Pierogies With Cabbage and Mushrooms

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 24  frozen potato cheese pierogi, defrosted
• 4  tablespoons olive oil
• 2  tablespoons butter
• 6  slices bacon, chopped
• 1  large onion, sliced
• 4  garlic cloves, chopped
• 8  ounces  sliced mushrooms
• 1  lb cabbage, thinly sliced
• 1⁄4 cup water
•  salt, pepper to taste
• 1⁄3 cup fresh dill, chopped
•  sour cream, for serving (optional)

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.