Cabbage and Bacon with Pierogi
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 - medium head of cabbage1 - large-ish onion5 - slices of bacon1 - package of pierogi (yield 10 about)
You will need a VERY large pan for this recipe.
Chop the onion and cut the bacon into 1" pieces. Saute until onion is transparent is bacon is about halfway cooked. (You shouldn't need oil if you use regular bacon.) Roughly chop the cabbage and add to the onion/bacon mixture.
When the cabbage turns a vibrant green, add the pierogi and give it all a good stir. (Most pierogi that comes from the store is precooked. If it is frozen or made from scratch, just boil it for a few minutes to slightly un-thaw or cook.)
From there, cover and stir about every two minutes so the pierogi don't stick to the bottom of the pan.
Salt and pepper to taste. (Most bacon has enough salt already in it for my personal taste.)
Should yield about 3 adult servings. (Or 4 if you have two children.)
Number of Servings: 3
Recipe submitted by SparkPeople user DRAGONESS2134.
Chop the onion and cut the bacon into 1" pieces. Saute until onion is transparent is bacon is about halfway cooked. (You shouldn't need oil if you use regular bacon.) Roughly chop the cabbage and add to the onion/bacon mixture.
When the cabbage turns a vibrant green, add the pierogi and give it all a good stir. (Most pierogi that comes from the store is precooked. If it is frozen or made from scratch, just boil it for a few minutes to slightly un-thaw or cook.)
From there, cover and stir about every two minutes so the pierogi don't stick to the bottom of the pan.
Salt and pepper to taste. (Most bacon has enough salt already in it for my personal taste.)
Should yield about 3 adult servings. (Or 4 if you have two children.)
Number of Servings: 3
Recipe submitted by SparkPeople user DRAGONESS2134.
Nutritional Info Amount Per Serving
- Calories: 408.5
- Total Fat: 8.3 g
- Cholesterol: 14.5 mg
- Sodium: 543.4 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 9.0 g
- Protein: 17.0 g
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