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.
Source: Martha Stewart Living, April 2010
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
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.