PIEROGIES WITH CABBAGE AND MUSHROOMS
this was a quick easy meal using store bough pierogies and cabbage, which was a steal after st patty's day.
Provided by chia2160
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat 1 tbsp oil and 1 tbsp butter in a skillet.
- add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
- add more oil and butter if needed for the next batch, keep warm.
- heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
- pour most fat off of skillet.
- add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
- add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
- or you can just keep stirring, uncovered until the cabbage is crisp tender.
- place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
- serve with sour cream if desired.
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Saith zain
[email protected]I've never had pierogies before, but these were amazing. I'll definitely be making them again.
Sudab sarker Sudab sarker
[email protected]These pierogies were delicious! I especially loved the crispy dough.
Syeed Shuvo
[email protected]I made these pierogies for a party, and they were a huge hit. Everyone loved them!
Blessing Azeez Surakat
[email protected]These pierogies were a little too spicy for my taste. I think I'll use less paprika next time.
Asim Jamali
[email protected]I'm not a huge fan of cabbage, but I really enjoyed these pierogies. The dough was cooked perfectly, and the filling was flavorful.
Real Real
[email protected]These pierogies were so easy to make, and they tasted amazing. I'll definitely be making them again soon.
Ismel Khan
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to impress your guests.
Dahlia Estrada
[email protected]These pierogies were a little too oily for my taste. I think I'll try baking them next time.
Baran Lalani
[email protected]I made these pierogies for my family, and they loved them! They're a great way to use up leftover cabbage and mushrooms.
Barry Britland
[email protected]I'm allergic to mushrooms, so I omitted them from the filling. The pierogies were still delicious.
umar Liaqat
[email protected]I had a hard time finding sauerkraut, so I used cabbage instead. The pierogies still turned out great!
mawujitse rueben
[email protected]These pierogies were a little bland for my taste. I think I'll add some more salt and pepper next time.
Jessica Irineo
[email protected]I followed the recipe exactly, and the pierogies turned out perfectly. They were crispy on the outside and soft and fluffy on the inside.
Ponas kudikis
[email protected]These pierogies were delicious! I especially loved the cabbage and mushroom filling.
Ellie Nulo
[email protected]I've never made pierogies before, but this recipe made it easy. They turned out great, and I'll definitely be making them again.
sambisha shrestha
[email protected]These pierogies were a hit at my party! Everyone loved them, and they were gone in no time.
Jr Alvarez
[email protected]I'm not usually a fan of pierogies, but these were really good. The cabbage and mushrooms were flavorful, and the dough was cooked just right.
Basit Butt
[email protected]I've made pierogies before, but this recipe was by far the best. The instructions were easy to follow, and the results were amazing. My family loved them!
jeff winter
[email protected]These pierogies were absolutely delicious! The cabbage and mushrooms were cooked perfectly, and the dough was light and fluffy. I will definitely be making these again.