Dough
3 c. flour
1 egg
2 tbsp. butter, melted
1/2 tsp. salt
1 tsp. sugar
3/4 c. warm water

Mix above ingredients together. Knead and rest for about 15 minutes. Roll out to 1/8 inch thickness. Cut circles with cup. Fill with cabbage filling and fold to half circle pinching edges together. Bring water to boil and add salt. Drop pierogi gently into boiling water - when pierogi comes to top, cut heat down to a slow boil. Boil for about 10 minutes and take out with slotted spoon into colander. Rinse lightly with cold water and drain. Place on serving plate. Pour slightly browned butter over pierogi.

CABBAGE FILLING:

One medium to large cabbage, shredded. Chopped onion and seasoning. Boil cabbage until soft. Strain well and fry with onion and seasoning until golden brown.