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CABBAGE (KAPUSTA) PIEROGI 
STUFFING:

1 lg. can sauerkraut, drained & rinsed
1 sm. to med. head fresh cabbage, shredded
3 onions, chopped
4 tbsp. butter
Ground pepper to taste
1/4 c. water

DOUGH:

3 c. flour
1 c. lukewarm water
1 lg. egg, beaten

STUFFING: Chop or grind fresh raw cabbage and onions in 1/4 cup water in blender; drain well. Add cabbage, onion, pepper and sauerkraut to butter and fry until cabbage and onions are soft and mixture turns light brown. Let cool and refrigerate overnight. Make pierogi the next day.

DOUGH: In a large mixing bowl, measure flour and make a "well". Add egg that has been beaten in the lukewarm water. Mix all ingredients and knead into a soft pliable dough. Add a little more flour if necessary. Roll thin on cutting board and cut "rounds" of dough with a glass or cookie cutter (approximately 3" in diameter). Place a little cabbage filling in each circle and fold over. Pinch edges of dough tightly (very tightly).

TO COOK: Drop filled pierogi into boiling, salted water and let boil for about 5 minutes (until the pierogi come to the top). Gently remove and place in small amount of butter in frying pan. Fry until lightly brown, making sure pierogi is soft, not crisp. Serve on warm platter. Makes about 2 1/2 dozen.

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 Rating: 4 / 5 - Reviews: 1
Apr 2, 12:40 PM
Valerie (Rhode Island) says:

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