Pierogies With Cabbage And Mushrooms - cooking recipe

Ingredients

24 frozen potato cheese pierogi, defrosted
4 tablespoons olive oil
2 tablespoons butter
6 slices bacon, chopped
1 large onion, sliced
4 garlic cloves, chopped
8 ounces sliced mushrooms
1 lb cabbage, thinly sliced
1/4 cup water
salt, pepper to taste
1/3 cup fresh dill, chopped
sour cream, for serving (optional)

Preparation

heat 1 tbsp oil and 1 tbsp butter in a skillet.
add pierogies, in batches and saute until browned on both sides, 5 minutes per side.
add more oil and butter if needed for the next batch, keep warm.
heat 1 tbsp oil in same skillet, add bacon, cook until crispy and set on paper towels to drain.
pour most fat off of skillet.
add 1 tbsp oil, saute onions, mushrooms and garlic until golden, about 8 minutes.
add cabbage, water, salt, pepper and cover. cook until cabbage is tender,2-3 minutes, if you like your cabbage softer.
or you can just keep stirring, uncovered until the cabbage is crisp tender.
place pierogies on a platter, pour cabbage mixture over, garnish with bacon and dill.
serve with sour cream if desired.