Pierogi Stir Fry

• 3 -4 slices bacon
• 12 -16 pierogi, frozen (a bag of the Cheemo brand is 18 ounces in total, use about 12-16 pierogies for this recipe)
• 2 small carrots, peeled and cut into thin slices
• 1 large russet potato, sliced thinly (unpeeled or not)
• 1 medium yellow onion, peeled and cut into crescents
• 1 medium red bell pepper (stemmed, seeded, membrane removed and sliced)
• 2 cups red cabbage, coarsely chopped (or a mix of green and red cabbage)
• 1 garlic clove, peeled and minced
• oil, for frying
• salt and black pepper, to taste
• sour cream, for garnish

1. In a large frying pan, cook the bacon until crisp. Set aside to drain and cool.
2. Remove the bacon fat (or not) and add 2 tablespoons oil.
3. Add the frozen perogies (no need to thaw), carrots, and potato (if using) and cook on medium-high heat for about 10 minutes.
4. Add the onion and bell pepper; cook another 5-7 minutes, until the onion and bell pepper start to char at the edges.
5. Stir in the cabbage and garlic. Cook another 2-3 minutes. Reduce heat if necessary.
6. Crumble the bacon and stir it into the pan.
7. Season with salt and pepper to taste.
8. Serve with sour cream.
9. Servings are estimated.

bacon, pierogi, carrots, russet potato, yellow onion, red bell pepper, red cabbage, garlic, oil, salt, sour cream

Taken from www.food.com/recipe/pierogi-stir-fry-374006 (may not work)