Pierogi Skillet Recipe

Pierogi Skillet Recipe
Staff Writer

Taste of Home

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.

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Ingredients

  • 1/2  Pound  sliced bacon, diced
  • large onion, chopped
  • 27-ounce can sauerkraut, rinsed and squeezed dry
  • small head cabbage, shredded
  • 1/2  Teaspoon  pepper
  • 5  Cups  uncooked egg noodles
  • 6  Tablespoons  butter
  • 1 1/2  Teaspoon  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.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
4g
17%
Cholesterol
45mg
15%
Carbohydrate, by difference
25g
19%
Protein
12g
26%
Vitamin A, RAE
5µg
1%
Calcium, Ca
15mg
2%
Choline, total
21mg
5%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
70µg
18%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
64mg
9%
Selenium, Se
20µg
36%
Sodium, Na
322mg
21%
Water
57g
2%
Zinc, Zn
1mg
13%

Pierogi Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pierogi Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.