Pierogies and Cabbage
Tangy cabbage and pierogies stuffed with cheese and potatoes make for a satisfying and delectable meal. If desired, serve with a tossed green salad.
In a big skillet, heat 1 tablespoon of oil over medium heat.
Frozen pierogies should be added and cooked for about 8 minutes per side, turning occasionally, until golden brown.
Till you’re ready to serve, keep warm.
In the meantime, cook bacon in a sizable deep skillet over medium-high heat for 7 to 10 minutes, or until evenly browned.
While saving the drippings in the pan, remove the bacon to a plate lined with paper towels.
Incorporate onion and cabbage with the bacon drippings.
Stir, cover, and cook for 10 minutes at medium heat.
Add the tomatoes, along with the final tablespoon of oil, vinegar, sugar, and salt.
Add the bacon and cook for 5 minutes uncovered.
After combining the pierogies and cabbage mixture, serve.