Potato Pierogi With Cabbage And Bacon Recipes

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PIEROGIES WITH SAUTéED CABBAGE AND BACON



Pierogies with Sautéed Cabbage and Bacon image

Pierogies filled with soft, fluffy potato are comforting enough on their own, but when topped with tempting bacon and cabbage, they're taken to a whole new level.

Categories     pierogi recipes     Bacon     potato pierogies     cabbage

Time 20m

Yield 4

Number Of Ingredients 10

1 box frozen potato and onion pierogies
4 slice bacon
1 tbsp. olive oil
1 medium onion
1/2 small green cabbage
kosher salt
Pepper
1 tbsp. whole-grain mustard
1 tbsp. prepared horseradish
1/4 c. chopped fresh flat-leaf parsley

Steps:

  • Cook the pierogies according to package directions.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
  • Wipe out the skillet and heat the oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the cabbage, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.
  • Stir in the mustard, horseradish, and 1 tablespoon water and cook for 1 minute. Fold in the bacon and parsley and serve with the pierogies.

Nutrition Facts : Calories 273 calories

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

POTATO PIEROGIES WITH CABBAGE AND BACON



Potato Pierogies With Cabbage and Bacon image

F&W's Marcia Kiesel uses frozen pierogies in this rich but genius dish. I know, but it is OK once in a while! Comfort food at it's finest! UPDATE: 10/22/2009 have wanted to do this for a long time - so here goes: caramelize the onions and I added 1 more onion, used less oil 1/8 cup of vegetable oil, More to come :) Used 2-3 T of butter and used cooking spray wherever I could & then used maple-cured bacon. I change any recipe I have to make them lower in fat/calories etc. ;)

Provided by Manami

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup vegetable oil
2 lbs frozen potato pierogies
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
1/2 lb meaty slab cured bacon, cut into 1-inch cubes
1 large onion, halved and thinly sliced
1 1/2 lbs green cabbage, thinly sliced
salt & freshly ground black pepper
1 1/2 teaspoons hot paprika
1 teaspoon sweet paprika
1 cup whole-milk yogurt
1/4 cup hot water
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat the oven to 300°F.
  • In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
  • Add half of the pierogies and cook over high heat until lightly browned, about 2 minutes per side.
  • Transfer the pierogies to a large rimmed baking sheet and cover with foil.
  • Repeat with the remaining oil and pierogies; keep hot in the oven.
  • Wipe out the skillet and add 2 tablespoons of the butter.
  • Once it has melted, add the bacon and cook over moderate heat, stirring occasionally, until golden brown and crisp, about 7 minutes.
  • Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened, about 5 minutes.
  • Stir in the cabbage, season with salt and pepper and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
  • Stir in the hot and sweet paprikas and cook, stirring, until fragrant, about 3 minutes.
  • Add the yogurt and hot water and stir until smooth and creamy.
  • Add the pierogies and gently toss with the sauce.
  • Transfer the pierogies to a warm platter, sprinkle with the parsley and serve right away.

Nutrition Facts : Calories 387.2, Fat 35.4, SaturatedFat 12.6, Cholesterol 51.4, Sodium 357.4, Carbohydrate 11.6, Fiber 3.4, Sugar 7.2, Protein 7.9

POTATO PIEROGI WITH CABBAGE AND BACON



Potato Pierogi with Cabbage and Bacon image

Categories     Leafy Green     Onion     Pork     Potato     Vegetable     Meat     Bacon     Winter     Pan-Fry     Cabbage     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

4 bacon slices
1 large onion, thinly sliced
1/2 head cabbage, thinly sliced
2 tablespoons balsamic vinegar (optional)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
12- to 16-ounce package potato pierogi, thawed if frozen 1/2 cup water

Steps:

  • Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
  • While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
  • Serve potato pierogi over cabbage mixture.

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