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
PIEROGIES WITH CABBAGE AND MUSHROOMS
this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day.
Provided by chia2160
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat 1 tbsp oil and 1 tbsp butter in a skillet.
- add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
- add more oil and butter if needed for the next batch, keep warm.
- heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
- pour most fat off of skillet.
- add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
- add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
- or you can just keep stirring, uncovered until the cabbage is crisp tender.
- place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
- serve with sour cream if desired.
CABBAGE, KIELBASA AND PIEROGIES
I love pierogies and they finish this cabbage-kielbasa saute perfectly. I know there are plenty of really good cabbage, kielbasa and potato recipes, but the pierogies in this dish just melt in your mouth. Not a diet dish, but a delicious comfort food meal. I got the recipe from a PBS home cooking special and have loved it ever since. Note that cooking start times overlap in this recipe. Reduce the amount of butter if desired.
Provided by ninja
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
- Remove pierogies with a slotted spoon and drain well.
- While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
- Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
- Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
- Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
- Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.
FRIED CABBAGE AND BACON WITH ONION
This is a fantastic comfort food recipe!One thing about comfort foods is that you can add a little of this and a little of that, to absolutely make it your comfort food. Feel free to add your special ingredient!
Provided by FLUFFSTER
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the cabbage into quarters. Remove any wilted or discolored outer leaves. Cut out the core from the cabbge quarters. Cut into large 1-inch dice.
- Cook the bacon and onion in a 4-quart pan over medium heat until bacon is crisp, and the onion is wilted.
- Remove the bacon and onion to paper towels to drain. There should be about 1/2 cup of bacon drippings in the pan.
- Add the cabbage to these drippings and cook without stirring until it begins to brown, about 3 minutes.
- Add the water, sugar, salt and pepper and cook until the cabbage is tender, about 20 minutes.
- Crumble the cooked bacon into the cabbage and serve hot.
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