beccalynnlaw (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
beccalynnlaw) wrote2008-11-12 08:09 pm
beccalynnlaw) wrote2008-11-12 08:09 pm
Another tasty recipe
1/2 cabbage, pre-boiled, chopped to shreds.
6 slices of bacon, cut into small pieces
5 mushrooms, diced
1 onion, diced
1 clove garlic diced
3 pats butter
1/4 cup medium white wine
Pepper to taste.
4 pats butter
1/2 box of Mrs. T's Perogies
In a deep sautee pan, start the bacon, mushrooms, and onions on medium low heat. When the mushrooms are nearly done, add the butter, garlic, and cabbage. When the cabbage is well softened, add the wine. Cover and simmer for 15 minutes.
In a second medium frying pan, cook the perogies according to box directions for sauteeing. When perogies are nearly done, add some of the pan liquid from the first pan. Sautee two more minutes, then serve with a side of cabbage sautee.
6 slices of bacon, cut into small pieces
5 mushrooms, diced
1 onion, diced
1 clove garlic diced
3 pats butter
1/4 cup medium white wine
Pepper to taste.
4 pats butter
1/2 box of Mrs. T's Perogies
In a deep sautee pan, start the bacon, mushrooms, and onions on medium low heat. When the mushrooms are nearly done, add the butter, garlic, and cabbage. When the cabbage is well softened, add the wine. Cover and simmer for 15 minutes.
In a second medium frying pan, cook the perogies according to box directions for sauteeing. When perogies are nearly done, add some of the pan liquid from the first pan. Sautee two more minutes, then serve with a side of cabbage sautee.