Ingredients for Lazy Cabbage Pierogi
- 1 pound macaroni
- 12 slices bacon
- 1 large onion
- 8 ounces fresh mushrooms
- 2 cloves garlic
- 1 (32 ounce) jar sauerkraut
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2 bay leaves
- 2 tablespoons bacon grease
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup sour cream (optional)
- salt to taste
- pepper to taste
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How to Make Lazy Cabbage Pierogi
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions. Drain well and set aside.
- In a large oven-safe skillet or Dutch oven, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the skillet. Crumble bacon and set aside.
- Add onion and garlic to the skillet with the bacon grease and cook until softened, about 5 minutes. Add mushrooms and cook until tender, about 5 more minutes.
- Stir in sauerkraut, cream of mushroom soup, and bay leaves. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add cooked macaroni and crumbled bacon to the sauerkraut mixture. Stir to combine.
- Sprinkle with cheddar cheese and sour cream (if using).
- Bake uncovered for 30-45 minutes, or until heated through and bubbly, stirring a few times during baking.
- Remove bay leaves before serving.
- Season with salt and pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
22g
Fat
31g
Carbs
23g
