Pierogi with Bacon and Chives and braised cabbage
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.
- 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)
- 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
- 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)
- Apples / Chives - Prep as directed. (Note: You can leave the peel on the apples as you chop them.)
- 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.
- While water is boiling or oven is heating, place a Dutch oven over medium heat.
- 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.
- 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.
- Meanwhile, cook pierogi according to the method you chose.
- When cabbage is tender, stir in vinegar. Taste and season with some salt and pepper.
- Serve pierogi with bacon and chives on top. Enjoy with sour cream and cabbage on the side.
This meal has 18 reviews
This was somehow my first time eating pierogi and I love them! Next time I might cook the cabbage by itself and finish with vinegar. I didn’t love it with the apples.
Pretty good. I used Mrs T's perogies, although they didn't have my favorite flavor in stock. Normally I boil these and then serve in butter, garlic, and Penzeys fox point. These were good but I think would've been better the other way + bacon. The cabbage and carrots was better than my husband and I expected (he feared they were beets- which taste like dirt).
I had to add a fair amount of salt to the cabbage, which probably would have been less of an issue in the bacon version.
This was fine, it wasn't too much work. I love cabbage so that is always a welcome addition. We added some red pepper flakes to the cabbage to spice things up a bit.
Cabbage turned out as one note. Would definitely use less garlic next time. I think maybe making more of a quick sauerkraut with the cabbage and adding the apples at the end raw would be better.
I thought it was good but no one in the family agreed, so this is not going on the favorites list.