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$0.63 per serving
1 likes
Ready in 1 hour and 30 minutes
Spoonacular Score: 78% 
Pierogies with Caramelized Onion, Cabbage, and Potato might be just the hor d'oeuvre you are searching for. This recipe serves 8 and costs 63 cents per serving. Watching your figure? This dairy free recipe has 406 calories, 10g of protein, and 17g of fat per serving. 1 person were impressed by this recipe. A mixture of olive oil, earth balance margarine, soy milk, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Eastern European cuisine. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is pretty good. Similar recipes include Potato Pierogies With Cabbage and Bacon, Braised Red Cabbage With Caramelized Onion And Cider, and Caramelized Onion and Savoy Cabbage Chowder with Thyme.
For the dough:
For the filling:
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.
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dairy-free
