A filling and delicious meal of tangy cabbage with potato- and cheese-filled pierogies. Serve with a tossed green salad, if desired.
Ingredients
- vegetable oil: 2 Tbsp (divided)
- frozen potato and cheese filled pierogies: 1 pack (16 ounce pack)
- bacon: 0.25 pound (diced)
- head cabbage: 0.5 piece (chopped)
- onion: 1 piece (sliced)
- medium tomatoes: 2 piece (chopped)
- white wine vinegar: 2 tsp
- white sugar: 0.5 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Combine pierogies with the cabbage mixture and serve.
