INGREDIENTS:3 lbs. Savoy cabbage
3 poly bags Mrs. T’s Mini Pierogies (2.6 lbs. each)
6 Tbsps. vegetable oil
1 lb. bacon
3 oz. butter
3 tsps. dried sage leaves, crumbled (or 1/3 cup fresh)
½ cup parsley, chopped
3 cups chicken stock
¾ cup Parmesan, gratedDIRECTIONS:1. Quarter cabbage and remove the core; slice cabbage lengthwise into thin strips to create ribbons; set aside.
2. Boil or steam pierogies according to package directions; drain. Toss with oil.
3. In a skillet over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon and drain all but 3 Tbsps. of drippings. Add butter and sage; cook and stir until lightly browned, about 2 minutes. Stir in reserved cabbage, parsley, pierogies and chicken stock; cook until heated through, about 5 minutes.
4. Turn mixture into a hotel pan. Crumble bacon and sprinkle Parmesan on top. If holding on a steam table, add additional broth or water as necessary to keep moist.SERVINGS:18 main dish servingsFrom:Chef Richard Lercari, The Brearly School, New York City