Homemade Polish Cabbage Pierogi  Recipe

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.

Now add water slowly and knead the dough until all ingredients are mixed and no lump is left.

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.

When the cabbage is soft, drain extra water. Melt butter in the pan and fry the onion in it until soft and caramelized. Mix onions and cabbage

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.

You can serve them with Sour cream, Melted butter, Maggi seasoning sauce, and Skwarki.

Grab the full recipe with additional informations via the link below!