2 large red apples such as Fuji or Gala, cut into 1/2-inch slices
2 tablespoons brown sugar
12 ounces light kielbasa, cut into 1/2-inch chunks
1 package (16 ounces) cabbage mix for coleslaw
1/4 cup cider vinegar
1/2 teaspoon salt
- Heat large covered saucepot of salted water to boiling over high heat. Add pierogies and cook as label directs.
- Meanwhile, in nonstick 12-inch skillet, toss apples with sugar. Add kielbasa and cook over medium-high heat 2 to 3 minutes or until lightly browned, stirring frequently.
- Stir in cabbage, vinegar, salt and 2 tablespoons water; cover and cook 2 minutes or until cabbage is tender-crisp, stirring.
- Drain pierogies. Gently toss pierogies with cabbage mixture. Makes 4 main-dish servings.
¥ Each serving: About 485 calories, 21g protein, 64g carbohydrate, 19g total fat (7g saturated), 7g fiber, 67mg cholesterol
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PHOTO SOURCE: (c) Alice Gao – “Better from Scratch”