Pierogies With Cabbage and Mushrooms

Total Time
40mins
Prep 15 mins
Cook 25 mins

this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day.

Ingredients Nutrition

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.
Most Helpful

5 5

Very good. Quick and easy. Subbed bacon fat for the butter and oil. Hmmm... bacon. Omitted the garlic and dill for personal preference. Used the uncovered method for a more tender-crisp cabbage. Eliminating the boiling step and using thawed pierogies was nice. Less dishes and time. However it also provided a much crisper / hard pierogie.

5 5

Hi All! I gave this recipe 5 stars because of the great idea... I just "tweaked" it my way a little. I used a ham steak cut up in larger sections, no mushrooms, I used a little ground fennel to taste and sauted 2 apples cut in slices. I layered in a large casserole dish-pierogies,ham,apples,and then cabbage cut in ribbons. I added a pinch of sugar to the cabbage saute as well, nice presentation. Thanks for the great idea! OOOOps! almost forgot-I completely deleted the dill! Whew!

5 5

chia, wonderful! this is real comfort food! oh, they were so good! we had a ball eating the pierogies. Thanks so much for allowing me the luxury of remembering my grandparents via your pierogies. Thanks a lot, Diane :=)