Homemade Polish Cabbage Pierogi Recipe

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I have a love affair going on with pierogi. Actually, I have a love affair going on with anything dumpling, but these Cabbage Pierogi are one of my favorites. I don’t know what it is about them, but I always feel like it’s a better day when I eat a pierogi. 

The first dish I learned to make was pierogi. My grandma used to make them all the time when I was growing up, and I always loved helping her in the kitchen. I had no idea what I was doing, but I loved every minute of it.

Cabbage pierogi are a traditional Polish dish and a great way to use up extra cabbage. This version replaces the traditional potatoes in a pierogi with cabbage, adding a subtle tanginess to this tasty dish.

Making pierogi is a great way to get the family involved in the kitchen and also a great way to get creative with food. This cabbage pierogi recipe is a great way to get creative with classic comfort food.

The family can even help out with the preparation of the dish by cutting the cabbage, slicing the onions, and mixing the ingredients together.

Moreover, It is very easy to make, and one of the things I love about pierogi is that you can use any ingredients you want, so you can change this meal up very easily. My kids love this meal and we make it all the time. Hope you enjoy this recipe.

What is Polish Pierogi?

Pierogi are traditional Polish dumplings that are stuffed with a variety of fillings. Since the mid-1990s, pierogi have become popular in other areas of the U.S. and Canada, especially areas with a significant Polish population. They are often available frozen in supermarkets in areas where they are not traditionally served.

Pierogi can be found in grocery stores, usually frozen in a multi-pack, in Polish specialty stores, and in some mainstream supermarkets, fresh or frozen. They can be purchased boiled, fried, or baked. You can make them at home as well. 

Serving: 30 Pierogi

Preparation Time: 30 Minutes

Cooking Time: 1 Hour

Total Time: 1 Hour and 30 Minutes

Ingredients

For the Dough:

• 3 cups all-purpose flour

• 1 large egg, at room temperature

• ½ tsp salt

• 4 Tbsp oil or melted butter, at room temperature

• 1⅓ cups lukewarm water (more or less as needed)

For the Filling:

• 1 large head of cabbage, finely chopped

• 1 large onion, finely chopped

• 2–3 Tbsp butter or oil (for sautéing)

• Salt and pepper, to taste

For Serving:

• Melted butter or lard

Instructions

1. Make the Dough

1. In a large bowl, combine flour, egg, oil (or melted butter), and salt. Mix with your hands or a dough hook.

2. Gradually add lukewarm water while mixing until a soft dough forms (you may need a little more or less water).

3. Turn dough onto a floured surface and knead for about 5–7 minutes, until smooth and elastic.

4. Cover with a towel or plastic wrap and let rest for at least 30 minutes while you prepare the filling.

2. Prepare the Filling

1. Wash and finely chop the cabbage and onion.

2. Bring 2 cups of water to a boil in a large pan. Add the cabbage and cook until softened, about 7–10 minutes. Drain well and press out excess water.

3. In a separate pan, melt butter (or heat oil) over medium heat. Add the onion and sauté until golden and caramelized.

4. Combine cooked cabbage with onions. Season generously with salt and pepper. Let cool before filling pierogi.

3. Shape the Pierogi

1. Divide dough into 3–4 pieces. On a lightly floured surface, roll each piece out to about ⅛ inch thick.

2. Cut circles using a round cutter (about 3 inches in diameter).

3. Place a heaping teaspoon (not tablespoon) of filling in the center of each circle.

4. Fold dough over to make a half-moon shape and pinch the edges tightly to seal.
   Tip: Press firmly, or crimp with a fork, to prevent bursting during cooking.

4. Cook the Pierogi

1. Bring a large pot of salted water to a boil.

2. Working in batches, drop pierogi into the water. When they float to the surface (about 1–2 minutes), cook another 1–2 minutes, then remove with a slotted spoon.

3. Repeat until all pierogi are cooked.

5. Serve

• Drizzle hot pierogi with melted butter or lard before serving.

• Optional: Pan-fry boiled pierogi in a bit of butter for a golden, crispy finish.

Tips

• Keep dough and formed pierogi covered with a towel to prevent drying out.

• Cabbage filling can be made a day ahead.

• Serve with sour cream, extra caramelized onions, or crispy bacon bits for an extra treat!

Pin the image below if you like this Cabbage Pierogi Recipe!

What to serve with Cabbage Pierogi?

You can serve friend onions, Melted butter, Sour cream, Maggi seasoning sauce, and Skwarki (left from making homemade lard). If you have any other options, share them in the comments section below. 

How to know that your dough is ready to roll out?

Pinch the dough with your fingers; if it sticks, knead more flour into the dough. If it doesn’t stick to your finger, it’s ready to roll out. Cover it with plastic wrap and set it aside while you are making the filling. 

Can I griddle or pan-fry my cabbage pierogi?

Yes, you can! Take a large saucepan or Blackstone griddle and melt butter in it over medium heat. Place pierogies in a single layer and cover them with a lid. Let it cook until you get golden brown crispiness. Flip and cook the other side. 

How to Freeze Cabbage Pierogi?

Cabbage Pierogi is a great food to have in the freezer because they are easy to freeze and they are great to eat in the wintertime when it is cold outside and you want something warm and hearty.

Pierogi can be frozen either raw or cooked. The raw pierogi will freeze much better than the cooked pierogi. To freeze the cooked pierogi, put them in a container and spread plastic wrap over them before placing another layer.

This will help keep the pierogi from sticking together. If you don’t do this, you will probably end up with a big frozen lump of pierogi. If you freeze the raw pierogi, you don’t have to worry about them sticking together. When you throw them in the water, they will be separated. 

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