Pierogies and Cabbage

¼ pound bacon, diced

½ small head cabbage, chopped

1 large onion, thinly sliced

2 tomatoes, chopped

1 tablespoon vegetable oil

2 teaspoons white wine vinegar

½ teaspoon white sugar

½ teaspoon salt

1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.

Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.

Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.

Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.