polish

Cabbage and Potato Pierogi Skillet with Browned Butter and Chives

Name: Cabbage and Potato Pierogi Skillet with Browned Butter and Chives
Yield: 1 serving
Cuisine: polish
Ingredients: 445 g potato and cabbage pierogi, frozen; 31 g butter; 274 g white cabbage, shredded; 120 g sour cream; 17 g chives, chopped; 103 g water; 2 g black pepper; 3 g salt

This steamed dish pairs potato and cabbage pierogi, frozen with butter, white cabbage, shredded and chives, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

18 g Protein

43 g Carbohydrates

48 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

445g potato and cabbage pierogi, frozen 111 kcal
31g butter 222 kcal
274g white cabbage, shredded 69 kcal
120g sour cream 238 kcal
17g chives, chopped 6 kcal
103g water 0 kcal
2g black pepper 5 kcal
3g salt 0 kcal

Cooking instructions

potato and cabbage pierogiwater
Bring a pot of salted water to a boil. Cook frozen pierogi until they float, then 2 minutes more; drain well.
butter
Heat a skillet over medium heat. Add butter and cook until it turns nutty and lightly browned, 2-3 minutes.
potato and cabbage pierogi
Add drained pierogi and cook until golden in spots, 4-5 minutes total, turning occasionally.
water
Stir in shredded cabbage and water; cover and steam 3-4 minutes until cabbage softens.
sour creamblack peppersalt
Uncover, add sour cream, black pepper, and salt as needed; toss to coat and heat through 1 minute.
chives
Finish with chopped chives and serve hot.