Reviewed: Jan. 4, 2013

I didn't have bacon, so I made this with some ground beef. Very tasty! My family are all pierogi fanatics and they loved it!

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Reviewer:

Anna

Reviewed: Jan. 4, 2013

This is on regular rotation in our house. I made it last night with 3 smoked sausage links instead of the bacon (cooking from memory, I forgot to remove the meat after browning and it overcooked, so won't forget again). We prefer using red cabbage over green, it really gives it a more complex flavor. I brown the pierogi a bit in the pan after the meat/before the cabbage, then let them finish heating by steaming them on top of the cabbage when you cover it. Excellent meal with ingredients that keep in the fridge/freezer a long time, so good for tossing together a weeknight meal. My husband always goes back for seconds, and sometimes thirds on this one.

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Reviewer:

MeganPulsts

Reviewed: Dec. 23, 2012

I left out the vinegar and sugar and most of us really liked it. My 9 year old absolutely hated the pierogies but ate everything else which is the only reason I gave this 4 instead of 5 stars.

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Reviewer:

SarahStumphf

Reviewed: Sep. 24, 2012

Never had pierogies before, they're okay but I am not sure I would make it with cabbage again. But the cabbage mixture was excellent. I am thinking of making that as a side dish or putting pork ribs or smoked sausage on top.

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Reviewer:

dgessner

Reviewed: Jun. 21, 2012

The bacon gave everything such a good smokey flavor! I added a little butter instead of the vegetable oil, left out the salt (there was enough in the bacon) and didn't add the sugar (we only like sweet stuff for dessert). This was easy and quick to make, will def. make again with the same modifications.

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Reviewer:

mam5016

Cooking Level: Intermediate

Home Town: Millersburg, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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

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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