Foodieobsessed's Blog

Braised cabbage with pierogie

Every week I get an amazing box from my local co-op filled with organic local vegetables and sometimes fruits and nuts! For the last four weeks we have been getting a head of green cabbage in each box. I have been encouraging Hubbs to make some sauerkraut but he hasn’t gotten around to it and we have a HUGE store of cabbage. Luckily it lasts a long time in the fridge!

This recipe was inspired by a recipe my friend Courtney made with some of her cabbage. Not sure how closely it will follow hers! I am using a frozen cheese and potato pierogie to add to the cabbage and make this a one pot side or even meal!

Braised cabbage with pierogies

2 slices bacon, chopped
1/2 small white onion, chipped
3 cloves garlic, minced
1 tsp butter
1 chicken buillion cube
1 head green cabbage
1 tsp salt
1/2 tsp black pepper
8 frozen pierogie (use as many or few as you like! Or leave them out completely).

1. Take a big skillet with a tight fitting lid. Add butter and bacon to the pan, cook for 5-10 minutes or until the bacon begins to brown.

2. Add onions and garlic to the bacon mixture. Cook for 5 minutes or until soft. Slice head of cabbage into thin strips, add to the pan (it will look like it won’t all fit–it cooks down!).

3. In 1 cup of warm water, dissolve bouillon cube. Add to the cabbage mixture and salt and pepper to taste. Place lid on top of pan, cook for five minutes until the cabbage has cooked down. Stir through to coat with butter and liquid.

4. Top with the frozen pierogie. Salt and pepper to taste. Replace lid and steam for 10 minutes, or until hot all the way through.


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