Pierogies With Cabbage, Bacon, And Onions
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
60
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
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)
2
Transfer with a slotted spoon to a colander to drain
3
Pat dry
4
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
5
Transfer to a large platter and keep warm, loosely covered with foil
6
Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter
7
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
8
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
9
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
10
Transfer to platter with pierogies and sprinkle with bacon and dill
11
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)
12
Transfer with a slotted spoon to a colander to drain
13
Pat dry
14
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
15
Transfer to a large platter and keep warm, loosely covered with foil
16
Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter
17
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
18
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
19
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
20
Transfer to platter with pierogies and sprinkle with bacon and dill