1 (15 ounce) box frozen pierogies, potato and cheese filling, thawed partially
2 tablespoons butter
1⁄2 cup chopped onion
1 cup finely chopped cabbage, packed
3 1⁄2 cups chicken broth
1⁄4 teaspoon garlic powder
1⁄4-1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon paprika
1 cup low-fat milk
1 cup shredded cheddar cheese
1. Partially thaw the pierogies enough to cut through.
2. Cut each pierogie lengthwise, then 3 times crosswise, so each will be cut into 8 pieces. Don't worry if they rip or fall apart.
3. In a soup pot, melt the butter. Add the chopped onion and cabbage sauté for 5-7 minutes or until onions are translucent. Do not brown. Add the cut up pierogies and chicken broth. Add the garlic powder, salt, pepper and paprika.
4. Bring to a boil. Reduce heat and gently simmer for about 15 minutes, stirring occasionally. Add the milk and cheese. Cook and stir over low heat until heated through and cheese is melted, about 5 minutes.