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, ...
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