Serves 1 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 1/4 head Green Cabbage — Sliced 1/2 each Red Onion — Sliced 1 cup Mushrooms — sliced or quartered 1 bunch Parsley — Chopped 5 each pierogie, potato and Cheddar 3 ounces Oil 1 ounce Butter 1/2 cup Romano cheese — Shredded 2 ounces Balsamic vinegarIn a SautÃ© pan heat the oil till ALMOST smoking and add the cabbage, onion,and mushrooms sautÃ©ing until they start to brown. Add the perogies andreduce heat slightly.As all the veggies and the perogies begin to brown nicely season with alittle salt and pepper and add the Romano cheese. Give everything a good toss and let the cheese brown a bit.Once the cheese has browned some, shut off the pan and add the balsamicvinegar. Toss in the parsley and the butter. Being careful not to rip therogies, scrape up the goodness that might have stuck to the pan while mixing in the parsley and butter.Dish up right away and enjoy!Per Serving: (excluding unknown items): 1547 Calories: 128g Fat (72.5%calories from fat): 34g Protein: 76g Carbohydrate: 8g Dietary Fiber: 137mgCholesterol: 1659mg Sodium. Exchanges: 4 Grain(Starch): 2 1/2 Lean Meat: 21/2 Vegetable: 0 Fruit: 24 Fat.