Ingredients

The following ingredients have 4 Servings
  • 1 pkg. (12.84 ounces) frozen mini classic cheddar pierogies
  • 2 Tbs. butter
  • 1 cup chopped carrots
  • 1 cup chopped sweet onion, (such as Vidalia)
  • 3 cups thinly sliced cabbage, (about 6 ounces)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1/2 cup Guinness stout beer (or beef broth)
  • 1/2 lb. (8 ounces) deli-sliced corned beef, (chopped)
  • 1 pkg. (7 ounces) aged Irish cheddar (, shredded, such as Kerrygold)
  • 1 Tbs. chopped parsley

Instruction

  • Preheat oven to 375F. Coat a  1 1/2-quart baking dish with non-stick cooking spray.
  • Bring a pot of water to a boil over high heat and cook piergoies for 3 minutes. Drain and run under cold water to cool; reserve.
  • In large non-stick skillet melt butter over medium-high heat.
  • Cook carrots, onion, kosher salt, pepper and garlic powder until tender-crisp, about 5 minutes, stirring occasionally.
  • Stir in cabbage and cook until wilted and golden on edges, about 4 minutes, stirring occasionally.
  • Add Guinness and cook 2 minutes. Remove from heat and cool slightly.
  • Arrange half of reserved peirogies on bottom of prepared baking dish. Top with half of corned beef, half of cabbage mixture and 1 cup shredded cheese. Repeat with remaining ingredients ending with remaining shredded cheese.
  • Bake 25 minute or until heated through and cheese is melted.
  • Sprinkle with chopped parsley.