This recipe transforms traditional perogies into a delightful dish with a savory cabbage and bacon topping.
Bring a large pot of salted water to a boil.
Ensure the water is at a rolling boil before adding the perogies for even cooking.
Add the perogies to the boiling water and cook for 1 minute less than the package instructions.
Stir gently to prevent the perogies from sticking to the bottom of the pot.
Drain the perogies and pat them dry with a clean kitchen towel.
Drying the perogies ensures they fry up crispy and golden.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Use a non-stick skillet for easier cooking and cleanup.
Fry half of the perogies in the skillet until golden brown on both sides, about 4 minutes per batch.
Avoid overcrowding the skillet to ensure even browning.
Repeat with another tablespoon of olive oil and the remaining perogies.
Keep the cooked perogies warm by covering them loosely with foil.
In the same skillet, cook the bacon over medium-high heat until crispy, about 6 minutes.
Drain the bacon on paper towels to remove excess grease.
Remove all but 1 tablespoon of bacon fat from the skillet and add the remaining olive oil.
Save the extra bacon fat for another recipe, like roasted vegetables.
Add the onion to the skillet and sauté until golden, about 8 minutes.
Stir occasionally to prevent the onion from burning.
Stir in the garlic and cabbage, then add the water and salt.
Cover the skillet to help the cabbage cook evenly.
Cook, covered, until the cabbage is tender, about 7 minutes, stirring occasionally.
Taste the cabbage and adjust the seasoning if needed.
Transfer the cabbage mixture to a serving platter and top with the fried perogies.
Arrange the perogies neatly for an appealing presentation.
Sprinkle with crispy bacon and fresh dill before serving.
Serve immediately for the best flavor and texture.
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