Caraway Cabbage Stir-Fry with Cheese Perogies
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Steam frozen perogies over a bed of cabbage for a European-inspired meal.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 481 |
| pro | 17 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 67 g |
| fibre | 6 g |
| chol | 57 mg |
| sodium | 1143 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 27% |
| vit A | 58% |
| vit C | 53% |
| folate | 53% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
8 cups (2 L) shredded cabbage
1 onion, sliced
1 carrot, grated
1/4 cup (50 mL) cooked crumbled bacon
2 tsp (10 mL) cider vinegar
1/2 tsp (2 mL) caraway seeds
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
20 frozen cheese-and-potato perogies
1/2 cup (125 mL) light sour cream
2 tbsp (25 mL) chopped fresh chives
Preparation:
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes. Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange perogies on cabbage mixture; cover and steam, turning perogies once, until cabbage is tender, about 10 minutes. Serve with sour cream and chives.
Tags:
Main Course; Meat-Pork; Vegetables; Cheese/Other Dairy; Stir-fry;
Source
Canadian Living Magazine: April 2004
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