Pierogi with Curried Cabbage

Ingredients

• 12 cups cabbage shredded
• 1.5 teaspoons curry powder 
• 4 servings kosher salt 
• 2 tablespoons juice of lime fresh
• 0.5  onion thinly sliced
• 2 pound potato-and-onion pierogi frozen
• 0.5 teaspoon paprika 
• 0.5 cup greek yogurt plain low-fat
• 2  scallions chopped
• 4 tablespoons butter unsalted

Equipment

• bowl
• baking sheet
• oven
• pot
• aluminum foil
• microwave

Directions

1. Preheat the oven to 400 degrees F.
2. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
3. Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds.
4. Add the frozen pierogi and toss to coat.
5. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
6. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat.
7. Add the onion and cook, stirring, until golden brown, about 8 minutes.
8. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (
9. Add another splash of water, if necessary.) Season with salt.
10. Divide the cabbage and pierogi among plates; serve with the yogurt sauce.
11. Photograph by Antonis Achilleos