Monday, March 31, 2014

Pierogies with Sauteed Cabbage

I grew a lot of cabbage in my garden last fall and this ended up being one of my favorite dishes to use it in.  Quick, filling, and delicious, we served this up at least once a month over the winter months.  I've switched out the pierogies for egg rolls and stuffed ravioli and they were both great!

Pierogies with Sauteed Cabbage
Recipe modified from Delish

1 Tbsp. olive oil
1 medium onion, thinly sliced
1 head green cabbage, cored and thinly sliced
salt and pepper to taste
4 slices bacon, cooked and crumbled
16 oz. box pierogies (or substitute)

Prepare pierogies according to package directions (we always saute ours)
Cook bacon until crisp, transfer to paper towels and break into pieces.

Heat oil in skillet over medium heat.
Add onion and season with salt and pepper.
Cook until translucent and just starting to turn golden, about 5 minutes.
Add cabbage and season again with salt and pepper.
Cook, stirring occasionally, until warmed through and just tender, about 5 minutes.
Sprinkle bacon over cabbage and stir to incorporate.
Serve with prepared pierogies.

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