Fresh Cabbage Pierogi Recipes

CABBAGE PIEROGI

Steps:

• How to Make Pierogie Recipe Dough from Scratch
• Gather all of the ingredients that you will need to make this perogis recipe.
• Start a large stockpot of water on the stove over medium heat.
• In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
• One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
• On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
• How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
• Preparing the Perogies FillingQuarter the head of cabbage. Remove the cores from the center of each quarter.
• Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
• Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
• In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
• Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
• Season the mixture with seasoned pepper and Lawry's salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
• Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.
• How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
• Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 - 5-inch circle.
• Place a tablespoon full of cabbage filling on-top of the center dough piece.
• Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
• Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
• How to Cook PierogiesThere are 2 steps to cooking pierogies. The first step is to boil the pierogies.
• Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
• Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
• Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
• When you are ready to eat your pierogies it's time to fry them up.
• In a large saucepan on medium heat, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
• Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from pan and serve right away.
• My family takes them directly from the pan to their plate and eats them as soon as they can. They love their cabbage pierogies!!

POLISH SPRING CABBAGE PIEROGI WITH DILL

Steps:

• Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
• While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper.
• Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat. Add chopped dill and mix it in.
• Choose one of the dough recipes from here, or follow this basic recipe below.
• Sift the flour onto your work surface. Make a well in the flour heap, pour in a small amount of hot water.
• Knead together, gradually adding enough water, so that the dough to becomes elastic and soft. Avoid adding too much water - the dough will get too sticky.
• Cut the dough into four parts. Spread one on your work top sprinkled lightly with flour.
• Roll into a thin layer of dough. Cut it into circles using a glass or round cutter.
• Place a spoonful of sweet cabbage filling in the middle of each circle. Fold dough over filling. Press edges together.
• Continue forming pierogi until you're out of ingredients.
• Bring a pot of salted water to a boil.
• Reduce the heat, drop in a couple of pierogi. Cook until they start to float to the top (5-6 minutes).
• Use a slotted spoon to collect the dumplings. Melt 1 tablespoon of butter on a frying pan. Plate the pierogi, pour the melted butter over them. Sprinkle with chopped dill.

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.

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.

HOMEMADE PIEROGI

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

HOMEMADE POLISH CABBAGE PIEROGI RECIPE

Steps:

• For Making the Dough: Take a bowl and put the egg, oil, flour, and salt into it. Mix the ingredients with your hands. You can also whisk it with a dough hook attachment. Now add water slowly and knead the dough until all ingredients are mixed and no lump is left. For Cabbage Filling: Wash the cabbage and onions and finely chop them. Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft. When the cabbage is soft, drain extra water. Melt butter in the pan and fry the onion in it until soft and caramelized. Mix onions and cabbage and season with pepper and salt. For Making Mold Cabbage Pierogi Divide your dough into 3 or 4 pieces. Spread some flour on the countertop and thinly roll each dough piece over it. Cut circles from the dough by using a round cookie cutter. Put 2-3 tbsp of cabbage filling in the center of the circles. Pull the edges together to form pierogi. To save your pierogi from breaking, pinch tightly and don't leave any free space while sealing. Repeat the same process until all the dough and filling is utilized. For cooking pierogi Take a big pot add water, and salt in it. Let it boil. Throw your pierogies into the boiling water one by one. Let them boil for 1 minute. When the pierogies start floating on the top, take them out with the help of a slotted spoon. Your Cabbage Pierogies are ready. Pour the lard or melted butter on the top and serve hot.

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.

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.

LAZY CABBAGE PIEROGI

Steps:

• Preheat oven to 350F.
• Cook the pasta according to package directions, drain well.
• Fry bacon until crisp, drain on paper towels and set aside.
• Fry onion, garlic and mushrooms in the bacon fat until onion is slightly carmalized.
• Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes.
• Mix the pasta, bacon and sauerkraut mixture.
• Bake for 30 to 45 minutes uncovered, stirring a few times during baking.
• Remove bay leaves.
• Enjoy!