Lunch: Pierogis and Cabbage

Recipe by Woman's Day Kitchen Frozen pierogi is surprisingly heart-healthy, and it's available in an array of flavors, making it a great staple for weeknight dinners. It's even better when paired with flavorful cabbage dressed in balsamic vinegar and who

Ingredients

1 box frozen potato-and-onion pierogis
1 tbsp. olive oil
1 red onion
1/2 small red cabbage (about 1 lb)
Kosher salt and pepper
2 tbsp. balsamic vinegar
1 tbsp. whole-grain mustard
2 tbsp. chopped fresh chives (optional)

Instructions

Cook the pierogis according to package directions.
Meanwhile, heat the oil in a medium skillet over medium heat. Sauté the onion until tender, 6 to 7 minutes. Add the cabbage, 1/2 tsp salt and 1/4 tsp pepper, and sauté for 3 minutes.
Add the vinegar and cook, stirring occasionally, until the cabbage is wilted but still slightly crunchy, 4 to 5 minutes more; stir in the mustard and chives, if desired. Serve with the pierogis.

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