Perogies With Cabbage, Bacon And Onions

• 20 frozen potato cheese pierogies
• 2 tablespoons olive oil
• 6 slices bacon, chopped
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 4 garlic cloves, chopped
• 1 1/2 lbs savoy cabbage, halved, cored and thinly sliced (8 cups)
• 1/2 cup water
• 1/4 teaspoon salt
• 1/2 cup chopped fresh dill

1. 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 with a slotted spoon to a colander to drain. Pat dry.
2. Heat 1 TBS oil in a 12 inch 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. Keep warm. Add 1 TBS oil to skillet and cook remaining perogies in same manner.
3. Cook bacon in same skillet over moderately high heat stirring occasionally until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain. Pour off all but 1 TBS of fat from skillet, then add remaining oil and saute onion, stirring until golden, about 8 minutes.
4. 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.
5. Serve hot with sour cream if desired.

potato cheese, olive oil, bacon, onion, garlic, savoy cabbage, water, salt, dill

Taken from www.food.com/recipe/perogies-with-cabbage-bacon-and-onions-120677 (may not work)