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Pierogi and Cabbage Stir-Fry

This savory 5-ingredient skillet dinner is a great way to use vegetable slaw and frozen pierogies. Salty bacon adds the perfect amount of decadence to this easy and quick recipe.

Serves 4
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
261 calories per serving


> 1 (16 oz) pkg frozen potato and onion pierogies
> 4 slices premium thick-cut sliced bacon
> 1 large yellow onion
> 1 (10 oz) bag Nature's Promise® Vegetable Slaw
> 1/4 cup light sour cream


Heat a medium pot of water to a boil on high. Add the pierogies, return water to a boil, and cook 3 min. Drain in a colander.
Meanwhile, cut the bacon into ¼-inch-thick slices. Halve and thinly slice the onion. To a 12-inch skillet, add bacon and onion. Heat to medium-high. Cook 8–10 min., until bacon is evenly browned and onion is soft, stirring occasionally. Season with salt and pepper. Stir in the vegetable slaw and cook 2–3 min., until wilted.
To skillet, stir in boiled pierogies and cook 2–3 min., until pierogies are warmed through. Season with salt and pepper. Serve with a dollop of sour cream.

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