Isaly's was a Deli/Soda Fountain type shop that was in the Pittsburgh area for many years. There were quite a few of them back in the 50's/60's. They introduced "Chipped Ham". All it is really is formed, pressed ham (like a chopped ham loaf) but it's claim to fame is the way it is sliced - paper thin so that there are some slices that you could literally see through and "chips" of the loaf that are equally thin but did not quite make it to a whole slice. The Isaly company still makes the ham loaf and it's own Barbeque sauce for ham barbeque sandwiches. I have fond memories of stopping there as a child after church on Sunday. My dad would buy a pound of chipped ham and some provolone cheese (in my house on fresh Italian bread but mom would indulge us with Wonder Bread and mayo even though she detested both) and we would have the sandwiches for lunch as soon as we got home. The key was eating the ham before it hit the refrigerater; it always tasted best freshly chipped. Their ice cream was also to die for; lots of different flavors and you would occasionally get a chip of dried ice in there, too. If memory serves me correctly, they also had an off shoot restaurant called Sweet William's that was popular in the 70's/80's. It was a sit down restaurant that was more like a diner type place; no alcohol but you could get a really good breakfast, lunch or dinner at a reasonabe price; They had a "Swiss Salad" that was awesome!

@ catrv820 Without a slow cooker, I would cook the bacon first until crisp, drain and set aside. add the butter to about a tablespoon of the bacon drippings and saute the cabbage and onions in that. Cook your Pierogies in boiling water or microwave, according to the package directions and drain. Then just add the rogi's to the pan with the onions and cabbge, crumble the bacon over top, put a lid over the pan and simmer until warmed through. I do this on the stove top often. Add a little chicken broth to help steam/cook the cabbage and onions. I like to get that nice brown carmelized flavor on the cabbage/onion mix and then throw in a bit of chicken stocck/broth to soften and flavor it. If it looks too dry add more chicken broth. If you like,you can also fry up some hot banana pepper strips and add it to the mix, if you want some heat, and/or top with shredded cheddar cheese and warm until melted. A dash of garlic powder might be nice, too. Season with lots of fresh ground pepper This is a recipe that you can really play with and adjust to your tastes.

While I have not made this exact recipe, I am Italian and I have had variations of it. Growing up, it was either sausage, peppers, onions, garlic, tomatoes (either crushed or chopped) and lots of fresh basil; so good over pasta or on a toasted sub roll with melted provolone or sausage cut into slices and browned with onions, peppers, garlic and potatoes with fresh basil and/or oregano, the potatoes rounding out the meal. That is what I grew up on. I have modified each of these by adding either white wine, sherry or chicken stock to the "white version" and red wine and/or chicken stock to the "red" version. I have also incorporated hot banana peppers into both. if I have them on hand. Really a great dish and so easy to make it with your own signature. I do agree with other reviewers; good quality Italian sausage is important to this dish.