Potato Pierogies With Cabbage And Bacon Recipe

Ingredients for Potato Pierogies With Cabbage And Bacon

• Vegetable Oil
• Frozen Potato Pierogies
• Unsalted Butter
• 4 slices (approximately 4 oz) maple-cured bacon
• 2 medium yellow onions, thinly sliced
• Green Cabbage
• Salt & Freshly Ground Black Pepper
• Hot Paprika
• Sweet Paprika
• 1/2 cup plain Greek yogurt
• 1/4 cup hot water
• Fresh Parsley Leaves

How to Make Potato Pierogies With Cabbage And Bacon

1. Preheat oven to 300°F (150°C).
2. In a large nonstick skillet, heat 1/8 cup vegetable oil over high heat until shimmering.
3. Add half of the pierogies and cook, turning occasionally, until lightly browned (about 2-3 minutes per side).
4. Transfer browned pierogies to a large rimmed baking sheet. Cover with foil and keep warm in the oven.
5. Repeat with remaining pierogies and oil.
6. Wipe out the skillet. Add 2 tablespoons butter and melt over medium heat.
7. Add 4 slices (approximately 4 oz) maple-cured bacon and cook, stirring occasionally, until golden brown and crisp (about 7 minutes).
8. Remove bacon from skillet, set aside, and crumble when cool.
9. Add 2 tablespoons butter to the skillet. Add 2 medium yellow onions, thinly sliced, and cook over moderately low heat until softened and caramelized (about 8-10 minutes).
10. Add 1 medium head of green cabbage, thinly sliced (about 4 cups), salt, and pepper. Cook, stirring occasionally, until cabbage is very tender (about 15-20 minutes).
11. Stir in 1 teaspoon sweet paprika and 1/2 teaspoon hot paprika. Cook until fragrant (about 1 minute).
12. Add 1/2 cup plain Greek yogurt and 1/4 cup hot water. Stir until smooth and creamy.
13. Add cooked pierogies and gently toss with the sauce.
14. Serve immediately on a warm platter, topped with crumbled bacon and fresh parsley (optional).