Recipe by Manami
F&W's Marcia Kiesel uses frozen pierogies in this rich but genius dish. I know, but it is OK once in a while! Comfort food at it's finest! UPDATE: 10/22/2009 have wanted to do this for a long time - so here goes: caramelize the onions and I added 1 more onion, used less oil 1/8 cup of vegetable oil, More to come :) Used 2-3 T of butter and used cooking spray wherever I could & then used maple-cured bacon. I change any recipe I have to make them lower in fat/calories etc. ;)
- 1⁄4 cup vegetable oil
- 2 lbs frozen potato pierogies
- 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
- 1⁄2 lb meaty slab cured bacon, cut into 1-inch cubes
- 1 large onion, halved and thinly sliced
- 1 1⁄2 lbs green cabbage, thinly sliced
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons hot paprika
- 1 teaspoon sweet paprika
- 1 cup whole-milk yogurt
- 1⁄4 cup hot water
- 2 tablespoons chopped fresh parsley leaves
Directions See How It's Made
- Preheat the oven to 300°F.
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
- Add half of the pierogies and cook over high heat until lightly browned, about 2 minutes per side.
- Transfer the pierogies to a large rimmed baking sheet and cover with foil.
- Repeat with the remaining oil and pierogies; keep hot in the oven.
- Wipe out the skillet and add 2 tablespoons of the butter.
- Once it has melted, add the bacon and cook over moderate heat, stirring occasionally, until golden brown and crisp, about 7 minutes.
- Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened, about 5 minutes.
- Stir in the cabbage, season with salt and pepper and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
- Stir in the hot and sweet paprikas and cook, stirring, until fragrant, about 3 minutes.
- Add the yogurt and hot water and stir until smooth and creamy.
- Add the pierogies and gently toss with the sauce.
- Transfer the pierogies to a warm platter, sprinkle with the parsley and serve right away.