Results 1 - 10 of 27 for cabbage pierogi

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Here are four ... recipes for making pierogi. Each dough ... mixture or a cabbage mixture. Note: The ... pierogi are best browned or steamed the next day.

Combine flour, half ... Stir in the cabbage, turn the ... fill the remaining pierogi until all the ... done better, your next batch will be much improved!

In a large ... you fill the pierogis, put 5 ... min. Add the cabbage and cook, stirring ... pepper. Set aside to cool while you roll out the pierogi dough.

STUFFING: Chop or grind fresh raw cabbage and onions in ... refrigerate overnight. Make pierogi the next day. ... warm platter. Makes about 2 1/2 dozen.

Cabbage Filling - Steam ... they rise to the surface, remove and place on a cooling rack. Yields about 36. Bake (heat up in oven) or fry in pan in butter.

(See recipe for ... Rolls section.) Quarter cabbage and cook in ... minutes. Pieces will come to the top when done. Also may be fried in butter if you like.

Mix and put ... partly cooked, add cabbage to soup pot. ... Stir together. Eat at once because it doesn't keep well (not past 1-2 days in refrigerator).

Make dough with ... small head of cabbage, boil in ... yeast, milk, sugar, and melted butter in the dough mixture in addition to the basic dough ingredients.

Mix above ingredients ... cup. Fill with cabbage filling and fold ... add salt. Drop pierogi gently into boiling ... onion and seasoning until golden brown.

Make dough with ... small head of cabbage, boil in ... yeast, milk, sugar, and melted butter in the dough mixture in addition to the basic dough ingredients.

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