Pierogi Skillet Recipe

Taste of Home


  • 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

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.

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