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Loading...| 3 -4 slices bacon | |
| 12 -16 pierogi , frozen ( a bag of the Cheemo brand is 18 ounces in total , use about 12-16 pierogies for this recipe ) | |
| 2 small carrots , peeled and cut into thin slices | |
| 1 large russet potato , sliced thinly ( unpeeled or not ) | |
| 1 medium yellow onion , peeled and cut into crescents | |
| 1 medium red bell pepper ( stemmed , seeded , membrane removed and sliced ) | |
| 2 cups red cabbage , coarsely chopped ( or a mix of green and red cabbage ) | |
| 1 garlic clove , peeled and minced | |
| oil , for frying | |
| salt and black pepper , to taste | |
| sour cream , for garnish |
| 1. | Cook bacon in a large pan over medium-high heat until crispy. Remove and set aside, leaving the bacon grease in the pan. |
| 2. | Add frozen pierogi to the pan and fry until golden brown. Remove and set aside with the bacon. |
| 3. | Add sliced carrots and potatoes to the same pan and cook until tender. Remove and set aside with the bacon and pierogi. |
| 4. | In the same pan, sauté onion, red pepper, and cabbage for 5-7 minutes or until tender. Add minced garlic and continue to sauté for an additional 1-2 minutes. |
| 5. | Return the bacon, pierogi, carrots, and potatoes to the pan and stir well. Season with salt and black pepper to taste. |
| 6. | Serve hot and garnish with sour cream. |
Quick and easy to make, delicious and filling.
Can be customized with different vegetables.
Not a low-calorie dish and may be high in fat and carbohydrates depending on the pierogi used.
This dish contains a variety of vegetables which are high in vitamins, minerals, and fiber. It can be modified to be lower in calories and fat by using turkey bacon or omitting the sour cream garnish.
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