Potato Dumpling Platter

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"This is a hearty and delicious dish with dumplings and vegetables."
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45 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 964 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large skillet, heat oil over medium heat and add cabbage, onion, salt, ground black pepper and garlic; cook for 20 to 30 minutes or until tender.
  2. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 8 to 10 minutes or according to package directions; drain and stir in butter.
  3. Just before cabbage is done, stir in tomatoes; heat through. Gently stir perogies into cabbage mixture; serve.


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This looked pretty until I added the tomatoes--they muddied the bright green cabbage color. The taste was okay, but not fabulous.

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