Perogies With Cabbage, Bacon and Onions |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve hot with sour cream if desired.
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