Pierogi Stir Fry

Recipe by COOKGIRl
READY IN: 30mins


  • 3 -4
    slices bacon
  • 12 -16
    pierogi, frozen (a bag of the Cheemo brand is 18 ounces in total, use about 12-16 pierogies for this recipe)
  • 2
    small carrots, peeled and cut into thin slices
  • 1
    large russet potato, sliced thinly (unpeeled or not)
  • 1
    medium yellow onion, peeled and cut into crescents
  • 1
    medium red bell pepper (stemmed, seeded, membrane removed and sliced)
  • 2
    cups red cabbage, coarsely chopped (or a mix of green and red cabbage)
  • 1
    garlic clove, peeled and minced
  • oil, for frying
  • salt and black pepper, to taste
  • sour cream, for garnish


  • In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
  • Remove the bacon fat (or not) and add 2 tablespoons oil.
  • Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
  • Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
  • Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
  • Crumble the bacon and stir it into the pan.
  • Season with salt and pepper to taste.
  • Serve with sour cream.
  • Servings are estimated.