Pierogi with Sautéed Cabbage

Name: Pierogi with Sautéed Cabbage
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 16 ounce box frozen potato and onion pierogi; 4 slices bacon; 1 tbsp. olive oil; 1 onion, sliced; 1/2 small savoy cabbage (about 1 pound), cored and thinly sliced; Kosher salt and pepper; 1 1/2 tbsp. whole-grain mustard

Pierogi might be our favorite freezer find.

By Kate MerkerPublished: Jan 13, 2023

1 Rating

pierogi with mixed cabbage on a blue and white plate

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

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Frozen pierogi gets a major upgrade when tossed with tender savoy cabbage, onion and crispy bacon, proving that it only takes a handful of ingredients to produce a quick, satisfying meal. A dollop of whole-grain mustard stirred into the vegetables at the end provides a sharp boost that adds depth and balance to the dish.

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Ingredients

1
16 ounce box frozen potato and onion pierogi
4
slices bacon
1 Tbsp.
olive oil
1
onion, sliced
1/2
small savoy cabbage (about 1 pound), cored and thinly sliced
Kosher salt and pepper
1 1/2 Tbsp.
whole-grain mustard

Directions

1. Step 1Panfry pierogi per package directions.
2. Step 2Meanwhile, cook bacon in large skillet on medium, flipping once, until crisp, 5 to 6 minutes. Transfer to paper towel–lined plate; let cool then break into pieces.
3. Step 3Wipe out skillet and heat oil on medium. Add onion and cook, covered, stirring occasionally, for 5 minutes. Add cabbage and season with 1/4 teaspoon each salt and pepper; cook, covered, stirring occasionally, until vegetables are just tender, 2 to 3 minutes.
4. Step 4Stir in mustard and 1 tablespoon water and cook 1 minute. Fold in bacon and serve with pierogi.