Pierogies With Cabbage and Mushrooms

Ingredients

• 24 frozen potato cheese pierogi, defrosted
• 4 tablespoons olive oil
• 2 tablespoons butter
• 6 slices bacon, chopped
• 1 large onion, sliced
• 4 garlic cloves, chopped
• 8 ounces sliced mushrooms
• 1 lb cabbage, thinly sliced
• 1/4 cup water
• salt, pepper to taste
• 1/3 cup fresh dill, chopped
• sour cream, for serving (optional)

Directions

1. 1

   heat 1 tbsp oil and 1 tbsp butter in a skillet.

2. 2

   add pierogies, in batches and saute until browned on both sides, 5 minutes per side.

3. 3

   add more oil and butter if needed for the next batch, keep warm.

4. 4

   heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.

5. 5

   pour most fat off of skillet.

6. 6

   add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.

7. 7

   add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.

8. 8

   or you can just keep stirring, uncovered until the cabbage is crisp tender.

9. 9

   place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.

10. 10

    serve with sour cream if desired.