Cabbage Pierogies pic/heavy

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Been eating store bought Pierogies since I haven't made any in a while.Most places have what they call Cabbage Pierogies (its' sauerkraut) I make mine with Cabbage & Onion
Start with a large Head of Cabbage
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I used my knife cutting fairly thin strips
Going to boil till tender,cool after draining
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I cool them over night Ring out in cheese cloth or a towel
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A large Onion diced saute in butter
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Add Cabbage saute till lightly browned
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For the Dough (recipe to follow)
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Let the dough rest in the fridge for a few hours
or over night Roll out to your desired thickness
I like thin
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Cut your disc with what ever you have
I have a Pierogi Cutter no pic
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no pics of filling
put a spoon full on the center fold over an fork crimp the edges
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we freeze before bagging zip lock is fine they won't last
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Time to eat
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Fried in butter
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Served with home made Fresh Kielbasi
and Brown sauerkraut
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A cut shot
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Thanks for looking
Richie

Pierogi Dough

2 cups Flour

2 Eggs ( jumbo)

4 heaping Tbs sour cream

1 Tbs water

1/2 tsp. salt
 
Last edited:
Richie your pierogi’s look fantastic! It looks like holiday dinners at my grams house.

She makes cabbage, potato, farmers cheese and also prune pierogi.

Cabbage was always my favorite. Thanks for getting me looking forward to Christmas!!
 
xray It is always nice to find something that you had or have at the holiday season.I make potato & Cheese never made Prune Thanks for the points I appreciate it
Richie
 
Fluting the edges was the last part I learned; it was a mystery to me for years.

... oh for a skillet of hot cabbage, onion and bacon right now ...
 
That's comfort food there.
Very good smell in the house I bet.
Is that a dough hook for a Kitchenaid Pro600? looks like mine..
Johnny B yes the smell has you drooling
KA Pro yes this is my 3rd LOL They can be filled with meat,fruit just about any filling.
Thanks for the points I appreciate it
Richie
 
I've never done Pierogies, but am excited to try. Unique different way to do cabbage - fresh and fermented - that combination must be excellent. Great job Richie ;)
 
This is why you should have vodka in the freezer. Unfortunately, I'm the only one in the house who eats cabbage.

Our Lithuanian family would make koldunai, meat-filled dumplings.

http://www.draugas.org/news/tag/silbajoris-a/
BW I just checked that link they look great,above what my fingers could do LOL
I always thought the Vodka in the freezer was so you didn't need a Martini Glass
Thanks
Richie
 
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