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Polish Dumpling Dinner
Serves: 4
6 tablespoons vegetable oil
1 medium head cabbage, coarsely chopped
1 onion, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (16 ounce) package frozen pierogies
2 tablespoons butter
2 tomatoes, seeded and diced
In a large skillet, heat oil over medium heat and add cabbage, onion, salt, ground black pepper and garlic; cook for 20 to 30 minutes or until tender.
Bring a large pot of lightly salted water to a boil. Add pierogies and cook for 8 to 10 minutes or according to package directions; drain and stir in butter.
Just before cabbage is done, stir in tomatoes; heat through. Gently stir pierogies into cabbage mixture; serve.
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