Dumplings with stewed cabbage curry

Ingredients:

• 1/2 cup plain low-fat Greek yogurt
• 2 green onions, chopped
• 2 tablespoons freshly squeezed lime juice
• 4 tablespoons unsalted butter
• 0.5 tsp paprika
• 2 packages of frozen potato and onion dumplings (450g each)
• Half an onion, thinly sliced
• 12 cups chopped cabbage
• 1.5 tsp curry powder

Preparation:

1. Preheat oven to 200°C. In a small bowl, combine yogurt, green onions, lime juice, and 3 tablespoons water; season with salt to taste. Refrigerate until ready to serve.
2. In a large microwave-safe bowl, combine 2 tablespoons butter and paprika; microwave until melted, about 30 seconds. Add the frozen pierogi and toss to coat. Place the pierogi on a foil-lined baking sheet, place in the oven, and bake, turning halfway through, until golden brown, 20-25 minutes.
3. Meanwhile, melt the remaining 2 tablespoons butter in a wide saucepan over medium heat. Add the onion and cook, stirring, until golden brown, about 8 minutes.
4. Add the cabbage, curry powder, 3/4 teaspoon salt, and a splash of water and simmer, stirring occasionally, until the cabbage is tender, about 12 minutes. Add a little more water if needed. Season with salt to taste. Divide the stewed cabbage and dumplings among bowls; serve with yogurt sauce.