Food & Cooking Recipes Appetizers Pierogi with Cabbage Filling and Clarified Butter 3.7 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 10, 2017 Print Rate It Share Share Tweet Pin Email 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. 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 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. 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. Simon Brown Rate it Print