Tonight I made a warm & comforting simple Polish American dish called “Lazy Pierogi”. It is called lazy because it’s sort of a skillet-casserole meal.

If you acre from a Polish family you will know that it takes all day to make the real thing- pierogi. The dough needs to be mixed and rolled out. The various fillings prepared- potato, sauerkraut, cheese, etc…
and then you have to boil your pierogi and wrap it up to be frozen.

This dish captures the flavors of pierogi, (at least a little bit), and yet you can make it in less than an hour with little preparation.

Here go the instructions:

Ingredients:
1 pound cooked egg noodles
1 pound bacon
1 onion, diced
1 can (14 oz) sauerkraut drained & rinsed
1 can (8 oz) mushrooms, drained
1 lg. can cream of mushroom soup condensed

Fry bacon, set aside. Discard all but a little bacon grease. In same pan, fry sauerkraut, diced onion, and mushrooms. Break bacon into pieces and stir into frying pan. Add the most important ingredient to any meal, love. In separate casserole dish, mix cooked noodles, cream of mushroom soup (condensed), and fried sauerkraut mixture (once onions are tender). Cover and place in oven for 35 to 40 minutes. Serves a big Polish family.

This newspaper clipping was found in my Grandma Vicky’s collection of recipes. The newspaper isn’t identified, but I recognize this delicious dish, very similar to Kapusta. This makes an excellent side dish!

A suggested Polish American dinner may include fried breaded porkchops or smoked kielbasa as the main dish, with this being the side and perhaps rye bread and butter.

Ingredient List:
1 medium red cabbage
2 tbs. vinegar or lemon juice
4 slices bacon, diced
1/4 cup brown sugar, packed
2 tbs. flour
1/2 cup water
1/4 cup vinegar
1 tsp. salt
1/6 tsp. pepper
1 small onion, sliced

Directions:
Remove outside leaves from cabbage; wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling; cook about 5 minutes or until crisp-tender. Drain. Fry bacon until crisp; drain. Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet. Add water, 1/2 cup vinegar, the salt, pepper and onion. Cook stirring frequently, until mixture thickens, about 5 minutes. Add bacon and sauce mixture to cabbage; stir together and heat through. If you wish, garnish with additional crispy fried diced bacon. (Serves 6)

Submitted by Wiez Dance Ensemble

My grandmother and many other Polish-American ladies kept us well fed and loved with their own special brand of Polish-American food here in the Polonia in Buffalo, New York.

Many of the recipes are complicated, but worth it. My grandma taught me how to cook a few dishes her way. One day, as Grandma Vicky and I were standing at the kitchen counter, she pressed my arm as if to make a point. “And remember, the most important ingredient, is LOVE for the people who will eat your cooking.” That was her secret ingredient.

That being said, I thought from time to time I’d share some of the recipes my grandmother collected from church recipe books, Polish-American newspapers, and in her own writing and that of my great-aunts.

Many of us love pierogi, especially homemade. I’ve made it myself many times and it is a lot of work to roll all the dough, and fill, etc. This dish called “Lazy Day Pierogi” is delicious and quick. I hope you like it!

From the November 26, 1997 AMPOL EAGLE, Buffalo, New York:

Lazy Pierogi submitted by Mrs. Weronski

Ingredient List:
1 pound spiral macaroni
2 onions
1/2 pound bacon
1/2 pound chopped mushrooms
1 jar sauerkraut
1 to 2 cans mushroom soup
salt and pepper

Directions:
Cut bacon in small pieces and fry until crispy. Save bacon fat and fry the onions in it until they become clear but not brown. Cut mushrooms in pieces and saute in butter. Rinse and drain sauerkraut. Combine: bacon, onion, mushrooms and sauerkraut with undiluted mushroom soup. Cook macaroni according to package. Do not overcook. Drain well. Combine all ingredients in a large casserole. Mix well. Add salt and pepper to taste. Bake in a 350 degree over for 45 minutes. Serves 8-10.