Potato Pierogies with Cabbage and Dill
1 16-19-oz. pkg. frozen potato pierogies
1 tbsp margarine or butter
1 small head green cabbage (1-1/2 lb.), thinly sliced with tough ribs discarded
1 medium onion, thinly sliced
2 tbsp chopped fresh dill
In large saucepot prepare pierogies in boiling salted water as label
directs.
Meanwhile in nonstick 12-inch skillet melt margarine or butter over
medium-high heat. Add cabbage, onion, 3/4 teaspoon salt and 1/4
teaspoon coarsely ground black pepper and cook 25 minutes or until
vegetables are tender and lightly browned, stirring often.
Drain pierogies, reserving 1 cup cooking water. Add pierogies and
reserved cooking water to cabbage mixture. Heat through, stirring
often. Sprinkle with dill to serve.
Makes 4 main dish servings--320 calories each.
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