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. 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. 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. 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. 4 Combine pierogies with the cabbage mixture and serve.

Nutrition per serving