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Pierogi with Cabbage Filling and Clarified Butter

Name: Pierogi with Cabbage Filling and Clarified Butter
Ingredients: Basic Pierogi; 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; 2 sticks unsalted butter

Recipe photo courtesy of Simon Brown

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

Ingredients

Basic Pierogi

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 (makes 1 cup)

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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Reviews

How would you rate this recipe?

Happy baker

15 APR, 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!
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limeleaf

3 APR, 2010

Can you freeze these pierogies and reheat at a later time?
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haditrn

29 MAR, 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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