FAUX PIEROGI OVER CABBAGE AND POTATOES O'BRIEN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.
- Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.
- To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.
- To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.
- Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.
POTATO PIEROGIES WITH CABBAGE AND BACON
F&W's Marcia Kiesel uses frozen pierogies in this rich but genius dish. I know, but it is OK once in a while! Comfort food at it's finest! UPDATE: 10/22/2009 have wanted to do this for a long time - so here goes: caramelize the onions and I added 1 more onion, used less oil 1/8 cup of vegetable oil, More to come :) Used 2-3 T of butter and used cooking spray wherever I could & then used maple-cured bacon. I change any recipe I have to make them lower in fat/calories etc. ;)
Provided by Manami
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- In a large nonstick skillet, heat 2 tablespoons of the oil until shimmering.
- Add half of the pierogies and cook over high heat until lightly browned, about 2 minutes per side.
- Transfer the pierogies to a large rimmed baking sheet and cover with foil.
- Repeat with the remaining oil and pierogies; keep hot in the oven.
- Wipe out the skillet and add 2 tablespoons of the butter.
- Once it has melted, add the bacon and cook over moderate heat, stirring occasionally, until golden brown and crisp, about 7 minutes.
- Add the remaining 2 tablespoons of butter and the onion and cook over moderately low heat until the onion is softened, about 5 minutes.
- Stir in the cabbage, season with salt and pepper and cook, stirring occasionally, until the cabbage is very tender, about 15 minutes.
- Stir in the hot and sweet paprikas and cook, stirring, until fragrant, about 3 minutes.
- Add the yogurt and hot water and stir until smooth and creamy.
- Add the pierogies and gently toss with the sauce.
- Transfer the pierogies to a warm platter, sprinkle with the parsley and serve right away.
Nutrition Facts : Calories 387.2, Fat 35.4, SaturatedFat 12.6, Cholesterol 51.4, Sodium 357.4, Carbohydrate 11.6, Fiber 3.4, Sugar 7.2, Protein 7.9
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
- Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
- Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
POTATO PIEROGI WITH CABBAGE AND BACON
Steps:
- Cook bacon in a large heavy skillet over moderate heat, stirring occasionally, until golden. Add onion and cook, stirring occasionally, until golden. Stir in cabbage and salt to taste and cook, covered, stirring occasionally, 10 minutes, or until cabbage is very tender and beginning to brown. Stir in vinegar and 1 tablespoon parsley.
- While cabbage is cooking, heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook pierogi until bottoms are golden. Turn pierogi over and add water to skillet. Simmer until water is evaporated and bottoms are golden, about 2 minutes. (If pierogi are large, cook in 2 batches, using half of butter and water for each batch.) Stir in remaining tablespoon parsley.
- Serve potato pierogi over cabbage mixture.
BABACI'S POTATO PIEROGI
This recipe was given to me by my grandmother. One of my friends from Poland told me they were better than his mother's!
Provided by MOELIZ
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
- Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour. Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour. If dough is too dry, add a little more milk; if too wet, add more flour.
- On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper. Repeat process with remaining dough.
- Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips. Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
- Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
- Heat oil in a large skillet over medium-high heat. Fry boiled pierogis in hot oil until crispy.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 27.9 g, Cholesterol 31.3 mg, Fat 7.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.4 g, Sodium 120.4 mg, Sugar 1 g
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