Cabbage and Dumplings
3 boxes (18 pierogies) ready made pierogies
1 large head cabbage, chopped and cored
1/2 cup water
1 large white onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
salt and pepper, to taste
1. Fill a large pot 2/3 full with water, bring to a boil. When at a rolling boil, add about 1 teaspoon salt to the water and put the pierogies in the water. Cover and let cook until tender.
2. Meanwhile, get out another large pot and add 1/2 cup water to it, along with the chopped cabbage. Turn heat on high and gently toss the cabbage until it is soft, the water will have cooked away for the most part.
3. Add chopped peppers and onions and turn the heat down on low and cover, letting the rest of the water steam the vegetables. By this time, the pierogies whould be ready. Drain and add them to the vegetables.
4. Use the salt and the black pepper to raise it to your taste level. I make it a pretty spicy dish.
This is a filling dish, and my family loves it. Plenty of vitamins are left in the cabbage, especially if you do not cook it too long.