Pierogi and Cabbage

1. 1

   In saucepot, prepare pierogi as label directs for boiling, using 2 teaspoons salt in water; drain.

2. 2

   Meanwhile, in 12-inch skillet over medium heat, cook bacon until browned.

3. 3

   With slotted spoon, remove bacon to paper towels to drain.

4. 4

   Discard all but 1 tablespoon bacon fat from skillet.

5. 5

   In same skillet over medium-high heat, in hot bacon fat and vegetable oil, cook cabbage and onion, covered, 10 minutes, stirring occasionally.

6. 6

   Dice 1 tomato; cut remaining tomato into thin wedges.

7. 7

   Add diced tomato, vinegar, sugar, and 1/2 teaspoon salt to cabbage mixture and cook 5 minutes, uncovered, stirring frequently.

8. 8

   Tuck pierogi and tomato wedges into cabbage mixture; heat through.

9. 9

   Sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.