POLISH SPRING CABBAGE PIEROGI WITH DILL
These seasonal Cabbage Pierogi are filled with young white cabbage. They're a light and sweet - perfect for a meat-free, spring time meal.
Provided by Kasia
Time 45m
Number Of Ingredients 11
Steps:
- Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
- While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper.
- Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat. Add chopped dill and mix it in.
- Choose one of the dough recipes from here, or follow this basic recipe below.
- Sift the flour onto your work surface. Make a well in the flour heap, pour in a small amount of hot water.
- Knead together, gradually adding enough water, so that the dough to becomes elastic and soft. Avoid adding too much water - the dough will get too sticky.
- Cut the dough into four parts. Spread one on your work top sprinkled lightly with flour.
- Roll into a thin layer of dough. Cut it into circles using a glass or round cutter.
- Place a spoonful of sweet cabbage filling in the middle of each circle. Fold dough over filling. Press edges together.
- Continue forming pierogi until you're out of ingredients.
- Bring a pot of salted water to a boil.
- Reduce the heat, drop in a couple of pierogi. Cook until they start to float to the top (5-6 minutes).
- Use a slotted spoon to collect the dumplings. Melt 1 tablespoon of butter on a frying pan. Plate the pierogi, pour the melted butter over them. Sprinkle with chopped dill.
Nutrition Facts : ServingSize 1, UnsaturatedFat 0 grams unsaturated fat
KIELBASA LAZY PIEROGI
Member's Choice We fell in love at first bite with Nor's version of lazy pierogi. The noodles are soft and buttery. Soaking the sauerkraut in water does help cut back on its naturally strong flavor. Kielbasa pairs nicely with this easy to prepare dish adding a smoky, savory flavor. So good, we think this recipe will make it into...
Provided by Nor Mac
Categories Casseroles
Time 45m
Number Of Ingredients 9
Steps:
- 1. Place sauerkraut in a colander. rinse sauerkraut well to get rid of some of the bitterness. Press on sauerkraut to remove some of the water.
- 2. Cook chopped onion with a little bit of the butter until golden in color. Set aside.
- 3. Place kielbasa in a Dutch oven.
- 4. Fill with water until kielbasa is covered. Boil kielbasa until heated through. About 5-10 minutes after the water starts to boil.
- 5. Remove kielbasa to a platter. Slice kielbasa. Cut each slice in half. You can cut them into quarters if you wish. I usually cut each slice in half.
- 6. Bring water to a boil for egg noodles. Cook per directions on the bag. Drain noodles. Place noodles back into the large pot.
- 7. Place burner on low heat. Fold remaining butter into noodles until melted. Add cooked onions, Parmesan cheese, salt, and pepper, Mix well and set aside.
- 8. Add sauerkraut and kielbasa to noodles. Stir well over medium heat until hot. Sprinkle with poppy seeds if desired. Salt and pepper to taste. Serve as a main dish or side dish.
LAZY MAN'S PIEROGI
Every time we have a party I'm requested to make this dish. Wonderful mixture of pasta, bacon, mushrooms, and onions.
Provided by JEDDY51
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
- In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 52 g, Cholesterol 14.1 mg, Fat 11.4 g, Fiber 4.2 g, Protein 13.5 g, SaturatedFat 3.6 g, Sodium 1093.2 mg, Sugar 6 g
GREAT-GRAMMA'S LAZY PIEROGI
I know there are many ways to make lazy pierogi. This is a recipe my Great Gramma taught me. Pretty easy and oh so delish!!
Provided by Lisa G. Sweet Pantry Gal
Categories Pasta Sides
Time 45m
Number Of Ingredients 8
Steps:
- 1. Boil and set aside pasta.
- 2. In large frying pan cook bacon, set aside. Crumble. Same pan toss in butter melt, and saute mushrooms and onion till softened, turn pan to med, toss drained kraut in pan cook for 5 minutes to marry flavors. Add soup and bacon stir well.
- 3. Add cooked Pasta to pan stir well. Transfer to low setting crockpot and let the flavors come together for hour. Longer sits the better the flavor. Serve as main dish or side with keilbasa or protien of choice.
PIEROGI SKILLET
With sauerkraut, cabbage, onion and egg noodles, this dish has all the flavor of traditional pierogi but without all the work of making the dumplings. Just combine the ingredients in a skillet and let it simmer. I call it "lazy man's pierogi."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or Dutch oven, cook the bacon until almost crisp. Add onion; cook and stir until bacon is crisp and onion is tender. Drain. Add the sauerkraut, cabbage and pepper; mix well. Cover and simmer for 45 minutes. , Meanwhile, cook the noodles according to package directions; drain. Stir the noodles, butter and salt into cabbage mixture. Cover and simmer 30 minutes longer.
Nutrition Facts : Calories 178 calories, Fat 10g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 888mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
CABBAGE PIEROGI
A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor. The simple pierogi dough is made with eggs, water, salt and flour.
Provided by Sherry Ronning
Categories Main Meals
Time 1h40m
Number Of Ingredients 9
Steps:
- How to Make Pierogie Recipe Dough from Scratch
- Gather all of the ingredients that you will need to make this perogis recipe.
- Start a large stockpot of water on the stove over medium heat.
- In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
- One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
- On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
- How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
- Preparing the Perogies FillingQuarter the head of cabbage. Remove the cores from the center of each quarter.
- Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
- Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
- In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
- Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
- Season the mixture with seasoned pepper and Lawry's salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
- Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.
- How to Make PerogiesWith floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
- Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 - 5-inch circle.
- Place a tablespoon full of cabbage filling on-top of the center dough piece.
- Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
- Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
- How to Cook PierogiesThere are 2 steps to cooking pierogies. The first step is to boil the pierogies.
- Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
- Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
- Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
- When you are ready to eat your pierogies it's time to fry them up.
- In a large saucepan on medium heat, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
- Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from pan and serve right away.
- My family takes them directly from the pan to their plate and eats them as soon as they can. They love their cabbage pierogies!!
Nutrition Facts : Calories 84 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LAZY CABBAGE PIEROGI
Make and share this Lazy Cabbage Pierogi recipe from Food.com.
Provided by majakete
Categories Polish
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Cook the pasta according to package directions, drain well.
- Fry bacon until crisp, drain on paper towels and set aside.
- Fry onion, garlic and mushrooms in the bacon fat until onion is slightly carmalized.
- Add the sauerkraut, soup and bay leaves to the onions and mushrooms and let the mixture simmer for approximately 10 minutes.
- Mix the pasta, bacon and sauerkraut mixture.
- Bake for 30 to 45 minutes uncovered, stirring a few times during baking.
- Remove bay leaves.
- Enjoy!
Nutrition Facts : Calories 537.5, Fat 20.4, SaturatedFat 6.3, Cholesterol 25.7, Sodium 1625.3, Carbohydrate 71.1, Fiber 6.9, Sugar 5.7, Protein 17.8
CABBAGE PIEROGI
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha Stewart.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes approximately 8 dozen dumplings
Number Of Ingredients 9
Steps:
- Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
- Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
- To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
- To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
- Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
- Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.
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.
LAZY PIEROGI
For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.
Provided by Bea Gassman
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
- In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
- Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 57.9 g, Cholesterol 61 mg, Fat 28.8 g, Fiber 7.1 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 1787.4 mg, Sugar 6.9 g
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