Kelly from work came in one Monday talking about this great pierogie casserole her mom had made on the weekend. We love pierogies and have them about once a month. We just buy the frozen ones. We like the ones from GFS but for this I did just get the Mrs. T's pierogies. I would some day like to learn how to make pierogies from scratch.
6 tablespoons butter
1 head cabbage, chopped
1 onion, chopped
1 pound bacon
a couple of cloves of garlic
4 (16.9 ounce) packages frozen pierogies
Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the chopped cabbage, onion, and garlic.
Well this is cooking cook the bacon. After the bacon is done cut or brake up into bite size pieces. I cooked mine earlier in the day so it was already ready. When done set aside you will use it soon.
Fill a large pot with lightly salted water and bring to a rolling boil over a high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top about 5 minutes.Melt the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon, into the slow cooker. Cook on low for 3 hours before serving.
This really made alot. The casserole didn't call to serve with sour cream but I have to tell you we needed sour cream with this. Maybe it is just habit but it really needed something. I also felt like I loved it my first bite, second bite I liked it, third it was okay and by the forth I wasn't sure anymore. Kelly is still talking about how good this pierogie casserole is. I don't know if I'll make it again. I really love pierogies just cooked in a pan with onions then topped with sour cream.