Green Cabbage with Bacon over Pierogi

I had wanted to make something a bit lighter and more summery with the cabbage we had, but I was really, really trying to avoid going to the grocery store this week. (I've been successful so far!) And since I had a big bag of pierogi and a package of bacon in the freezer, I decided to turn to my trusted cabbage-over-pierogi recipe.

I've made this many times in the past and it is incredibly easy to throw together. It also makes delicious leftovers! It is probably more appropriate for a cold winter day, but it tastes just as good in the summer!

Green Cabbage with Bacon and Pierogi
(serves 4)

4 slices of bacon

1/2 large white onion, sliced

1/4 cup of water
2 Tablespoons of white sugar
4 cloves of garlic, minced
2 teaspoons of caraway seed
pinch of salt and black pepper
1 large head of green cabbage, roughly chopped

12 frozen pierogi, such as Mrs T's

1/2 cup of sour cream (fat free is fine)

Directions: In a large saucepan, fry bacon over medium heat until cooked. When done, remove the bacon from pan and place on paper towels. Keep bacon drippings in the pan, and add the onion to the same pan. Cook for about 4 minutes, and then add the water, sugar, garlic, caraway seed, salt, and pepper. Stir to combine. Add cabbage to pan, keep at medium heat, and cover. Cook for 10 minutes.

After 10 minutes, remove lid and stir to combine, especially scraping up any browned onions from the bottom. Re-cover and cook for another 10 minutes.

Meanwhile, prepare pierogies according to package directions. Pulse bacon in a food processor, until it is chopped to large crumbs. When pierogies are done, place on a plate and ladle the cooked cabbage on top of them. Top with a dollop of sour cream and fresh bacon bits. Enjoy! 


Adapted from allrecipes.com, original recipe here.