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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 52071"><p>PIEROGIES WITH CABBAGE, BACON, AND ONIONS </p><p> </p><p>20 frozen potato-cheese pierogies (about 28 oz; not thawed) </p><p>3 tablespoons olive oil </p><p>6 bacon slices (6 oz), chopped </p><p>1 large onion, halved lengthwise, then thinly sliced crosswise </p><p>4 garlic cloves, chopped </p><p>1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups) </p><p>1/2 cup water </p><p>1/4 teaspoon salt </p><p>1/3 cup chopped fresh dill </p><p>Accompaniment: sour cream </p><p> </p><p>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. </p><p> </p><p>Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut 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 saut remaining pierogies in same manner, transferring to platter. </p><p> </p><p>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. </p><p> </p><p>Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and saut 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. </p><p> </p><p>Makes 4 main-course servings. </p><p>Gourmet</p></blockquote><p></p>
[QUOTE="moreluck, post: 52071"] PIEROGIES WITH CABBAGE, BACON, AND ONIONS 20 frozen potato-cheese pierogies (about 28 oz; not thawed) 3 tablespoons olive oil 6 bacon slices (6 oz), chopped 1 large onion, halved lengthwise, then thinly sliced crosswise 4 garlic cloves, chopped 1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups) 1/2 cup water 1/4 teaspoon salt 1/3 cup chopped fresh dill Accompaniment: sour cream 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 saut 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 saut 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 saut 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. Makes 4 main-course servings. Gourmet [/QUOTE]
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