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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.

Pierogi with Cabbage Filling and Clarified Butter

Source: Martha Stewart Living, April 2010

Ingredients

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

  • 2 sticks unsalted butter

Directions

  1. 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.

  2. 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 (2)

  • limeleaf 3 Apr, 2010

    Can you freeze these pierogies and reheat at a later time?

  • haditrn 29 Mar, 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!

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