This dish is one I didn’t photograph while cooking for two reasons:
- It is so easy!
- 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!
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.
Pierogies with Sautéed Cabbage and Bacon
Recipe lightly adapted from Woman’s Day
- 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
- Cook the pierogies according to package directions.
- 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.
- 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.
- 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.
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