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Pierogi with Bacon and Chives
and braised cabbage

Active: 40 min Total: 40 min

Pierogi are stuffed dumplings that are filled with creamy potatoes, cheese, or meat and are common throughout Central and Eastern Europe. They are time-consuming to make from scratch, but are widely available in the freezer section of most grocery stores, giving us a great shortcut for this weeknight meal!
Smarts: Most pierogi that we found had instructions to cook straight from the freezer by either boiling or baking. We've noted it in the recipe below, but be sure to read the package directions and choose your preferred cooking method.

Tags

Ingredients

Servings:
4
Metric
Pierogi with Bacon and Chives:
  • Bacon - 6 strips, chopped
  • Chives (opt) - 1 Tbsp, chopped
  • Pierogi, any type - 16 oz (look for these in the freezer section; sub ravioli or gnocchi)
  • Sour cream - 1/3 cup (sub plain or Greek yogurt)
Braised Cabbage with Apples and Carrots:
  • Cabbage, red - 12 oz, thinly sliced
  • Carrots - 5 oz, shredded (purchase pre-shredded carrots or use a box grater)
  • Garlic - 4 cloves, chopped
  • Apples, any type - 1, diced
  • Butter - 1 1/2 Tbsp
  • Vinegar, apple cider - 1 1/2 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cabbage / Carrots / Garlic / Bacon - Prep as directed. Combine cabbage and carrots in one container. Store garlic and bacon in their own containers. (Can be done up to 5 days ahead)
  2. Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)

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Make

  1. Check packaging on the pierogi you purchased for cooking instructions. Most can be prepared by boiling or baking, so prepare a pot of water or heat the oven, depending on your cooking preference.
  2. While water is boiling or oven is heating, place a Dutch oven over medium heat.
  3. Add bacon to heated Dutch oven and saute until crisp, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp / 15 mL of bacon grease (for 4 servings; adjust if customizing) and return Dutch oven to heat.
  4. To heated Dutch oven, add butter and then garlic and apples. Saute until garlic is fragrant, ~2 minutes. Add cabbage and carrots with a pinch of salt. Continue cooking until cabbage is tender, 14 to 16 minutes, stirring frequently.
  5. Meanwhile, cook pierogi according to the method you chose.
  6. When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
  7. Serve pierogi with bacon and chives on top. Enjoy with sour cream and cabbage on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (39)
Gluten-free (1)
Paleo (2)
Vegetarian (8)

23 reviews

Recipe is pan seared pork chops but the picture shows peirogies. The reviews also talk about peirogies.

By: Emmylou
Posted: Jul 26, 2020
Diet: Gluten-free
0 Helpful

Delicious. Wish I had added more salt to the veggies, and maybe a few nuts for crunch.

By: Lauren
Posted: Mar 25, 2020
Diet: Original
0 Helpful

Bought jarred red cabbage and got the pierogies from a local euro mart. Easy Peasy and everyone loved it.

By: Eric
Posted: Feb 17, 2020
Diet: Original
0 Helpful

This was fine, but the pierogi were fairly bland. Vegetarian version lacked protein. The cabbage on the side was yummy.

By: Jenn
Posted: Jan 31, 2020
Diet: Vegetarian
0 Helpful

Skipped the cabbage, added a side of sausage. This is a great weeknight meal.

By: Teresa
Posted: Jan 28, 2020
Diet: Original
0 Helpful

I really enjoyed this meal. I've never made braised cabbage, but I really liked the sweet and tart flavors!

By: Christina
Posted: Dec 19, 2019
Diet: Original
0 Helpful