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Pierogi with Bacon and Chives
and braised cabbage

Active: 40 minTotal: 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.



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
Amount Per Serving
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% Daily Value
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  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.)


  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.

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This meal has 18 reviews

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

We really loved the paleo version (with pork chops) exactly as written. We aren’t even sortof fussy eaters, we pretty much like everything :] This is going back on the menu for next week to use up the rest of our cabbage and pork chops!

By: Christine
Posted: Dec 09, 2019
Diet: Paleo

I loved this because it was so easy. I think i am the only one who liked the cabbage but everyone had some.

By: Megan
Posted: Dec 06, 2019
Diet: Original

I loved the sweet and sour flavors here! I made one batch of cabbage without apples and carrots for my keto hubby, and I have to say, I did like that batch better. I think I wasn’t fond of the carrot combined with the apple and cabbage. I loved everything else! My preferred peirogi cooking method is boiling followed by a quick sauté (keeping them moist, *and* browned), served with sour cream and apple sauce (leftover Thanksgiving apple quince butter in this case), and the braised cabbage and bacon was an awesome accompaniment and variation on our norm! Definitely saving!

By: Jeanine
Posted: Dec 03, 2019
Diet: Original

Nobody really liked the cabbage side (I thought it was just okay and I'm one of the least picky eaters in the family) and the pierogies would have been a lot better sauted rather than baked as we did (or boiled as was the other suggestion). I also thought the bacon on top wasn't really necessary for the dish.

By: Victoria
Posted: Dec 03, 2019
Diet: Original

We love Pierogis. My crowd likes them with marinara but they did okay with this. I’m the only one who ate the cabbage.

By: Ashley
Posted: Dec 03, 2019
Diet: Original