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pierogis
Ingredients
Ingredient Checklist
Basic Pierogi
For the Cabbage Filling
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
For the Clarified Butter (makes 1 cup)
2 sticks unsalted butter
Gallery
Read the full recipe after the video.
pierogis
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
pierogis
pierogis
Ingredients
Ingredients
Basic Pierogi
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
2 sticks unsalted butter
Directions
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.
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
8
3 star values:
7
2 star values:
3
1 star values:
0
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
8
3 star values:
7
2 star values:
3
1 star values:
0
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
8
3 star values:
7
2 star values:
3
1 star values:
0
23 Ratings
5 star values:
5
4 star values:
8
3 star values:
7
2 star values:
3
1 star values:
0
23 Ratings
5 star values:
5
4 star values:
8
3 star values:
7
2 star values:
3
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 8
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/15/2015
I can't wait to try the filling recipe. I've never used my meat grinder for cabbage. Martha's never let me down before!
Martha Stewart Member
Rating: Unrated
04/03/2010
Can you freeze these pierogies and reheat at a later time?
Martha Stewart Member
Rating: Unrated
03/29/2010
WE MADE OUR PIEROGIS IN THE SAME MANNER. IN ORDER TO SEAL THE EDGES, WE BRUSHED EGG YOLK ON THE VEDGES AND HAND SEALED! WE ALSO SAUTEED THEM IN BUTTER AFTER THE BOIL! THE BECAME CRISPY YET WITH THAT BUTTERY FLAVOR!
Martha Stewart Member
Rating: Unrated
04/15/2015
I can't wait to try the filling recipe. I've never used my meat grinder for cabbage. Martha's never let me down before!
Rating: Unrated
Rating: Unrated
04/03/2010
Can you freeze these pierogies and reheat at a later time?
Rating: Unrated
03/29/2010
WE MADE OUR PIEROGIS IN THE SAME MANNER. IN ORDER TO SEAL THE EDGES, WE BRUSHED EGG YOLK ON THE VEDGES AND HAND SEALED! WE ALSO SAUTEED THEM IN BUTTER AFTER THE BOIL! THE BECAME CRISPY YET WITH THAT BUTTERY FLAVOR!
All Reviews for Pierogi with Cabbage Filling and Clarified Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pierogi with Cabbage Filling and Clarified Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
