Side Dish

Faux Pierogi over Cabbage and Potatoes O'Brien

Name: Faux Pierogi over Cabbage and Potatoes O'Brien
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Cuisine: European
Ingredients: 1 pound mini-cheese ravioli*; 1/4 cup grapeseed oil; 2 tablespoons grapeseed oil; 1 green bell pepper, stem and seeds removed and diced; 1/2 head green cabbage, chopped in a food processor **; 1 pound medium round spinach ravioli *; 1 red bell pepper, stem and seeds removed and diced; 1/2 head red cabbage, chopped in a food processor**; 12 large round ricotta stuffed ravioli*; Salt and freshly ground black pepper; 1 large white onion, diced; 3 large white potatoes, diced into 1-inch cubes

24 September 2026

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Total Time100 Mins

Serves6

Per Serving$2.04

Faux Pierogi over Cabbage and Potatoes O'Brien is an Eastern European recipe that serves 6. For $2.04 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This side dish has 754 calories, 27g of protein, and 32g of fat per serving.

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Method:

1
Bring a pot of water to boil for the potatoes and boil until tender.
2
Drain well, cover and set aside.
3
Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.
4
To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat.
5
Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper.
6
Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.
7
To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.
8
Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.