PEROGIES WITH CABBAGE, BACON AND ONIONS

Perogies With Cabbage, Bacon and Onions image

Provided by MarieRynr

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

20 frozen potato cheese pierogies
2 tablespoons olive oil
6 slices bacon, chopped
1 large onion, halved lengthwise, then thinly sliced crosswise
4 garlic cloves, chopped
1 1/2 lbs savoy cabbage, halved, cored and thinly sliced (8 cups)
1/2 cup water
1/4 teaspoon salt
1/2 cup chopped fresh dill

Steps:

Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
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. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
Serve hot with sour cream if desired.

Nutrition Facts : Calories 282.1, Fat 22.3, SaturatedFat 6.1, Cholesterol 23.1, Sodium 479.3, Carbohydrate 15.5, Fiber 5.9, Sugar 5.5, Protein 7.9