PIEROGI AND CABBAGE

16 oz. pkg. frozen potato and Cheddar pierogi

4 to 5 slices bacon, cut into 1/2" pieces

1 tab. vegetable oil

1 jumbo onion, thinly sliced

2 tea. distilled white vinegar

1/2 tea. sugar

2 medium-sizes tomatoes

Cook bacon over med. heat until browned; remove with slotted spoon to paper towels. Discard all but 1 tab. bacon fat; add vegetable oil and cook cabbage and onion, covered for 10 min., stirring occasionally. Dice 1 tomato; cut remaining tomato into thin wedges. Add diced tomato, vinegar, sugar and 1/4 tea. salt to cabbage and cook 5 min., uncovered, stirring frequently.

Prepare pierogi as label directs for boiling; drain. Tuck pierogi and tomato wedges into cabbage mixture; heat through. Sprinkle with bacon.