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 it.
For the dough:
Take a bowl and put the egg, oil, flour, and salt into it. Mix the ingredients with your hands. You can also whisk it with a dough hook attachment.
For Cabbage Filling:
Wash the cabbage and onions and finely chop them.
Take a pan and put the cabbage in it. Add 2 cups of water and cook the cabbage until soft.
Making Cabbage Pierogi:
Divide your dough into 3 or 4 pieces. Spread some flour on the countertop and thinly roll each dough piece over it.
Cut circles from the dough by using a round cookie cutter.
Put 2-3 tbsp of cabbage filling in the center of the circles.
Pull the edges together to form pierogi.
Repeat the same process until all the dough and filling is utilized.
Take a big pot add water, and salt in it. Let it boil.
Throw your pierogies into the boiling water one by one. Let them boil for 1 minute.
When they start floating on the top, take them out with a slotted spoon.
Your Pierogi is ready.
To finnish in a pan Take a large pan or use a Blackstone griddle and melt butter in it over medium heat. Cook until golden brown and crisp.