- Craig Claiborne born (1920)
Pierogi Skillet Recipe
Taste of Home
- 1/2 Pound sliced bacon, diced
- 1 large onion, chopped
- 1 27-ounce can 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 Teaspoon salt
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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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.