Perogies With Cabbage, Bacon and Onions: A Taste of Comfort

The scent of sautéed cabbage and onions always takes me back to my grandmother’s kitchen. She had a knack for transforming humble ingredients into incredibly comforting meals. While her signature dish was always stuffed cabbage rolls, this recipe for perogies with cabbage, bacon, and onions captures that same essence of warmth and deliciousness, a simple yet satisfying harmony of flavors that always feels like a hug from the inside out. It’s a dish that proves that the best things in life, and in the kitchen, are often the simplest.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Dietary Type: Varies (can be adapted to vegetarian)

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
• Sour cream (optional), for serving

Equipment Needed

• 6 to 8 quart pot
• Colander
• 12-inch heavy skillet
• Slotted spoon
• Paper towels
• Large platter
• Foil

Instructions

1. Begin by parboiling the frozen potato cheese pierogies. In a 6 to 8 quart pot of boiling salted water, carefully add the pierogies. Leave the pot uncovered and stir occasionally. Cook for 1 minute less than the package instructions indicate. Remember, the pierogies will not be completely cooked at this stage.
2. Once parboiled, use a slotted spoon to transfer the pierogies to a colander to drain thoroughly. Once drained, gently pat dry with paper towels. This step is crucial for achieving a beautifully golden crust when sautéing.
3. Heat 1 tablespoon of olive oil in a 12-inch heavy skillet over medium-high heat. Sauté half of the pierogies, turning them over once, until golden brown, about 4 minutes per batch. The key is to not overcrowd the pan; work in batches to ensure each pierogi gets that desirable golden crisp.
4. Transfer the sautéed pierogies to a large platter and cover loosely with foil to keep them warm.
5. Add the remaining 1 tablespoon of olive oil to the skillet and repeat the sautéing process with the remaining pierogies until golden brown. Transfer them to the platter with the first batch and cover with foil.
6. Now, it’s time for the bacon. Cook the chopped bacon in the same skillet over moderately high heat, stirring occasionally, until crisp and golden, about 6 to 8 minutes.
7. Once the bacon is cooked to your liking, transfer it to paper towels to drain off the excess grease. This will ensure the bacon stays crispy and adds a delightful textural contrast to the dish.
8. Pour off all but 1 tablespoon of fat from the skillet. Add the remaining olive oil to the skillet and sauté the sliced onion, stirring until golden, about 8 minutes. Don’t rush this step – allowing the onions to caramelize properly will deepen the flavor of the entire dish.
9. Reduce the heat to moderate, then stir in the chopped garlic, sliced cabbage, water, and salt.
10. Cook, covered, stirring occasionally until the cabbage is tender, 5 to 7 minutes. The water will help to steam the cabbage and ensure it cooks evenly.
11. Transfer the cabbage mixture to the platter with the pierogies. Sprinkle with the crispy bacon and fresh dill.
12. Serve hot, with sour cream on the side, if desired.

Expert Tips & Tricks

• Don’t overcrowd the pan when sautéing the pierogies. Overcrowding lowers the temperature of the pan and results in steamed, rather than browned, pierogies. Work in batches for best results.
• For a richer flavor, use butter instead of olive oil for sautéing the pierogies and vegetables.
• If you don’t have savoy cabbage, you can use regular green cabbage. The cooking time may need to be adjusted slightly.
• To make this dish ahead of time, you can prepare the cabbage and onion mixture in advance and store it in the refrigerator. Reheat before adding the pierogies, bacon, and dill.
• For extra flavor, consider adding a splash of apple cider vinegar to the cabbage mixture during the last few minutes of cooking. This will add a touch of acidity that balances the richness of the bacon and pierogies.

Serving & Storage Suggestions

Serve the perogies with cabbage, bacon, and onions hot, straight from the skillet or platter. A dollop of sour cream is a classic accompaniment, but you can also offer other toppings such as applesauce or fried onions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sauté the perogies and cabbage mixture in a skillet with a little oil until heated through. You can also reheat them in the microwave, but they may not be as crispy. Freezing is not recommended as the texture of the cabbage and pierogies may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	282 kcal	N/A
Total Fat	22.3g	34%
Saturated Fat	6.1g	30%
Cholesterol	23.1mg	7%
Sodium	479.3mg	19%
Total Carbohydrate	15.5g	5%
Dietary Fiber	5.9g	23%
Sugars	5.5g	N/A
Protein	7.9g	15%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon for a vegetarian version. You can add smoked paprika to the cabbage and onions for a smoky flavor.
• Vegan: Use vegan pierogies, omit the bacon, and use a plant-based butter or oil for sautéing. Nutritional yeast can add a cheesy flavor.
• Gluten-Free: Use gluten-free pierogies.
• Different Vegetables: Feel free to add other vegetables to the cabbage mixture, such as carrots, mushrooms, or bell peppers.
• Different Herbs: Try using other fresh herbs, such as parsley or chives, instead of or in addition to the dill.

FAQs (Frequently Asked Questions)

Q: Can I use different types of pierogies?
A: Absolutely! While potato cheese pierogies are traditional, you can use any flavor you prefer, such as potato and onion, sauerkraut, or even fruit-filled pierogies for a sweeter twist.

Q: Can I use pre-shredded cabbage?
A: Yes, you can use pre-shredded cabbage to save time. However, freshly sliced cabbage tends to have a better texture and flavor.

Q: How do I prevent the pierogies from sticking to the pan?
A: Make sure the pan is hot enough and that you are using enough oil. Also, avoid overcrowding the pan.

Q: Can I bake the pierogies instead of sautéing them?
A: While sautéing gives them the best texture, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Q: Can I add meat other than bacon?
A: Certainly! Kielbasa sausage or ham would be delicious additions. Just be sure to cook them before adding them to the cabbage mixture.

Final Thoughts

This perogies with cabbage, bacon, and onions recipe is a testament to the beauty of simple, hearty cooking. It’s a dish that’s perfect for a cozy weeknight meal or a comforting weekend brunch. I encourage you to try it and make it your own, adding your favorite vegetables, herbs, or spices. And if you do, I’d love to hear about your creations! Pair it with a crisp, dry white wine or a cold beer for a truly satisfying experience.