Pierogies And Cabbage Recipes

FRESH CABBAGE PIEROGI RECIPE

Steps:

• Put flour, egg, oil, and salt into the bowl. Whisk it together with hand or dough hook attachment.
• Start adding the water slowly, letting it incorporate before adding more.
• Whisk until all the ingredients are incorporated and there are no lumps.
• Wash, and finely chop the cabbage (be sure to throw away the core).
• Add a bit of water and cook the cabbage until soft.
• When the cabbage is soft, drain it off.
• Finely chop the onions and fry it with a bit of oil until it's caramelized and soft.
• Mix the cooked cabbage and onions together.
• Season with salt and pepper.
• Divide the dough into the 2 or 3 pieces.
• Thinly roll each piece out onto a floured surface to just under 1/16 - 1/8" thickness.
• Use a round cookie cutter to cut the circles from the dough.
• Put the cabbage filling in the center of each circle. The more filling, the better, however, you need to be sure it stays inside pierogi. When the filling will get between the dough when sealing, pierogi may fall apart during the cooking.
• Pull the edges of each circle together to form pierogi. Make sure the seal is continuous and intact. You can't leave any free space, as pierogi will fall apart during the cooking. Pinch tightly.
• Collect the remaining dough scraps and put them to the other 2 dough pieces. Repeat the process until the entire dough and all the filling is used.
• Pour the water into the big pot. Add 2 pinches of salt. Boil.
• Gently throw pierogi, one by one into the boiling water.
• When they start floating, wait for a minute and take them out with the slotted spoon.
• Pour the melted butter or lard on top.

PIEROGIES AND CABBAGE

Steps:

• 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.

CABBAGE, KIELBASA AND PIEROGIES

Steps:

• Bring a large pot of water to a boil. Add pierogies and boil for 5-7 minutes. Pierogies should float to the surface when they are done, but that's not always true with today's frozen products - some float right away or within a minute or two. Ignore that event and boil for at least 4-5 minutes to fully cook the filling.
• Remove pierogies with a slotted spoon and drain well.
• While the water is heating for the pierogies, melt butter in a large skillet over medium high heat. Add onion and saute until it softens, 3 - 5 minutes.
• Add cabbage and saute mixture 5 more minutes. Season generously with salt and pepper.
• Stir in sliced kielbasa and continue to cook until cabbage is done and kielbasa flavors have melded with the mixture.
• Reduce temperature to warm. Place cooked pierogies atop cabbage and season with pepper.
• Spoon some of the cabbage mixture over the pierogies to help them reheat. The dish is ready when the pierogies are heated through. Serve warm.

CABBAGE PIEROGI

Steps:

• Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
• To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
• To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

PIEROGIES WITH RED CABBAGE & APPLE

Steps:

• In 10-inch skillet, heat 1 tablespoon oil on medium until hot.
• Add onion & garlic; cook 5 minutes or until golden and softened, stirring frequently.
• Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper & pinch of crushed red pepper flakes; cover and cook 5 minutes or until cabbage begins to wilt.
• Stir in apple; cover and cook 5 minutes or until cabbage is very tender.
• Meanwhile, in covered 12-inch nonstick skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium.
• Add frozen pierogies; cover and cook 5 minutes.
• Uncover and cook 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides.
• Serve pierogies on cabbage mixture, sprinkled with freshly ground black pepper.
• Calories 305; Saturated Fat 1g; Cholesterol 5mg; Sodium 550mg(yikes!); Total Carbohydrate 52g; Dietary Fiber 4g; Protein 6g & Calcium --.

PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER

Steps:

• Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.

CABBAGE, POLISH SAUSAGE & PIEROGIES

Steps:

• Cut cabbage into quarters and place into a decent sized pot.
• Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
• While cabbage is cooking, slice sausage into about 1/8" thick slices.
• Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
• After sausage mixture is cooked, add mixture to cabbage and continue to cook.
• In a pot, boil pierogies for 5-10 minutes, until they float.
• Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
• Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
• Notes:.
• - Any type of cabbage can be used but I prefer to use savoy cabbage.
• - Store bought pierogies are alright to use, but nothing beats homemade pierogies.