Pierogi Skillet Recipe


Nutrition

Cal/Serving: 229
Daily Value: 11%
Servings: 12

Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat15g23%
Saturated7g34%
Trans0g0%
Carbs18g6%
Fiber4g16%
Sugars4g0%
Protein6g12%
Cholesterol41mg14%
Sodium884mg37%
Calcium52mg5%
Magnesium28mg7%
Potassium298mg9%
Iron2mg11%
Zinc1mg5%
Phosphorus106mg15%
Vitamin A258IU5%
Vitamin C30mg49%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg7%
Niacin (B3)2mg11%
Vitamin B60mg12%
Folic Acid (B9)77µg19%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K49µg62%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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.

For more recipes, visit Taste of Home

3
Ratings6

INGREDIENTS

  • 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 teaspoons 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.

Recipe Details

Servings: 12

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1 Comments

tdm-35-icon.png

Made this and sour from the kraut. I would use half the kraut, and double the bacon next time.

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