Recipe(tried): Bacon/Sauerkraut Pierogi Skillet (using egg noodles)

BACON/SAUERKRAUT PIEROGI SKILLET

This dish has all the flavor of pierogies, without the work.

1/2 to 3/4 lb bacon, sliced and chopped (I use more)
1 large onion, diced
1 small head cabbage, shredded
1 (27 ounce) can sauerkraut, rinsed and squeezed dry*
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
6 tablespoons unsalted butter (not margarine)
5 cups uncooked egg noodles

In a large skillet or Dutch oven, cook bacon til almost crisp. Add onion and cook until bacon is crisp and onion is tender; drain.

Add cabbage, sauerkraut, and black pepper; mix well. Cover and simmer for 45 minutes.

Meanwhile, cook noodles according to package directions; drain.

Stir the noodles, butter and salt into cabbage mixture; cover and simmer another 30-35 minutes.

*If you like your cabbage a little more tart reserve sauerkraut juice, that you can add back while cooking.

Makes a great side dish with fresh Polish sausage, smoked sausage or smoked pork butt . Enjoy!

Makes 12 servings