Pierogies with Cabbage, Bacon and Onions
Serves 4
20 thawed Potato and Cheese Posh Pierogies
3 Tablespoons olive oil
6 bacon slices (6oz), chopped
1 large onion, thinly sliced
4 garlic cloves, chopped
1 ½ lb. Savoy cabbage, halved cored and thinly sliced (8 cups)
½ cup water
½ tsp salt
1½ cup chopped dill
Sour cream
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely cover with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transfer to platter.
Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, and then stir in garlic, cabbage, water and salt and cook covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill. Serve with sour cream on the side.
