A filling and delicious meal of tangy cabbage with potato- and cheese-filled pierogies. Serve with a tossed green salad, if desired.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
404 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a large skillet over medium heat. Add frozen pierogies and cook, turning occasionally, until golden brown, about 8 minutes per side. Keep warm until ready to serve.
Step 2
At the same time, cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 10 minutes. Remove bacon to a paper towel-lined plate, reserving drippings in the pan.
Step 3
Add cabbage and onion to the bacon drippings. Stir, cover, and cook over medium heat for 10 minutes. Stir in tomatoes, remaining 1 tablespoon oil, vinegar, sugar, and salt. Add bacon and cook, uncovered, for 5 minutes.
Step 4
Combine pierogies with the cabbage mixture and serve.
Ingredients
½ teaspoon salt
½ teaspoon white sugar
1 large onion, thinly sliced
2 tablespoons vegetable oil, divided
2 teaspoons white wine vinegar
¼ pound bacon, diced
½ small head cabbage, chopped
2 medium tomatoes, chopped
1 (16 ounce) package frozen potato and cheese filled pierogies
