Pierogies With Cabbage Bacon And Onions Recipes

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PIEROGIES WITH CABBAGE, BACON, AND ONIONS



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

Steps:

  • 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.

PIEROGIES AND CABBAGE



Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 9

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
  • Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
  • Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
  • Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

PEROGIES WITH CABBAGE, BACON AND ONIONS



Perogies With Cabbage, Bacon and Onions image

I haven't made this yet but it is on my short list of things to try. I love perogies and I love cabbage and to combine them with bacon and onions, well, I just died and went to heaven!

Provided by MarieRynr

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

20 frozen potato cheese pierogies
2 tablespoons olive oil
6 slices bacon, chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lbs savoy cabbage, halved, cored and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/2 cup chopped fresh dill

Steps:

  • Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
  • Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
  • 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 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
  • Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
  • Serve hot with sour cream if desired.

Nutrition Facts : Calories 282.1, Fat 22.3, SaturatedFat 6.1, Cholesterol 23.1, Sodium 479.3, Carbohydrate 15.5, Fiber 5.9, Sugar 5.5, Protein 7.9

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