Potato Dumpling Platter

6 tablespoons vegetable oil

1 medium head cabbage, coarsely chopped

1 onion, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

1 (16 ounce) package frozen pierogies

2 tablespoons butter

2 tomatoes, seeded and diced

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.

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.

Just before cabbage is done, stir in tomatoes; heat through. Gently stir perogies into cabbage mixture; serve.