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.

Advertisement

Ingredients

Ingredient Checklist
For the Cabbage Filling
For the Clarified Butter (makes 1 cup)

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 (3)

23 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
04/15/2015
I can't wait to try the filling recipe. I've never used my meat grinder for cabbage. Martha's never let me down before!
Rating: Unrated
04/03/2010
Can you freeze these pierogies and reheat at a later time?
Rating: Unrated
03/29/2010
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!
Advertisement