This dinner serves two. It’s rich in different flavours – the onions sweet, sumptuous, go well with the somewhat acidic sour cream and the pierogis are luscious, the cabbage cooked in butter is earthy and delicious. The Frankfurter a bit smoky, nicely balanced with the sharp mustard. This is comfort food at its best enough for you to say – that sure was a terrific meal.
What You Need
1/2 head of regular cabbage.
1 medium-sized onion.
6 frozen Pierogis – store bought. Ours had a mashed potato filling but you can buy them with different fillings, including fruit so they become a dessert.
4 tablespoons sour cream.
2 tablespoons olive oil.
6 tablespoons butter.
Salt and pepper.
2 tablespoons mustard of any kind – we chose Dijon.
2 medium-sized frying pans.
1 large cooking pot.
I small bowl.
Cut your cabbage into slices and then chop into small pieces.
Heat up your frying pan on medium heat and then add the 4 tablespoons of butter and your cabbage, season with salt and pepper. Cook for 10 minutes on medium low heat until the cabbage is wilted. Set aside.
Peel and cut your onion into thin slices, set aside.
In a pre-heated – medium heat – frying pan add your olive oil and then your onions. Cook for about 15 – 17 minutes over low medium heat till the onions are kind of jammy, stirring occasionally as they cook. Once done set aside, putting them in a small bowl.
Fill your pot – 3/4 full – with water and bring to a boil. Once boiling add your pierogis, boil until they rise to the top and then for another 1 to 2 minutes, drain. Keep the pot and the water.
Once drained set the pierogis aside in a bowl.
Take your frying pan you used for the onions, adding the butter, over medium heat and then add your pierogis, frying them till they are nice and brown on the edges.
Once they are done, add the onions, cooking them long enough to warm up.
In the pot you used to boil your pierogis, turn the heat down to simmer and put your Frankfurters in there to heat up, keeping them in there till you are ready to serve your dinner.
You are now ready to serve.