Caraway Cabbage Stir-Fry With Cheese & Potato Pierogies

Canadian Living Magazine Test Kitchen is where this "yummy" recipe was found in April, 2004. ;) We served it here with the potato cheese perogies cut in thirds and did our residents love it! They enjoy cooked cabbage and it was made to their liking.So, we steamed the frozen perogies over a bed of cabbage & that way there was possibility of not over cooking! :) By ommiting the bacon, it can become vegetarian.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• STIR-FRY

• 1  tablespoon  vegetable oil or 1  tablespoon canola oil
• 8  cups  shredded cabbage
• 1  onion, sliced
• 1  carrot, grated
• 1⁄4 cup  cooked crumbled bacon
• 2  teaspoons cider vinegar
• 1⁄2 teaspoon caraway seed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 20  cheese-and-potato  pierogies, frozen

• GARNISH

• 1⁄2 cup light sour cream
• 2  tablespoons  chopped fresh chives

Directions

1. In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
2. Cover and cook just until cabbage is wilted, about 10 minutes.
3. Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
4. Serve with sour cream and chives.