PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- 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.
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Jami Stevens
[email protected]Not a fan of the cabbage filling.
Lonwabo Ngxiza
[email protected]Perfect for a cold winter day.
Fahmida Asif
[email protected]Delicious!
TIK TOK User
[email protected]Will definitely be making these again!
Meddie Slafric
[email protected]These pierogi were amazing! So easy to make and so delicious.
Tafawa Abdul
[email protected]I was disappointed with these pierogi. The dough was tough and the cabbage filling was dry. I followed the recipe exactly, so I'm not sure what went wrong.
Damien Ann
[email protected]These pierogi were okay. The dough was a bit too thick for my taste, and the cabbage filling was a bit bland. I think I would have enjoyed them more if I had added more spices to the filling.
GAMER ISMAIL
[email protected]I'm not a big fan of cabbage, but I really enjoyed these pierogi. The dough was light and fluffy, and the cabbage filling was surprisingly flavorful. I would definitely make these again.
Kristin Michelle
[email protected]These pierogi were a bit more work than I expected, but they were worth it. The dough was easy to work with and the cabbage filling was delicious. I especially liked the addition of clarified butter, which gave the pierogi a lovely golden brown color
Pallab Chakraborty
[email protected]I've never made pierogi before, but this recipe was easy to follow and the results were amazing. The pierogi were light and fluffy, and the cabbage filling was flavorful and satisfying. I served them with sour cream and dill, and they were a huge hit
Josefina Javier
[email protected]These pierogi were absolutely delicious! The cabbage filling was perfectly seasoned and the clarified butter added a lovely richness. I will definitely be making these again.