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Kasia’s Cabbage Pierogi has a more mild flavor when compared with the Sauerkraut variety, but none the less, it is a popular item with folks who have an eastern European orientation. This dumpling is filled with freshly shredded cabbage, cooked and mixed with seasonings. Whether boiled or browned, a great way to complement this flavor is to serve with bacon bits and melted butter or sour cream.
 For Best Quality Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides. IMPORTANT: High heat toughens the dough. To Boil Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook. IMPORTANT: Overcooking decreases quality. |
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