The Best of Polish Cooking/Karen West

Cabbage Stuffed Pierogi (Pierozki z Kapusty)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
FILLING: 1 pound boiled cabbage 1/2 pound dry cottage cheese 1 minced onion
2 tablespoons butter salt and pepper to taste DOUGH: 2 eggs
3-1/4 cups flour dash salt 1/4 cup water
3 tablespoons butter 3 tablespoons bread crumbs



1 Drain cabbage and chop coarsely. (A blender works well here.) Combine with the cottage cheese. Lightly saute the onion in the butter. Combine with cabbage-cheese mixture and season to taste.
2 To make dough, combine the eggs, flour and salt. If necessary, add a little water to get desired consistency to knead a smooth, loose dough. Roll out very thinkly and cut into 3-inch squares. Place a teaspoon of the filling on each square. Fold over to form a triangle and pinch the edges together.
3 Cook several at a time in a large pot of boiling, salted water for 5 minutes, or until they rise to the top. Remove with a slotted spoon and keep warm until all are finished.
4 Drizzle the buttered bread crumbs over the pierogi just before serving.

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