IMG_20171204_165741.jpgThis stew is a warm treat for a cold winter day. You can make this with homemade pierogis, but the packaged ones work just as well.
  • 2 – 3 tablespoons olive oil (divided)
  • 1 small onion chopped
  • 1 tablespoon tomato paste
  • 8 ounces white mushrooms sliced
  • 2 tablespoons flour
  • 2 cups low-sodium chicken broth
  • 2 cups of water
  • 3 cups shredded cabbage or coleslaw mix
  • 10 ounces (about 2 cups) cubed butternut squash
  • 1 12-to-13 ounce package of cheddar and potato pierogies (or any flavor of choice)
  • salt and pepper to taste
  • 1/3 cup sour cream (optional)
  • Measuring cups
  • Measuring spoons
  • Dutch oven or large pot
  • Cutting board
  • Knife
1.  Heat 2 tablespoons oil in dutch oven on medium heat.  Add onion and cook for about 5 minutes.  If needed add 1 tablespoon oil if there isn’t much oil left.  Add tomato paste and cook, stirring, for 30 seconds.  Add the mushrooms and stir well to coat.  Cook a couple of minutes.  Add the flour and cook, stirring for 1 minute, then slowly stir in the chicken broth and 2 cups of water, scraping up any browned bits from the bottom of the pot.
2.  Add the cabbage and squash to the pot, cover, and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted and the squash is tender (about 15-20 minutes).  Add the pierogies and simmer, uncovered until the pierogies are cooked through 5-7 minutes.  Season with salt and pepper to taste.  Serve and top with the sour cream.

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