Perogies With Cabbage, Bacon and Onions

I haven't made this yet but it is on my short list of things to try. I love perogies and I love cabbage and to combine them with bacon and onions, well, I just died and went to heaven!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 20  frozen potato cheese  pierogies
• 2  tablespoons olive oil
• 6  slices bacon, chopped
• 1  large onion, halved lengthwise, then thinly sliced crosswise
• 4  garlic cloves, chopped
• 1 1⁄2 lbs savoy cabbage, halved, cored and thinly sliced (8 cups)
• 1⁄2 cup water
• 1⁄4 teaspoon salt
• 1⁄2 cup  chopped fresh dill

Directions

1. Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
2. Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
3. Cook bacon in same skillet over moderately high heat stirring occasionally until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
4. Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
5. Serve hot with sour cream if desired.