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Pierogi Skillet Recipe

Pierogi Skillet Recipe photo by Taste of Home

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With sauerkraut, cabbage, onion and egg noodles, this dish has all the flavor of traditional pierogies but without all the work of making the dumplings. Just combine the ingredients in a skillet and let it simmer. I call it “lazy man’s pierogi.”

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Pierogi Skillet Recipe

Prep: 10 min. Cook: 1-1/4 hours

Yield: 12 Servings

10 75 85

Ingredients

1/2 pound sliced bacon, diced
1 large onion, chopped
1 can (27 ounces) sauerkraut, rinsed and squeezed dry
1 small head cabbage, shredded
1/2 teaspoon pepper
5 cups uncooked egg noodles
6 tablespoons butter
1-1/2 teaspoons salt

Directions

In a large skillet or Dutch oven, cook the bacon until almost crisp. Add onion; cook and stir until bacon is crisp and onion is tender. Drain. Add the sauerkraut, cabbage and pepper; mix well. Cover and simmer for 45 minutes.
Meanwhile, cook the noodles according to package directions; drain. Stir the noodles, butter and salt into cabbage mixture. Cover and simmer 30 minutes longer. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 178 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 888 mg sodium, 18 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Pierogi Skillet in Country April/May 2006, p51

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Reviews for Pierogi Skillet

Pierogi Skillet

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Reviewed on Sep. 19, 2011 by badgawrys1

Wonderful. Great taste.

Reviewed on Apr. 11, 2011 by galhall

I would cook up some pork chops with the bacon and onion, I also add some Caraway Seed to the sauerhraut, delicious. Don't use too many as is could alter the taste, start small and you can always add some more if needed. This is the way my mom cooked up this recipe and we loved it.

Reviewed on Jan. 12, 2011 by awahl

THE WHOLE FAMILY LOVED THIS MEAL! I cut up pork chops and added those to add to the dish. I also bought a bag of the coleslaw mix to use in place of the head of cabbage, that way it was already shredded. REMEMBER: I thought it was silly when it said to let it simmer for so long, BUT ITS NOT...the longer you let it simmer with the noodles, the more flavor the noodles will absorb!! IT WAS FANTASTIC!! Probably my new favorite dish!

Reviewed on Feb. 26, 2010 by wildbean75

Not a real Polish dish and some flavors are more superior than others.

Reviewed on Jun. 15, 2009 by Jessienc503

My family LOVES this recipe. I make this dish all the time... but instead of using ham, I like using Kielbasa or Smoked Sausage. It compliments the dish well!

Reviewed on Oct. 10, 2008 by rummil

I made it once now I have to make it all the time when family gets together...never any leftovers...