4 c. flour
2 eggs
1 c. water
1/2 tsp. salt

CABBAGE FILLING:

2 (2 lb.) cans cabbage, drained
1 sm. piece salt pork
1 onion, chopped
Salt and pepper, to taste
Garlic salt, to taste

Cabbage Filling - Steam the cabbage under hot tap water until sourness is gone. Fry salt pork and remove pieces, leaving liquid. Saute onion until transparent. Add cabbage and remaining ingredients. Cook on low heat for 1 hour, covered. Stir occasionally. Cool overnight. Drain next day before you prepare dough.

Dough - Beat the eggs lightly and add salt and mix. Mix alternating flour, water, flour, water, etc., until you use all materials. Knead dough for a short time and then divide into 3 pieces for easy handling. Roll dough on board. Make circles using 4-inch metal (round burger maker is ideal). Fill each circle join corners to form crescent. Place on floured towel. While you are making pierogies, boil salted water in Dutch oven pot. Drop pierogies (about six at a time) in boiling water. When 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.