Potato Pierogi with Cabbage and Bacon

1. 1

   Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden.

2. 2

   Add onion and cook, stirring occasionally, until golden.

3. 3

   Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown.

4. 4

   Stir in vinegar and 1 tablespoon parsley.

5. 5

   While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden.

6. 6

   Turn pierogi over and add water to skillet.

7. 7

   Simmer until water is evaporated and bottoms are golden, about 2 minutes.

8. 8

   (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.)

9. 9

   Stir in remaining tablespoon parsley.

10. 10

    Serve potato pierogi over cabbage mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.