Lunch: Pierogi and Cabbage

This comforting Slavic specialty features Pierogi, potato-filled dumplings, and sauteed cabbage, with the flavor of smoky, salty bacon permeating the entire dish.

Ingredients

1 package frozen potato and cheddar pierogi
salt
4 oz. sliced bacon
1 tbsp. vegetable oil
1 1/4 lb. green cabbage
1 large onion
2 tsp. distilled white vinegar
1/2 tsp. sugar
2 medium tomatoes

Instructions

In saucepot, prepare pierogi as label directs for boiling, using 2 teaspoons salt in water; drain.
Meanwhile, in 12-inch skillet over medium heat, cook bacon until browned. With slotted spoon, remove bacon to paper towels to drain. Discard all but 1 tablespoon bacon fat from skillet.
In same skillet over medium-high heat, in hot bacon fat and vegetable oil, cook cabbage and onion, covered, 10 minutes, stirring occasionally.
Dice 1 tomato; cut remaining tomato into thin wedges. Add diced tomato, vinegar, sugar, and 1/2 teaspoon salt to cabbage mixture and cook 5 minutes, uncovered, stirring frequently.
Tuck pierogi and tomato wedges into cabbage mixture; heat through. Sprinkle with bacon.

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