facebook share image   twitter share image   pinterest share image   E-Mail share image

Pierogies with Cabbage, Bacon, and Onions image

Categories     Vegetable     Quick & Easy     Dinner     Bacon     Winter     Cabbage     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 main-course servings

Number Of Ingredients 10

20 frozen potato-cheese pierogies (about 28 oz; not thawed)
3 tablespoons olive oil
6 bacon slices (6 oz), chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/3 cup chopped fresh dill
Accompaniment: sour cream


  • Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
  • Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
  • Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.

Elijah Hamilton
[email protected]

These pierogies are a delicious and affordable meal.

lucia shepherd
[email protected]

I've never made pierogies before, but this recipe was easy to follow and the results were amazing!

Shafiq Sharif
[email protected]

These pierogies are a great way to get your kids to eat their vegetables.

Isaias Risk
[email protected]

I'm not a fan of cabbage, but I loved these pierogies!

Sahib Maqsood
[email protected]

I made these pierogies in a pan instead of boiling them and they were still delicious.

Solomon Ntsiful
[email protected]

I added some grated cheese to the filling and it was delicious!

Victoria Newland
[email protected]

These pierogies are a great way to use up leftover cabbage and bacon.

Connor Martin
[email protected]

I love these pierogies! They're so flavorful and satisfying.

Gabriela aguilar castillo
[email protected]

These pierogies are the best I've ever had!

Bakir Mujic
[email protected]

I've made these pierogies several times now and they're always a hit. They're so easy to make and they taste amazing.

Laxmi Laxmi
[email protected]

These pierogies were a hit at my party! Everyone loved them.

Elyse Grabowsky
[email protected]

I made these pierogies for my family and they loved them! The filling was flavorful and the dough was perfectly cooked.

Lonell Wade
[email protected]

These pierogies were easy to make and turned out great! The cabbage, bacon, and onions were a delicious filling, and the dough was just right.

Ebyhenty MUSIC
[email protected]

I'm not usually a fan of pierogies, but these were amazing! The flavors were so well-balanced and the dough was so light and fluffy. I'll definitely be making these again.

Ann Ndisho
[email protected]

These pierogies were absolutely delicious! The cabbage, bacon, and onions were a perfect combination, and the dough was cooked to perfection. I will definitely be making these again.