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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.

  • Yield: Makes approximately 8 dozen dumplings
Cabbage Pierogi

Source: Martha Stewart Living Television



  • 1 egg, slightly beaten
  • 1 cup milk
  • 1 cup water
  • 3 tablespoons sour cream
  • 4 1/2 to 5 cups flour


  • 10 pounds green cabbage, trimmed and cored
  • 2 packages (8 ounces each) cream cheese
  • 1/2 stick unsalted butter, at room temperature
  • Salt and freshly ground pepper


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Note

These delicious crescent-shaped pierogi can be stuffed with a variety of fillings, such as potato and cheese, spiced meat, or mushrooms. Martha's mother, Martha Kostyra, makes hers with a delicious green-cabbage filling. After preparing the dough, filling it with the cabbage mixture, and sealing each pierogi, she cooks them in boiling water; the pierogi bob to the surface when they're done.

Reviews (14)

  • Helena Hankamp 9 Apr, 2014

    This is the worst dough I've ever worked with, the dough was too wet and no amount of flour helped it. I wasted my time and ingredients. Wouldn't recommend it to anyone. Second recipe from Stewart that didn't turn out.

  • lbd205winter 21 Jan, 2011

    Just made these and they were delicious. Thank goodness for my 6 and 8 year that helped, makes the work go faster. I made these for our neighbor whose mother passed away at 88. She lived in Nutley, NJ and was acquainted with Martha's mother and made these very same pieirogis. I am hoping they taste as good as our neighbor's mother used to make for him, even though they may not look as pretty. Thanks Martha.

  • bonsaimom 10 May, 2008

    My Mom used to make pirogi with sauerkraut, dry cottage cheese and onion. She would saute the onion in butter until lightly brown and then add the sauerkraut and dry cottage cheese and a little pepper. The sauerkraut does have to be squeezed out to make a dry filling. After eating these all my life I just can't get into the potato ones. When Mom passed away I had to recreate the recipe from memory of taste. It was the one recipe she did not write down!!

  • barbt1956 10 Mar, 2008

    I have been looking for this recipe for the longest time. I just love sweet cabbage pierogi. Thanks, Martha - from one Polish woman to another.


  • yagottaeat 4 Feb, 2008

    My Mom only used King Arthur flour and always warmed the milk up a bit before making the dough. The combination produces the silkiest, stretchiest, most tender dough ever!

  • DrPete 10 Jan, 2008

    When I was growing up in Buffalo my mom used to make pirogi with spiced meat filling, a dry farmer's cheese/egg filling and with a dry sauerkraut filling. Of course, she passed away and I don't have any of the filling recipes. I would love to know if anyone else has family recipes along these lines that they would be willing to share. In the Pittsburgh area, where I now live almost all perogi are made with mashed potato or mashed potato/cheddar cheese filling (Yuck to both!).

  • hisoldlady 8 Jan, 2008

    instead of cabbage my husband would use sauerkraut squeezed dry-added some bacon and onions--delish

  • patsysend 7 Jan, 2008

    When my mom and her mom made these they were made with fresh mashed potatoes, diced onion, S

  • MIKIMOUSE 22 Dec, 2007


  • MIKIMOUSE 22 Dec, 2007


  • MIKIMOUSE 22 Dec, 2007


  • dkitchel 22 Nov, 2007

    For clightner: Read step #7

  • clightner 14 Nov, 2007

    The recipe calls for 12 tablespoons of butter, yet the instructions account for only 8. What happened to the other 4?

  • clightner 14 Nov, 2007

    The recipe calls for 12 tablespoons of butter, yet the instructions account for only 8. What happened to the other 4?

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