Active Time

　　30 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 main-course servings

　　20 frozen potato-cheese pierogies (about 28 oz; not thawed)

　　3 tablespoons olive oil

　　6 bacon slices (6 oz), chopped

　　1 large onion, halved lengthwise, then thinly sliced crosswise

　　4 garlic cloves, chopped

　　1 1/2 lb Savoy cabbage, halved, cored, and thinly sliced (8 cups)

　　1/2 cup water

　　1/4 teaspoon salt

　　1/3 cup chopped fresh dill

　　Accompaniment: sour cream

　　

Step 1

Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.

　　

Step 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.

　　

Step 3

Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.

　　

Step 4

Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.