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! These last appeared on a meal plan in 2019.
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.
These were very good. I had to use ravioli as perogi were out at my store. The cabbage went so well with it!0 Helpful
Loved the braised cabbage and we had thick pork chops that we grilled. Great meal0 Helpful
The cabbage was great. I think I might try adding some caramelized onions to the bacon for topping the pierogi.0 Helpful
Well I kind of changed this entirely. Did a full pound of bacon, made a roux, and improvised a cream sauce (added some leftover gruyere from the fancy grilled cheese last week). Used tortellini as pierogi were expensive. Also skipped the cabbage due to my family being stubborn as oxen and refusing to eat it. I thought it was delicious :)0 Helpful
I used Ravioli instead of Pierogi.0 Helpful