This is a good way to use the 5 pound bag of frozen pierogies you bring home as leftovers from the Kramer family beach vacation. Make this while you listen to the “The 8 Polish Foods of Christmas” by Veggie Tales.
Saute the pierogies according to the package directions. Core and thinly slice the cabbage and apple, and chop the parsley.
Heat the butter on medium in a 12 inch skillet, 3-4 minutes until golden brown and fragrant, stirring often. Add the onions and cook 2 minutes. Add the cabbage and season with salt and pepper. Cover the skillet and cook 7 minutes, until cabbage is tender, stirring occasionally.
Stir the apple into the cabbage and cook, uncovered, 2 minutes. Toss pierogies with cabbage. Serve topped with a dollop of sour cream, a side of applesauce (optional) and garnished with parsley. Serves 4.