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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A simple yet humble recipe courtesy of my mother in law. Heck, I didn't know what to call this recipe! ;) We use store bought Cheemo brand frozen perogie from Canada for this dish, but you can certainly use your own homemade perogie. (I hope one day to learn how to make them and spell the word correctly.) Sometimes I add a potato to the mix to stretch the meal even though perogies already contain potatoes. The Cheemo brand has a cheddar cheese/potato variety we really like and an herb/roasted garlic one, too. I noticed the Cheemo site has a similar recipe to this one. Check it out! Serve with a tossed green salad that contains beets, in keeping with the Ukrainian/Russian/Eastern European theme. A Recipezaar member is going to have to set me straight on the correct spelling of pierogies/perogie/-both singular and plural forms. Ingredients:
3 -4 slices bacon |
12 -16 pierogi, frozen (a bag of the cheemo brand is 18 ounces in total, use about 12-16 pierogies for this recipe) |
2 small carrots, peeled and cut into thin slices |
1 large russet potato, sliced thinly (unpeeled or not) |
1 medium yellow onion, peeled and cut into crescents |
1 medium red bell pepper (stemmed, seeded, membrane removed and sliced) |
2 cups red cabbage, coarsely chopped (or a mix of green and red cabbage) |
1 garlic clove, peeled and minced |
oil, for frying |
salt and black pepper, to taste |
sour cream, for garnish |
Directions:
1. In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
2. Remove the bacon fat (or not) and add 2 tablespoons oil.
3. Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
4. Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
5. Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
6. Crumble the bacon and stir it into the pan.
7. Season with salt and pepper to taste.
8. Serve with sour cream.
9. Servings are estimated.
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