Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces.( partially thaw them for a few minutes and they will be easier to cut)
In a soup pot, melt the butter. Add the chopped onion and cabbage; sauté for 5-7 minutes or until onions are translucent. Do not brown.
Add the pierogies and chicken broth.
Add the garlic powder, salt, pepper and paprika.
Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally.
Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3664g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 471 (81%)|
|Amt Per Serving||% DV|
|Total Fat 52.3g||70 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122.4mg||38 %|
|Sodium 18211mg||628 %|
|Potassium 1202.5mg||32 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.2g|
|Protein 20.6g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 583
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