Pierogi Stir Fry

Ingredients

• 3-4 slices bacon
• 12-16 pierogi, frozen (a bag of the Cheemo brand is 18 ounces in total, use about 12-16 pierogies for this recipe)
• 2 small carrots, peeled and cut into thin slices
• 1 large russet potato, sliced thinly (unpeeled or not)
• 1 medium yellow onion, peeled and cut into crescents
• 1 medium red bell pepper (stemmed, seeded, membrane removed and sliced)
• 2 cups red cabbage, coarsely chopped (or a mix of green and red cabbage)
• 1 garlic clove, peeled and minced
• oil, for frying
• salt and black pepper, to taste
• sour cream, for garnish

Directions

1. 1

   In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.

2. 2

   Remove the bacon fat (or not) and add 2 tablespoons oil.

3. 3

   Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.

4. 4

   Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.

5. 5

   Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.

6. 6

   Crumble the bacon and stir it into the pan.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve with sour cream.

9. 9

   Servings are estimated.