12 Fresh or Frozen Potato and Cheese Pierogies
1 tablespoons olive oil
6 bacon slices, chopped
1 onion, halved lengthwise, then thinly sliced crosswise
2 cloves garlic, chopped
1 1/2 lb Savoy cabbage, halved, cored and thinly sliced
1/2 cup water
Salt and pepper to taste
1/3 cup chopped fresh dill
If Pierogies are frozen, parboil them in a pot of boiling salted water uncovered, stirring occasionally, 1 minute less than package instructions indicated. Transfer with a slotted spoon to a colander to drain. Pat dry. If they a fresh proceed with the following instructions.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute the pierogies, turning over once, until golden, about 4 minutes. Transfer to a platter and keep warm loosely covered with foil.
Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, then transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet, then add the sliced onion and saute over moderately high heat, stirring until golden, about 8 minutes. Reduce heat to moderate , then stir in garlic, cabbage, water and salt and pepper and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill