourcream and parsley.