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Pierogi with Cabbage Filling and Clarified 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

For the Cabbage Filling

For the Clarified Butter (makes 1 cup)

Directions

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Reviews

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How would you rate this recipe?
22
  • 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!
    Reply
  • limeleaf
    3 APR, 2010
    Can you freeze these pierogies and reheat at a later time?
    Reply
  • 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!
    Reply

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