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Pierogies with Sautéed Cabbage & Mushrooms

Crispy pierogies bake to a golden brown in the oven while you make the delicious sautéed veggie mixture to serve on the side.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side
Servings: 4 servings


  • 1 12 oz package potato and cheese pierogies 12 pierogies
  • Butter flavored cooking spray
  • 2 1/2 tsp salt divided
  • 1 tsp extra virgin olive oil
  • 3 cups red onion thinly sliced (2 large)
  • 1 8 oz package cremini mushrooms sliced (~3 cups)
  • 3 cups shredded red cabbage
  • 1 tsp caraway seed
  • 1/4 tsp pepper
  • 1 tbsp + 1 tsp sour cream
  • 2 tbsp minced fresh parsley


  • Preheat oven to 425 degrees. Line a baking sheet with parchment and arrange pierogies on sheet. Spray tops with butter-flavored cooking spray and season with 1 tsp salt.Bake for 18 minutes, flipping half-way through for even browning.
  • While pierogies bake, heat oil in a large non-stick sauté pan. Add onions and mushrooms and cook, stirring often, for approximately 10 minutes or until mushrooms have browned and onions are softened.
  • Add cabbage, caraway, and pepper and cook for an additional 2 minutes or until cabbage has wilted. Set aside and keep warm. When pierogies are done serve with sautéed veggies. Garnish each dish with 1 tsp sour cream and parsley.


If you prefer your pierogies soft, just boil them for 8 minutes while the veggies are cooking. This method gets dinner on the table quicker too!

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