A filling and delicious meal of tangy cabbage with potato- and cheese-filled pierogies. Serve with a tossed green salad, if desired.
Ingredients
- 2 tablespoons vegetable oil , divided
- 1 package frozen potato and cheese filled pierogies , 16 ounce
- 0.25 pounds bacon , diced
- 0.5 small head cabbage , chopped
- 1 large onion , thinly sliced
- 2 medium tomatoes , chopped
- 2 teaspoons white wine vinegar
- 0.5 teaspoons white sugar
- 0.5 teaspoons salt
Instructions
-
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.
-
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.
-
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.
-
4
Combine pierogies with the cabbage mixture and serve.
Nutrition Facts
Per serving
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