Weird, I guess, but this is one of my all-time fave suppers. These are chicken livers, baked with garlic and olive oil.
The perogies are better than store-bought, though no, I didn't make 'em. They were part of a barter I managed at Christmas time with a friend.
The red cabbage not only makes a bright colour contrast, the sharp flavour balances the rest of the meal.
Hmmm not exactly what I make but Liver and Perogies is a favorite dish of mine...I use Beef Liver and cook it in gravy with sliced onions, the perogies I fry with chopped up bacon and basic corn as my sides, I'll have to give the cabbage a try..I do like my cabbage but the red cabbage turned grayish on me when I tried cooking it before and not the ideal look on the plate I was going for...lol
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