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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.

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