Potato Pierogies With Cabbage And Bacon

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.