Potato Pierogies With Cabbage And Bacon

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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. ;)

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Steps

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Preheat the oven to 300f.

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In a large nonstick skillet , heat 2 tablespoons of the oil until shimmering.

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Add half of the pierogies and cook over high heat until lightly browned , about 2 minutes per side.

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Transfer the pierogies to a large rimmed baking sheet and cover with foil.

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Repeat with the remaining oil and pierogies.

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Keep hot in the oven.

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Wipe out the skillet and add 2 tablespoons of the butter.

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Once it has melted , add the bacon and cook over moderate heat , stirring occasionally , until golden brown and crisp , about 7 minutes.

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Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened , about 5 minutes.

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Stir in the cabbage , season with salt and pepper and cook , stirring occasionally , until the cabbage is very tender , about 15 minutes.

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Stir in the hot and sweet paprikas and cook , stirring , until fragrant , about 3 minutes.

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Add the yogurt and hot water and stir until smooth and creamy.

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Add the pierogie.

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Ingredients

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vegetable oil, frozen potato pierogies, unsalted butter, bacon, onion, green cabbage, salt & freshly ground black pepper, hot paprika, sweet paprika, yogurt, hot water, fresh parsley leaves