Stove-Top Lazy Pierogi With Peppers and Onions

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STOVE-TOP LAZY PIEROGI WITH PEPPERS AND ONION

Sauteed sweet red peppers, onion with fresh cabbage, sauerkraut and garlic served with pan-fried shells and peas in olive oil, and garlic! Big garlic and black pepper flavors! Serve with applesauce.

Serves 6

Pasta Shells:

16 oz. box med. pasta shells cooked according to package instructions in lots of salted water with 2 tablespoons vegetable oil, drained, then rinsed under cold water till chilled; return to colander to continue draining as you prepare the rest of the salad ingredients – I used Creamette brand

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Saute:

1/2 stick vegan butter or 4 T. vegan tub butter

2 lg. sweet red peppers, cored, cut in half from end to end, then crosswise into thin strips (1/4 inch wide)

1 jumbo onion, cut in half from end to end, cut ends off, peel, then cut into 1/4 inch wide half rings

1 t. salt

2 t. garlic powder

1/2 sm. cabbage, core, cut in half, then cut into 1/4 inch wide strips

1 t. pink Himalayan salt

2 t. garlic powder

27 oz. can plain sauerkraut, I used Star Cross brand – place in colander, run under cold water, lifting kraut to turn it over, then squeeze a handful at a time to extract excess liquid

additional 2 t. garlic powder

additional salt to taste

lots of fresh grind black pepper

2 T. extra virgin olive oil

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In extra-large skillet, over medium heat, melt margarine.

Add pepper and onion strips. Toss to coat, then add 1 teaspoon salt and 2 t. garlic powder. Saute till partially wilted.

Add cabbage strips, additional garlic powder and salt. Saute till soft and liquid on bottom of skillet evaporates.

Add squeezed sauerkraut followed garlic powder and salt. Toss to distribute evenly, then saute till all liquid evaporates.

Add lots of fresh grind black pepper to taste. Continue to cook till bottom starts to turn golden. Always keep the temperature the same – medium. Don’t raise and lower it. That way everything cooks the same. All the cabbage should look like sauerkraut when done; yes the fresh cabbage . Remove from heat.

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Assembly:

2 T. extra virgin olive oil

1 T. garlic paste

2 T. granulated sugar

garlic powder to taste (we want a lot of garlic in this dish)

salt and black pepper to taste (pepper is important too -don’t be shy)

12 oz. pkg. froz. peas

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In another extra large skillet, over medium-low heat, melt 2 T. extra virgin olive oil with the other half stick vegan butter.

Add 1 tablespoon garlic paste, stir, then add drained shells all at once. Gently separate shells as they heat up and become pliable. Cook, stirring fairly often, till shells lightly brown in some spots.

Add 2 tablespoons sugar, additional garlic powder to taste. Additional salt and black pepper to taste.

Add 12 oz. pkg. froz. peas thawed in boiling water till plump, then drained well. Stir well.

When done to your liking and seasoned as you like, remove from heat.

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To serve: Place pasta on individual serving plates. Top with cabbage mixture. Drizzle with a little olive oil. Serve with a side of applesauce.

The applesauce makes the entire dish pop.

Or, mix the pasta with the cabbage and plate with a side of applesauce.

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