My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Tuesday, September 20, 2011

Pierogies with Fried Cabbage and Bacon

"If you lived on cabbage, you would not be obliged to flatter the powerful." To which the courtier replied, "If you flattered the powerful, you would not be obliged to live upon cabbage."
~Diogenes, ancient Greek philosopher's advice to a young courtier

A few weeks ago, we caught an episode of Diners, Drive-ins and Dives where they were cooking cabbage with bacon and onion.  It was filmed so vividly we could practically smell it and the Mister and I looked at each other like "oh yeah....we've gotta have some of that."  The bug was planted.  He and I love cabbage.  I usually stir-fry it with some garlic salt, fennel seed and a little balsamic vinegar, but this looked even better.  I fished around online until I found something from All Recipes that sounded about right.  

Now, Audrey loves pierogies so that was my choice to round out the dinner.  Little did I think she would eat the cabbage, and I was greatly surprised when she poked her head in the pot and mentioned how good it smelled and that she would try it, and later, that she liked the cabbage dish better than the pierogies. That it was the first time she ever enjoyed vegetables so much.  There you have it.  The best endorsement I can give you.  

I purchased the potato and cheese pierogies fresh at the market, boiled them for one minute, then sauteed them in a little butter for a few minutes on each side, until they were lightly browned, then set them in the oven to keep warm while I made the cabbage.

Fried Cabbage with Bacon
From All

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
I large head cabbage, cored and sliced
2 teaspoons salt, or to taste
1 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika

Place the bacon in a large stock and cook over medium-high heat until crispy, about 10 minutes.  Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes.  Immediately stir in the cabbage and continue to cook and stir another 10 minutes.  Season with salt, pepper, onion powder, garlic powder, and paprika.  Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes. 
Great served with pierogies and sour cream.
Serves 4.


Steph Finlay said...

I'm buying cabbage and bacon the next trip to the store! This looks so good!

Margaret Murphy Tripp said...

@Steph: Thanks Steph, it was! Audrey loved it even though she thought she didn't like cabbage!