| Level: | Easy |
| Total: | 35 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup plain low-fat Greek yogurt
- 2 scallions, chopped
- 2 tablespoons fresh lime juice
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 teaspoon paprika
- 2 1-pound packages frozen potato-and-onion pierogi
- 1/2 onion, thinly sliced
- 3/4 head cabbage, shredded (about 12 cups)
- 1 1/2 teaspoons curry powder
Instructions
- Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
- Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.
- Divide the cabbage and pierogi among plates; serve with the yogurt sauce.
Nutrition Facts
| Calories | 533 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 51 milligrams |
| Sodium | 1232 milligrams |
| Carbohydrates | 81 grams |
| Dietary Fiber | 9 grams |
| Protein | 19 grams |
Reviews
I’ve made this recipe two times. It’s simple if you buy a bag of already shredded cabbage. It’s delicious. I double the “sauce” because it’s great as a dip or a savory yogurt for breakfast. Thanks for the great dinner idea!