Perogies With Cabbage, Bacon And Onions
20 frozen perogies (i like potato & cheese best, but use whatever your little hearts desire)
2 tbsp olive oil
6 slices bacon, chopped
1 large onion, halved then thinly sliced
4 garlic cloves, chopped
1 1/2 lbs savoy cabbage, halved, cored and thinly sliced (approx. 8 cups)
1/2 cup water
1/4 tsp salt
1/2 cup chopped fresh dill
Parboil perogies in a 6 to 8 quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (perogies will not be completely cooked).
Transfer to a colander to drain.
Heat 1 tbsp oil in a 12" heavy skillet and saute half of the perogies, turning over once, until golden, about 4 minutes per batch.
Transfer to a large platter and cover loosely with foil to keep warm.
Repeat with the remaining perogies.
Cook bacon in same skillet over medium high heat stirring occasionally until crisp, then transfer to paper towels to drain.
Pour off all but 1 tbsp of fat from skillet, then add remaining oil and saute onion, stirring until golden.
Reduce heat to moderate, then stir in garlic, cabbage, water and salt.
Cook, covered, stirring occasionally until cabbage is tender, 5 to 7 minutes.
Transfer to platter with perogies and sprinkle with bacon and dill.
Serve with sour cream if desired