CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
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.
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
PIEROGI WITH CURRIED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Combine the yogurt, scallions, lime juice and 3 tablespoons water in a small bowl; season with salt. Refrigerate until ready to serve.
- Combine 2 tablespoons butter with the paprika in a large microwave-safe bowl; microwave until the butter melts, about 30 seconds. Add the frozen pierogi and toss to coat. Spread the pierogi on a foil-lined baking sheet, transfer to the oven and bake, flipping halfway through, until golden, 20 to 25 minutes.
- Meanwhile, melt the remaining 2 tablespoons butter in a wide pot over medium-high heat. Add the onion and cook, stirring, until golden brown, about 8 minutes. Add the cabbage, curry powder, 3/4 teaspoon salt and a splash of water and cook, stirring occasionally, until the cabbage is tender, about 12 minutes. (Add another splash of water, if necessary.) Season with salt.
- Divide the cabbage and pierogi among plates; serve with the yogurt sauce.
Nutrition Facts : Calories 533 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 51 milligrams, Sodium 1232 milligrams, Carbohydrate 81 grams, Fiber 9 grams, Protein 19 grams
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
LAZY CABBAGE PIEROGI
Make and share this Lazy Cabbage Pierogi recipe from Food.com.
Provided by majakete
Categories Polish
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 537.5, Fat 20.4, SaturatedFat 6.3, Cholesterol 25.7, Sodium 1625.3, Carbohydrate 71.1, Fiber 6.9, Sugar 5.7, Protein 17.8
PIEROGI FILLING
I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store.
Provided by OwlMonkey
Categories One Dish Meal
Time 1h30m
Yield 20-25 small pierogies, 4-5 serving(s)
Number Of Ingredients 16
Steps:
- For the Cabbage Filling: cut the cabbage into quarters. Steam until very tender, about 15 minutes; drain and cool. Wrap cooled cabbage in a towel, and squeeze out as much liquid as possible. Simmer finely chopped onions in butter and chicken broth until the onion is translucent - add the cooled cabbage salt and pepper. Let simmer until heated. Stir in the cream cheese and dill (or substitute caraway seeds if you prefer).
- Instant Potato and Cheese Filling: Sautee the onion and butter in a small pot until the onion is translucent. Add enough water based on the instant mashed potato package directions (I would guess but every brand is different) and add the chives. Once the water has boiled, remove the pot from the heat and add the potato flakes, cheese and cream cheese.
- Ground beef filling: In a large frying pan, simmer the finely chopped onions in the butter and cook until the onions are translucent. Prepare the ground beef by combining and kneading it with the hunter's seasoning (see below). Add it to the onion mixture, chopping it with your spatula so it doesn't cook together. Cook until all of the pink is gone.
- Hunter's seasoning recipe: Make as much or as little as you want using this ratio. This will make more than the 3 tablespoons amount, but I don't know what the ratio would be for exactly that amount. I always make a jar full and keep it on hand since it's a good general meat seasoning for beef or poultry. 2 teaspoons Marjoram, 1 teaspoons peppercorn, 1 teaspoons caraway, ½ teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoons Allspice to taste, Cloves to taste, 1 crushed bay leaf, 1 teaspoons Juniper berries (A difficult thing to find, you can substitute this by adding a few shots of gin to the ground beef while kneading; gives it a great flavor and all the alcohol will cook out).
Nutrition Facts : Calories 404.3, Fat 26.5, SaturatedFat 14.6, Cholesterol 86.9, Sodium 256.8, Carbohydrate 28, Fiber 6.8, Sugar 10.9, Protein 16.9
More about "pierogi with cabbage filling and clarified butter recipes"
CABBAGE PIEROGI - FROM MICHIGAN TO THE TABLE
From frommichigantothetable.com
4.5/5 (6)Total Time 1 hr 40 minsCategory Main MealsCalories 84 per serving
- 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.
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER - NJ.COM
From nj.com
Estimated Reading Time 1 min
SPRING CABBAGE PIEROGI WITH DILL [BEST RECIPE!] | POLONIST
From polonist.com
POTATO-CABBAGE PIEROGI - RECIPE - FINECOOKING
From finecooking.com
PIEROGI RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
HOMEMADE PIEROGI WITH CARAMELIZED CABBAGE AND ONIONS
From simpleseasonal.com
10 BEST CABBAGE PIEROGI RECIPES - YUMMLY
From yummly.com
10 BEST PIEROGI FILLINGS RECIPES | YUMMLY
From yummly.co.uk
POLISH CABBAGE PIEROGI RECIPE | BRYONT BLOG
From bryont.net
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER | RECIPES, FOOD ...
From pinterest.ca
CABBAGE PIEROGI FILLING - ROOCOMAN.COM
From roocoman.com
PIEROGI WITH POTATO FILLING AND BROWN BUTTER RECIPES
From recipes.servegame.org
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
From fooddiez.com
PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM RECIPES
From recipes.servegame.org
PIEROGI FILLING IDEAS BEST RECIPES
From findrecipes.info
CABBAGE PIEROGI CASSEROLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BASIC PIEROGI RECIPES
From recipes.servegame.org
MARTHA STEWART: PERFECT POLISH PIEROGI MAKE DELECTABLE FARE
From deseret.com
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
From pinterest.com
CABBAGE PIEROGI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEAT PIEROGI RECIPES
From recipes.servegame.org
CABBAGE FILLING FOR PIEROGI - RECIPES | COOKS.COM
From cooks.com
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
From copymethat.com
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER BEST RECIPES
From findrecipes.info
HOW TO MAKE CABBAGE PIEROGIES BEST RECIPES
From recipesforweb.com
17+ PIEROGI SAUCES (AND TOPPINGS!), RANKED - POLONIST
From polonist.com
PIEROGI WITH CURRIED CABBAGE - FOOD NETWORK
From foodnetwork.com
CABBAGE PIEROGI MARTHA - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PIEROGI RECIPES
From recipes.servegame.org
PIEROGI CABBAGE FILLING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CABBAGE STUFFED PIEROGI – POLANA POLISH FOOD ONLINE
From polana.com
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
From wikifoodhub.com
SWEET CABBAGE PIEROGI FILLING BEST RECIPES
From findrecipes.info
10 BEST PIEROGI FILLINGS RECIPES | YUMMLY
From yummly.com
PIEROGI CABBAGE FILLING - RECIPE | COOKS.COM
From cooks.com
PIEROGIS RECIPES
From recipes.servegame.org
CABBAGE AND ONION PIEROGI FILLING - THERESCIPES.INFO
From therecipes.info
MARTHA STEWART PIEROGI FILLINGS BEST RECIPES
From findrecipes.info
PIEROGI CABBAGE FILLING - FOODS AND DIET
From foodsanddiet.com
BASIC PIEROGI RECIPE | RECIPE | RECIPES, FOOD, COOKING RECIPES
From pinterest.ca
You'll also love