I don’t remember where I discovered perogies, but I suspect it was in my Austrian days. I’m sure the ones I ate were handcrafted by an Eastern European grandmother. The ones I feed my kids aren’t; we buy them in the freezer section. Isn’t this supposed to be a food blog?! Stay with me. This is comfort food at its finest, and while I’ve had some stellar sweet potato perogies and lots of different preparations, we always make them like this. Because they’re perfect. The browned pasta over a veggie that looks intimidating but is actually sweet and very kid-friendly (once they taste it) is so great and visually fun that they won’t even notice the green leaves sprinkled decoratively around.
Perogies with red cabbage and watercress
Get everything prepped and out before you get going. You’re going to use one pot for boiling the perogies, one frying pan to brown them, and one saute pan for the cabbage. For your own sanity, have the watercress rinsed and ready, the roasted pumpkin seeds and sour cream out, and dishes waiting. You want to eat this hot.
- 1 head red cabbage
- 1/4 cup balsamic vinegar
- 2 TB sugar
- 1 pound cheese and potato perogies, still frozen
- 1 bag watercress, rinsed
- 1 cup sour cream
- 1/2 cup roasted pumpkin seeds
- 1 bunch chives (cut up with kitchen shears over the bowls)
- Step 1 Chop up your red cabbage, taking out the core. Heat the saute pan and melt a pat of butter in there. Toss in the cabbage over medium-low heat and let it soften. Once softened (5-12 minutes), add balsamic vinegar, sugar, salt and pepper to taste. Lower heat and keep warm.
- Step 2 Boil water and cook perogies until they float, while heating oil and butter in a frying pan. Transfer them a few at a time to the frying pan, and don’t move them around too much. Flip them over after a minute or two, so both flat sides are browned. Toss them in a bowl to stay warm.
- Step 3 To serve, put a generous portion of red cabbage and 4-5 perogies in each bowl. Top with sour cream, watercress, pumpkin seeds and chives. Enjoy!