PIEROGIES WITH CABBAGE, BACON, AND ONIONS
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
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
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
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
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
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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