Pierogi with Cabbage Filling and Clarified Butter

23 Ratings
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  • 4 8
  • 3 7
  • 2 3
  • 1 0

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.

Martha Stewart Living, April 2010

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Read the full recipe after the video.
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Ingredients

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

Directions

  • 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.

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  • 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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Reviews (3)

23 Ratings
  • 5 5
  • 4 8
  • 3 7
  • 2 3
  • 1 0
Martha Stewart Member
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!
Martha Stewart Member
04/03/2010
Can you freeze these pierogies and reheat at a later time?
Martha Stewart Member
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!
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