Pierogi Skillet


* 1/2 pound sliced bacon, diced

* 1 large onion, chopped

* 1 can (27 ounces) 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


* 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. Yield: 12 servings.