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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.

Source: Martha Stewart Living Television
Yield

Ingredients

FOR THE DOUGH

FOR THE FILLING

Directions

Cook's Notes

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.

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Reviews

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24
  • 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.
    Reply
  • 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.
    Reply
  • 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!!
    Reply
  • 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. Barb
    Reply
  • 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!
    Reply
  • 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!).
    Reply
  • hisoldlady
    8 JAN, 2008
    instead of cabbage my husband would use sauerkraut squeezed dry-added some bacon and onions--delish
    Reply
  • MS12039077
    7 JAN, 2008
    When my mom and her mom made these they were made with fresh mashed potatoes, diced onion, S
    Reply
  • MIKIMOUSE
    22 DEC, 2007
    cabbage
    Reply
  • MIKIMOUSE
    22 DEC, 2007
    cabbage
    Reply

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