Delicious Cabbage and Pierogies: A Comforting Homemade Recipe

Pierogies, those delightful dumplings, represent Polish culinary tradition. Many fillings exist, but cabbage is a favorite. Cabbage pierogies offer diverse flavors, from tangy sauerkraut and mushroom versions often found on Christmas Eve tables, to spring cabbage with dill. This post explores cabbage pierogies, including recipes, regional variations, and serving ideas. Homemade pierogies evoke nostalgic memories of family gatherings and the joy of cooking from scratch.

Introduction to Pierogies

Pierogies are a traditional Polish dish that has been enjoyed for centuries. These delightful dumplings are typically filled with a savory filling, such as potatoes, cheese, or meat, and are either boiled or pan-fried to perfection. Pierogies hold a special place in many Polish households, often served as a side dish or main course during family gatherings and festive occasions. The versatility of pierogies allows for a wide range of fillings and cooking methods, making them a beloved staple in Polish cuisine. In this article, we will delve into the world of pierogies, exploring their rich history, various types of fillings, and the best ways to cook them.

Introduction to Cabbage Pierogies

Cabbage pierogies are important in Eastern European cooking, especially in Poland. These half-moon shaped treats use unleavened dough. This dough usually consists of flour and water, sometimes with eggs or sour cream. The dough holds the cabbage filling. This filling can be savory or sweet. People boil and then pan-fry pierogies. This method creates a crispy outside and a soft inside.

Cabbage pierogies are adaptable. Fillings can accommodate various tastes and diets, including vegan, vegetarian, and gluten-free options. Cabbage pierogies offer something for everyone, whether you like a simple, traditional filling or something more complex. Homemade pierogi, with their delicious flavors and textures, connect us to cultural heritage and personal memories of family gatherings.

Recipes for Cabbage Pierogi Filling

Use fresh, good-quality cabbage and onions for the best taste. Below are several cabbage pierogi filling recipes:

Classic Cabbage and Onion Filling

1. Ingredients:
   • 1 medium cabbage, shredded
   • 2 large onions, finely chopped
   • 2 cloves garlic, minced
   • Salt and pepper to taste
   • 4 slices of bacon
2. Instructions:
   • In a large skillet, cook bacon until browned and crispy. Remove the bacon and set aside, but retain the drippings in the skillet.
   • Add the onions and garlic to the skillet with the bacon drippings and sauté until the onions are translucent.
   • Add the shredded cabbage to the skillet and cook until tender.
   • Crumble the cooked bacon and mix it into the cabbage and onion mixture.
   • Season with salt and pepper to taste.

Classic Cabbage and Onion Filling

This basic filling is common in Polish homes. It features onions and garlic sautéed in olive oil, creating a savory base. Green cabbage is added, its sweetness becoming stronger as it cooks.

Ingredients:

• 2 cups cabbage, thinly shredded
• 1 small onion, white or yellow, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic. Cook for about 5 minutes, until the onion is translucent and the garlic is fragrant.
3. Add vinegar to the pan and stir. Scrape up any browned bits from the bottom.
4. Add cabbage, salt, and pepper. Mix well and sauté for 7-10 minutes, until the cabbage is tender and slightly browned.
5. Set aside to cool before using in pierogies.

Caramelized Cabbage and Onion Filling

This filling offers a sweet taste. Butter melts in a pan. Then, sweet yellow onions and cabbage are added. They cook slowly over low heat, becoming sweet and caramelized. This filling is savory and sweet, with a soft texture.

Ingredients:

• 4 tablespoons butter
• 2 cups chopped sweet yellow onion
• 4 cups chopped cabbage
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pan over low heat.
2. Add onions and cabbage. Cook slowly for 30 minutes, stirring now and then, until onions are golden brown and cabbage is tender and caramelized.
3. Season with salt and pepper.

Sweet Cabbage Filling

This filling provides a light, sweet option. Steamed cabbage is combined with cream cheese and butter. This filling provides a unique taste.

Ingredients:

• 10 lbs green cabbage, trimmed and cored
• 2 (8 ounce) packages cream cheese
• ¼ cup unsalted butter, at room temperature
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cut cabbages into quarters. Steam until very tender, about 20 to 30 minutes.
2. Drain and cool.
3. Squeeze liquid from the steamed cabbage using a linen towel. Discard the liquid.
4. Grind the cabbage with the fine blade of a meat grinder.
5. Add cream cheese and softened butter. Season with salt and pepper.

Recipes for Pierogi Dough

Basic Pierogi Dough

This dough is simple and good for beginners. It is ready to be made into pierogies. Use hot water instead of warm water for a softer dough. Some recipes suggest adding sour cream for extra richness.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 1 ¼ cup warm water

Instructions:

1. Whisk egg and salt together in a bowl.
2. Add flour and water. Mix until ingredients combine and a dough ball forms.
3. Knead for 2-3 minutes, until well combined.

Pierogi Dough with Oil

Adding oil makes the dough easier to handle. The oil makes the dough smooth and elastic.

Ingredients:

• 2 cups flour
• 1 egg
• ½ cup warm water
• 1 teaspoon salt
• 2 tablespoons oil

Instructions:

1. Mix all ingredients together in a bowl.
2. Knead until smooth.
3. Let rest, covered, for 30 minutes.

Pierogi Dough with Sour Cream

Sour cream enriches the dough. It creates a tender and slightly tangy dough.

Ingredients:

• 2 cups flour
• 1 egg
• ½ cup warm water
• 1 teaspoon salt
• 1 teaspoon sour cream

Instructions:

1. Mix all ingredients together in a bowl.
2. Knead until smooth.
3. Let rest, covered, for 30 minutes.

Recipes for Pierogi and Cabbage Casserole

These casserole recipes are hearty and satisfying. Use a bag of coleslaw mix to save time instead of chopping cabbage and carrots.

Sheet Pan Pierogies and Cabbage

This recipe requires little cleanup. Everything cooks on one sheet pan.

Ingredients:

• 2 tablespoons canola oil, divided
• 1 pound cabbage, roughly chopped
• 1 cooking onion, sliced
• 5 slices bacon, diced
• 1 bag (454g) frozen pierogies
• ¼ teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Preheat oven to 400F. Spray an 11×17 sheet pan with non-stick spray.
2. Toss cabbage, onion, and bacon with 1 tablespoon of canola oil in a bowl. Pour onto the baking sheet.
3. Cook pierogies according to package directions. Toss cooked pierogies with the remaining 1 tablespoon of canola oil. Add them to the baking sheet, placing them in the cabbage mixture.
4. Bake for 25-30 minutes, stirring and flipping the pierogies halfway through.
5. Serve with sour cream.

Skillet Pierogies, Kielbasa, and Cabbage Casserole

This one-pan meal is quick and easy. Kielbasa browns in a pan. Then, cabbage, onions, and pierogies are added.

Ingredients:

• ½ cup butter
• 1 large head cabbage, chopped
• 1 large sweet onion, chopped
• 1 ½ pounds kielbasa, sliced into ¼ inch pieces
• 1 (16 ounce) box potato and cheddar pierogies, boiled according to package directions
• Salt and pepper to taste

Instructions:

1. Melt butter in a large skillet over medium heat.
2. Add cabbage and onion. Sauté until tender, stirring often.
3. Add kielbasa and cover. Cook for about 10 minutes.
4. Add pierogies and stir gently.
5. Season to taste.

Recipes for Pierogies with Cabbage and Kielbasa

Cabbage and kielbasa are often paired. These recipes combine them with pierogies.

Pierogi with Red Cabbage and Kielbasa

This recipe uses red cabbage. The cabbage adds color. The kielbasa adds a smoky flavor.

Ingredients:

• 1 tablespoon olive oil
• ¼ cup chopped onion
• 8 ounces shredded red cabbage
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• ½ teaspoon garlic powder
• 8 ounces sliced turkey kielbasa
• 1 (16 ounce) box mini pierogies
• Salt and pepper to taste
• Sour cream and chopped parsley for garnish (optional)

Instructions:

1. Heat oil in a large frying pan over medium heat. Add onion and cook for 5 minutes, until translucent.
2. Add cabbage, vinegar, honey, and garlic powder. Cook for 10 minutes, until vegetables are wilted.
3. Push cabbage mixture to the side. Sauté sliced kielbasa until it browns. Mix together. Add a few tablespoons of water.
4. Add pierogies to the pan. Turn heat to low and cook for about 6 minutes, until pierogies are cooked. Stir gently.
5. Add salt and pepper. Serve with sour cream and parsley, if desired.

Fried Cabbage and Sausage Skillet with Pierogies

This recipe features crispy fried cabbage. The cabbage is crunchy. The kielbasa is smoky. The pierogies are browned.

Ingredients:

• 1 (16 ounce) package frozen pierogies
• 1 (24 ounce) package beef kielbasa or beef sausage
• 1 medium head of cabbage, shredded
• 1 onion, sliced
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• 3 garlic cloves, minced

Instructions:

1. Add 1 tablespoon of butter to a skillet. Add garlic. Cook for 20 seconds.
2. Add sausage and sauté until browned. Remove and set aside.
3. Add shredded cabbage and onions to the same skillet. Cook for 8-10 minutes, until tender.
4. Cook pierogies according to package directions. Then, brown pierogies in a non-stick pan with butter. Brown on both sides for about 6-8 minutes per side.
5. Combine pierogies and cooked kielbasa with the cabbage.

Recipes for Sweet Cabbage Pierogi

Here’s a recipe for those who like sweet foods:

Ukrainian Sweet Cabbage Varenyky

This recipe uses steamed cabbage and cream cheese. The filling is sweet and creamy. Homemade pierogi, like this one, carry traditional value, connecting us to cultural heritage and personal memories of family gatherings.

Ingredients:

• 10 lbs green cabbage, trimmed and cored
• 2 (8 ounce) packages cream cheese
• ¼ cup unsalted butter, at room temperature
• Salt and freshly ground black pepper, to taste
• 1 egg, slightly beaten
• 1 cup milk
• 1 cup water
• 3 tablespoons sour cream
• 4 ½ – 5 cups flour

Instructions:

1. Make the filling: Follow the instructions for the Sweet Cabbage Filling above.
2. Make the dough: Whisk egg, milk, water, and sour cream together. Add flour, 1 cup at a time, mixing well after each addition. Knead on a floured board until smooth and elastic. This may take 10 minutes. Add as little extra flour as possible.
3. Assemble the pierogies: Cut dough into 4 pieces. Roll out each piece of dough into a round about 1/16 inch thick. Keep the rest of the dough covered. Cut dough into rounds with a cookie cutter or glass (2 ½ to 3 inches in diameter). Stretch each round slightly. Spoon about 2 tablespoons of filling onto the center. Fold the circle in half. Press the edges together. Crimp the edges. Make sure the edges are sealed well.
4. Cook the pierogies: Boil a large kettle of water. Add 1 tablespoon salt. Cook about 20 pierogies at a time in simmering water until they are tender and float (about 5 to 6 minutes). Remove with a slotted spoon. Dribble with butter and oil to prevent sticking.

Cooking Pierogies

Cooking pierogies is a relatively simple process that requires some basic kitchen skills. Here are some general tips for cooking pierogies to ensure they turn out delicious every time:

• Boiling: To boil pierogies, place them in a large pot of salted water and bring to a boil. Once the water is boiling, reduce the heat to a simmer and cook for 5-7 minutes, or until the pierogies float to the surface. This indicates they are cooked through and ready to be enjoyed.
• Pan-frying: For a crispy exterior, pan-fry your pierogies. Heat a large skillet with some oil over medium heat. Add the pierogies and cook for 2-3 minutes on each side, or until they are golden brown and crispy. This method adds a delightful crunch to the soft, savory filling inside.

Adding a Smoky Flavor

Adding a smoky flavor to your pierogies is a fantastic way to introduce extra depth and complexity to your dish. Here are some methods to infuse that irresistible smoky taste:

• Smoked Sausage: Incorporating smoked sausage into your pierogi filling is an excellent way to add a smoky flavor. Simply cook the sausage in a pan until it’s browned and crispy, then chop it up and mix it into your filling. The smoky, savory notes of the sausage will enhance the overall taste of your pierogies.
• Smoked Paprika: Smoked paprika is a spice that brings a rich, smoky flavor to any dish. Sprinkle some smoked paprika over your pierogies before cooking to infuse them with a delicious smoky aroma and taste.
• Bacon: Cooking bacon until it’s crispy, then chopping it up and adding it to your pierogi filling, is another great way to introduce a smoky flavor. The bacon adds a delightful crunch and a savory, smoky element that pairs perfectly with the other ingredients.

By following these tips, you can elevate your pierogi dishes with a smoky twist that will impress your family and friends.

Tips for Making Perfect Pierogi

Here are some tips for making great pierogies:

• Don’t overwork the dough: Knead gently until smooth. Overworking makes the dough tough.
• Let the dough rest: Resting relaxes the gluten, making the dough easier to roll.
• Keep the dough covered: Cover the dough with plastic wrap to prevent it from drying.
• Roll the dough thinly: Aim for about 1/8 inch thick.
• Don’t overfill the pierogies: Leave space around the edges to seal them properly.
• Seal the edges tightly: Use your fingers or a fork to crimp the edges. This prevents leaks.
• Cook in batches: Don’t overcrowd the pot.
• Don’t overcook: Overcooked pierogies are soggy.
• Use wonton wrappers: For a quicker option, use wonton wrappers instead of dough.

My grandmother always added a pinch of salt to the boiling water. This seasons the dough and prevents sticking.

Serving Suggestions for Cabbage Pierogi

Cabbage pierogies can be served in many ways.

• Traditional: Serve with melted butter, sautéed onions and mushrooms, or bacon bits. Brown the pierogies in butter for extra flavor.
• With a side: Serve with salad, pickles, or sauerkraut. The acidity of pickles or sauerkraut complements the pierogies.
• With a sauce: Pierogies can be served with sauces. Sour cream is a classic choice. Try a creamy dill sauce or spicy salsa.
• As part of a meal: Include pierogies with kielbasa, roasted vegetables, or other Polish dishes. They can also be added to soups.

Variations of Cabbage Pierogi

While cabbage is classic, many other pierogi fillings exist:

• Potato and Cheese: A popular filling, often made with mashed potatoes, cheddar cheese, and fried onions.
• Sauerkraut and Mushroom: A traditional Christmas Eve filling. It is tangy and savory.
• Meat: Ground meat, like beef or pork, can be added to cabbage or used alone.
• Spinach: Spinach and cheese create a healthy filling.
• Fruit: Sweet pierogies can have fillings like blueberries, strawberries, or plums.

Different regions in Poland have their own pierogi variations. Mushroom and cabbage fillings are common in Kraków. Silesian dumplings, smaller and with a potato filling, are common in Silesia.

Interesting Facts About Pierogi and Their History

• Origins: Pierogi likely originated in Central Asia and came to Eastern Europe through trade.
• Saint Hyacinth: Saint Hyacinth is the patron saint of pierogi in Poland. He is said to have brought pierogi to Poland from Ukraine in the 1200s.
• Pierogarnia: In Poland, “Pierogarnia” are restaurants specializing in pierogi.
• Guinness World Record: The record for pierogi making was set in 2019 by Beata Jasek. She made over a thousand pierogies in one hour.
• Pierogi Pocket: An area in the United States, including New York, Pittsburgh, and Detroit, is called the “Pierogi Pocket” because of high pierogi consumption.
• The word ‘pierogi’ comes from the Polish word ‘pieróg.’ This word comes from the Old East Slavic word ‘пиръ’ (pirŭ) and Proto Slavic ‘pirъ,’ which means ‘feast.’

Historically, pierogi were connected to holidays. Sauerkraut and mushroom pierogi are traditional on Christmas Eve in Poland. Sweet cheese pierogi are common at Easter.

The first written pierogi recipe appears in Compendium Ferculorum from 1682. This old recipe did not have potatoes, it had chopped kidneys, veal fat, greens, and nutmeg.

Conclusion

Cabbage pierogies are delicious and can be made in many ways. There’s a cabbage pierogi recipe for everyone, whether you like savory or sweet. Try making these dumplings and enjoy a taste of Eastern European tradition. Ready to enjoy these Polish delights? You can buy pierogi online at Polka-Deli.com.

Pierogi are important to Polish culture. They are made and eaten during holidays. Pierogi connect people to family traditions. Making Pierogies with family generates many good memories