Pierogies With Cabbage and Mushrooms

Pierogies With Cabbage and Mushrooms

wtorek, 28 stycznia 2014

Pierogies With Cabbage and Mushrooms

Time: 40 mins

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.