Pierogi and Cabbage

• 1 package frozen potato and cheddar pierogi
• salt
• 4 oz. sliced bacon
• 1 tbsp. vegetable oil
• 1 1/4 lb. green cabbage
• 1 large onion
• 2 tsp. distilled white vinegar
• 1/2 tsp. sugar
• 2 medium tomatoes

1. In saucepot, prepare pierogi as label directs for boiling, using 2 teaspoons salt in water; drain.
2. Meanwhile, in 12-inch skillet over medium heat, cook bacon until browned.
3. With slotted spoon, remove bacon to paper towels to drain.
4. Discard all but 1 tablespoon bacon fat from skillet.
5. In same skillet over medium-high heat, in hot bacon fat and vegetable oil, cook cabbage and onion, covered, 10 minutes, stirring occasionally.
6. Dice 1 tomato; cut remaining tomato into thin wedges.
7. Add diced tomato, vinegar, sugar, and 1/2 teaspoon salt to cabbage mixture and cook 5 minutes, uncovered, stirring frequently.
8. Tuck pierogi and tomato wedges into cabbage mixture; heat through.
9. Sprinkle with bacon.

cheddar pierogi, salt, bacon, vegetable oil, green cabbage, onion, white vinegar, sugar, tomatoes

Taken from www.delish.com/recipefinder/pierogi-cabbage-2276 (may not work)