Pierogi and Cabbage

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.