Potato Pierogies With Cabbage and Bacon

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. ;)

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 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

1. Preheat the oven to 300°F.
2. In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
3. Add half of the pierogies and cook over high heat until lightly browned, about 2 minutes per side.
4. Transfer the pierogies to a large rimmed baking sheet and cover with foil.
5. Repeat with the remaining oil and pierogies; keep hot in the oven.
6. Wipe out the skillet and add 2 tablespoons of the butter.
7. Once it has melted, add the bacon and cook over moderate heat, stirring occasionally, until golden brown and crisp, about 7 minutes.
8. Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened, about 5 minutes.
9. Stir in the cabbage, season with salt and pepper and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
10. Stir in the hot and sweet paprikas and cook, stirring, until fragrant, about 3 minutes.
11. Add the yogurt and hot water and stir until smooth and creamy.
12. Add the pierogies and gently toss with the sauce.
13. Transfer the pierogies to a warm platter, sprinkle with the parsley and serve right away.