Reviewed: May 21, 2012

Oh my Goodness, that was sooooo good. Followed the recipe pretty much to the letter... just didn't add the extra oil, wasn't really needed with the bacon drippings. Only had red wine vinegar but that didn't seem to hurt it any. It's five stars all the way and I will definitely make this again and again.

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Reviewer:

slim2none

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Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Enterprise, Alabama, USA

Reviewed: Mar. 27, 2012

This was a great new way to combine my favorite ingredients. A few simple changes that brought rave reviews. I left out the tomatoes but I added julienned baby carrots in with the cabbage. Half way thru I added the parboiled perogies bringing them down to the pan bottom for a bit of browning. At the end I tossed 3/4 lb small shrimp in the empty pan for 2 minutes , then I returned everything to the pan for an additional 2 minutes. I will be passing this recipe around !

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Reviewer:

Annacastro

Cooking Level: Expert

Reviewed: Aug. 19, 2011

Yum! First time serving pierogies and we devoured this meal! Doubled the recipe and omitted the vegetable oil completely. Served with Polish sausage but it really wasn't necessary as this is a meal in itself.

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Reviewer:

Holly

Cooking Level: Expert

Reviewed: May 22, 2011

We love pierogies, but I've never made them with cabbage or bacon. Those two ingredients just enhanced the flavor of the dish. I doubled the batch and added some tomatoes and sour cream before serving. They were wonderful the night we had them and very good as leftovers for lunch the next day. Molson7 - great recipe, thanks for sharing.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: May 18, 2011

As is typical, I didn't have everything listed in the recipe. I did not use bacon, but rather added a little butter to get the cabbage and onions soft. Overall, it was delicious. I love cabbage and had never thought to serve it with perogies, although I probably should have. Thanks for the great idea!

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Reviewer:

emoly516

Reviewed: May 12, 2011

Made this last night for dinner. It was absoultely delicious. I used low salt bacon and I did add two tablespoons of sour cream at the end. I also pan fried the pierogies just a little because the family likes them a little crunchy on the bottom. No left overs in this house! Thank you Molson7 for the quick and easy recipe.

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Reviewer:

choran

Cooking Level: Intermediate

Living In: Glendora, New Jersey, USA

Reviewed: Apr. 2, 2011

This is delicious. I had been cooking pierogies before, experimenting, but this is absolutely delicious. I did modify it by subtracting the bacon. Too many calories there! I used Red Cabbage, Mushrooms, Onions and it was awesome!

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Reviewer:

Pance

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 25, 2011

I thought this recipe was very good. I added Splenda (anout 1 teaspoon) to offset the vinegar. Also, I used pear-infused balsamic vinegar. I did not use the vegetable oil, because the bacon dripping were enough. All-in-all very good. Will make again.

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