Lazy Pierogi

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Are you looking for a rich and hearty classic comfort food?

You know, the kind our grandma’s used to make? That perfect dish that’s made with love, and not a thought is given to calories or fat content?

Well, I have the cure for those cravings, with this easy, buttery twist on the classic dumpling.

We ate this a lot during my childhood. I always looked forward to the amazing combination of butter, cabbage, and mushrooms. I love making it for my own family now.

The recipe came from my grandma Veronika. She was a single, working mom, who had to stretch every penny, to put filling, nutritious food on the table. So she used what little time she had for cooking and combined it with some inexpensive ingredients, and the ingenuity of her Polish ancestors to come up with this melt in your mouth recipe.

It doesn’t take long to make, and you can serve it on its own or add some juicy meat on the side. I promise you’ll love the way the buttery noodles grab hold of the cabbage and absorb the smoky bacon flavors. It will be a meal you turn to for crisp autumn days and cold winter nights.

There’s nothing lazy about my enthusiasm for this recipe, so let’s get started!

Why You’ll Love Lazy Pierogi

  • Inexpensive
  • Easy to prep and cook
  • Full of smooth, earthy flavors
  • Makes enough to feed a large group
  • Even better the next day
  • Versatile
  • Tastes like you spent hours, but takes less than one

Tips

  • Use fresh shoe button mushrooms if you can. They add more flavor and texture than other types or canned mushrooms.
  • Choose a larger head of cabbage, as they have a more mild flavor.
  • Don’t cut the cabbage until you’re going to use it. It will retain more vitamins.
  • If you’re a sour cream lover, mix in a teaspoon or two into your bowl.

Ingredients

  • Egg Noodles
  • Cabbage
  • Butter
  • Onion
  • Mushrooms
  • Bacon
  • Garlic Powder
  • Fresh ground pepper
  • Sour Cream

How To Make Lazy Pierogi

This is one of those recipes that gets easier each time you make it. After a few times you’ll be able to make it while helping with homework, or in a Zoom meeting. So let’s get started.

As always, prep your veggies and set them aside.

Grab your pot and your skillet

Fill up the pot with water and start to boil on low.

Meanwhile, put the bacon in the skillet and get to frying.

Once it’s nice and crispy, set it aside and mix a stick of butter in with the bacon drippings. Stir well.

Once the butter has melted, add the mushrooms and onions. Stir well, covering the veggies with the bacon-butter mixture.Add in the garlic powder and give another stir.

Let this simmer until all the vegetables are cooked through.

By now the noodle water should be boiling, so toss them in the pot. Egg noodles cook fast, so keep an eye on them.

Once the mushrooms and onions are cooked and slightly browned, turn off the heat, and crumble the bacon onto the mix. Cover, and let it marinate for a few.

When the pasta is done, drain it and cover it in the colander.

Use the same pot to melt another stick of butter and cook the cabbage. Mix often making sure all the cabbage gets cooked. I prefer letting some pieces get a little brown before taking it off the heat.

When the cabbage is done, pour the noodles on top, then pour the mushroom mix on top of that. Mix it all together with a wooden spoon.

Serve it up with some sour cream on the side.

Variations

– For a crispier version, transfer to a baking dish, add some Swiss cheese and bake for 10 minutes.

– Use both cabbage and sauerkraut for more of a flavor profile.

– Lazy pierogi lasagna is also a fun variation. Add whatever cheese you like and just pop in the oven.

– For a creamier version a couple of teaspoons of sour cream right into the pot before serving.

Serving Suggestions

Substitutions

  • Use sauerkraut instead of cabbage for a stronger version.
  • Feel free to switch out egg noodles for spiral or bow tie pasta.
  • Replace noodles all together with mashed potatoes.
  • Bacon can be substituted with salt pork, prosciutto (less fat and calories), or turkey bacon.
  • If it’s just too much butter for you, you can substitute half of it with some extra virgin olive oil, or even some avocado oil. The flavor won’t be as authentic, but will still be tasty.

Equipment

  • Cutting board
  • Large chopping knife
  • Colander
  • Large skillet
  • Large pot
  • Spatula
  • Wooden Spoon
  • Measuring Cup

FAQs

1. What will happen if I use sauerkraut instead of cabbage?

Using sauerkraut will give the recipe more of a tangy punch. It’s really a matter of personal preference. I prefer the more mild flavor that fresh cabbage brings. It also gives it more of a hearty texture. You can also use half cabbage and half sauerkraut for a happy medium if you like.

 

2. How long will this recipe for lazy pierogi last in the refrigerator?

As long as you place it in an airtight container, the lazy pierogi will last 4–5 days.

 

3. Do I have to use egg noodles?

While you can use whatever type of noodle you like, egg noodles tend to hold up much better with cream and butter based dishes like this one.

 

4. Can I freeze the lazy pierogi?

While it’s perfectly safe to freeze it, I wouldn’t suggest it because the butter will quickly break down the noodles and give the whole dish a grainy texture.

Lazy Pierogi

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Pierogi
Servings: 6
Calories: 27kcal

Ingredients

  • 2 sticks of butter
  • 4 slices of bacon
  • 1 large onion chopped
  • 3 cups of chopped cabbage
  • 1-1/2 cups of chopped mushrooms
  • 2 teaspoons of garlic powder
  • 1 tablespoon of freshly ground pepper
  • 1 package of egg noodles
  • Sour cream for topping

Instructions

  • Place bacon in a large skillet to fry.
  • As bacon is cooking, fill a large pot with water to boil the egg noodles. Place noodles in when water boils.
  • When the bacon is done, remove it from the pan and place it on some paper towel. Leave the drippings in the pan.
  • Add one stick of butter to the pan, and mix with the bacon drippings.
  • Once the butter is melted add the onions, mushrooms, and garlic powder to the pan. Saute until all the veggies are tender and lightly browned. Crumble up bacon strips onto the mixture. Cover and set aside.
  • Drain egg noodles and melt 1 stick of butter in the pot. Once melted, place the cabbage in with the ground pepper and cook on a medium heat, stirring occasionally until tender.
  • Pour the egg noodles and mushroom mix into the pot with the cabbage and mix well.
  • Serve with some sour cream and enjoy.

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 0.4mg