Pierogies with Sautéed Cabbage and Bacon

This dish is one I didn’t photograph while cooking for two reasons:

  1. It is so easy!
  2. I didn’t plan to blog about it.

Which means I only have one picture of the final dish.

But after eating this delicious, change-of-pace dinner, there was no way I could deprive you guys of this recipe. It is So.Good!

photo 2

With only eight inexpensive ingredients (plus salt and pepper), this dish from Woman’s Day is also easy on the budget.

First I cooked a few slices of bacon in a skillet, crumbled them, and set the pieces aside. In the same pan, after removing all but a tablespoon of the bacon drippings, I sautéed half of a thinly-sliced green cabbage, along with sliced onion, and seasoned with salt and pepper.

Once the cabbage and onions were tender, I combined the mixture with whole grain mustard and prepared horseradish. Finally, I mixed minced fresh parsley, added the bacon back into the mixture. The cooked pierogies were served atop the cabbage mixture to complete the meal.

Absolutely delicious! I loved the pillowy soft pierogi filling paired with the crisp tender cabbage mixture. The horseradish and whole grain mustard lent a nice tangy bite to to the dish as well.

photo 3

Pierogies with Sautéed Cabbage and Bacon

Recipe lightly adapted from Woman’s Day

Ingredients

  • 1 box (16-ounce) frozen pierogies (I like the cheddar and potato!)
  • 4 slices bacon
  • 1 medium onion, thinly sliced
  • 1/2 small (about 1 pound) green cabbage, cored and thinly sliced
  • Salt and Pepper
  • 2 teaspoons whole-grain mustard
  • 2 teaspoons prepared horseradish
  • 1/4 cup(s) chopped fresh flat-leaf parsley

Directions

  1. Cook the pierogies according to package directions.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
  3. Remove all but 1 tablespoon of bacon drippings from same skillet, and heat over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the cabbage, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.
  4. Stir in the mustard, horseradish, and 1 tablespoon water and cook for 1 minute. Fold in the bacon and parsley and serve with the pierogies.

Yield: 4

This fed two for dinner, realistically. My only concern was the high sodium content of this meal, which was balanced by eating lower-sodium foods for the rest of the day.

My rating: 8.9/10

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