Potato Pierogi With Cabbage And Bacon Recipes

PIEROGIES WITH SAUTéED CABBAGE AND BACON

Steps:

• Cook the pierogies according to package directions.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
• Wipe out the skillet and heat the oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the cabbage, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.
• Stir in the mustard, horseradish, and 1 tablespoon water and cook for 1 minute. Fold in the bacon and parsley and serve with the pierogies.

POTATO PIEROGI WITH CABBAGE AND BACON

Steps:

• Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
• While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
• Serve potato pierogi over cabbage mixture.

FAUX PIEROGI OVER CABBAGE AND POTATOES O'BRIEN

Steps:

• Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.
• Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.
• To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.
• To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.
• Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.

PIEROGIES AND CABBAGE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
• Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
• Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
• Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

POTATO PIEROGIES WITH CABBAGE AND BACON

Steps:

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

PIEROGIES WITH CABBAGE, BACON, AND ONIONS

Steps:

• Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
• Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
• Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.

PEROGIES WITH CABBAGE, BACON AND ONIONS

Steps:

• Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked) Transfer with a slotted spoon to a colander to drain. Pat dry.
• Heat 1 TBS oil in a 12 inch heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and cover loosely with foil. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
• Cook bacon in same skillet over moderately high heat stirring occasionally until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
• Reduce heat to moderate, then stir in garlic, cabbage, water and salt. Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes. Transfer to platter with perogies and sprinkle with bacon and dill.
• Serve hot with sour cream if desired.

CABBAGE PIEROGI

Steps:

• Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
• To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
• To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.