Pierogies With Cabbage and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day. Ingredients:
24 frozen potato cheese pierogi, defrosted |
4 tablespoons olive oil |
2 tablespoons butter |
6 slices bacon, chopped |
1 large onion, sliced |
4 garlic cloves, chopped |
8 ounces sliced mushrooms |
1 lb cabbage, thinly sliced |
1/4 cup water |
salt, pepper to taste |
1/3 cup fresh dill, chopped |
sour cream, for serving (optional) |
Directions:
1. heat 1 tbsp oil and 1 tbsp butter in a skillet.
2. add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
3. add more oil and butter if needed for the next batch, keep warm.
4. heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
5. pour most fat off of skillet.
6. add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
7. add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
8. or you can just keep stirring, uncovered until the cabbage is crisp tender.
9. place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
10. serve with sour cream if desired.
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