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My Polish Cabbage and Caraway Pierogi Recipe comes straight from my family’s recipe book! 

Polish cabbage and caraway pierogi recipe

POLISH CABBAGE AND CARAWAY PIEROGI RECIPE

If you want to learn all about the traditional Polish dumplings called pierogi, then you’ll want to read my master post!  Why stop with Polish Cabbage and Caraway Pierogi?  Jump over to the article where I share 3 more delicious fillings to choose from

But, since I’ve shared four fabulous filling recipes, it may be hard to tell which is which once their cooked.  I know that’s a real problem with my family vying for their favorites as we sit down to huge platters of these luscious Polish dumplings.

That’s why I created some really pretty Polish inspired tent cards to help your friends and family identify which is the Polish Mushroom Thyme Pierogi and which are the Potato Cheddar!  You can get your own set by downloading the free PDF.  

CLICK HERE:  POLISH PIEROGI RECIPE + 4 DIFFERENT FILLINGS

Polish pierogi recipe variety tent cards

POLISH PIEROGI VARIETY TENT CARDS – How will you know what’s inside?

Now that you’ve prepared an amazing selection of four different this Polish pierogi recipes, how can you tell which is which?

With my POLISH PIEROGI VARIETY TENT SIGNS!  I finally got tired of having 4 different platters with one pierogi cut in half on top.  Yes, it worked, but when someone took it, which always happened, it was a free-for-all.

I created two different designs for you to choose from, both in traditional Polish designed themes.  Both designs are lifted from examples of Polish pottery, which I’m extremely fond of collecting.  I hope you enjoy using them as much as I do!

  • Download the POLISH PIEROGI VARIETY SIGNAGE PDF from the Ingredients For A Fabulous Life Subscribers Resource Library
  • Print 2 page PDF on white card stock (2 variety tent signs per page)
  • Cut out tent signs (DO NOT CUT SIGNS APART – BOTH SIDES ARE NEEDED)
  • Fold at center and crease to make a tent sign that stands on a surface

 

Want your own POLISH PIEROGI VARIETY TENT CARD PDF, but you’re not on our list yet? 

Polish pierogi recipe variety tent cardsWhy not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails. 

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 

 

 

Polish cabbage and caraway pierogi recipe

Polish Cabbage and Caraway Pierogi

Yield: 32-36 pierogi
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 20 minutes

The surprise in this recipe is that you don't use cabbage at all! These Cabbage and Caraway Pierogi are filled with savory saurkraut, mellowed with sweet sauteed onions and caraway seeds. It's a sublime traditional cold weather dinner enjoyed all through Poland.

Ingredients

  • CABBAGE CARAWAY FILLING
  • 1 lb. bag fresh saurkraut, drained
  • 1 lg. onion, diced
  • 3 Tbsp. unsalted butter
  • 1 Tbsp. caraway seeds
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • DOUGH
  • 2 whole eggs + 1 yolk
  • 16 oz. sour cream
  • 2 Tbsp. unsalted butter, melted
  • 2 tsp. salt
  • 4 1/2 cups AP flour, more if needed

Instructions

PIEROGI DOUGH

I use my KitchenAid mixer to mix the eggs first, add the remaining wet ingredients and mix thoroughly.  Combine the flour and salt in a bowl and then add in batches until dough comes together. 

The dough is usually a bit sticky at this point (remember our discussion about the weather’s effect on dough?), but don’t be tempted to add additional flour YET!

Separate the dough into 4 portions, cover and let rest for at least 30 minutes, or cover and chill overnight.

CABBAGE CARAWAY FILLING

  1. Place saurkraut in colander and spray cold water over to rinse for 30 seconds. You don't want to take all the "sour" out, so don't go overboard rinsing! Let drain completely and leave in colander.
  2. In a large skillet, melt butter over medium-low heat. Add onion, caraway seeds, salt and pepper. Cook, stirring occasionally for 7-8 minutes.
  3. Add drained saurkraut, stirring well to combine. Continue to cook mixture for 5 more minutes, stirring occasionally. Let cool until ready to assemble pierogi. Cover and refrigerate if not assembling pierogi immediately.

ASSEMBLY

On a lightly floured surface, pull out one portion of dough, adding flour as necessary to stiffen the dough enough to roll out into a large circle.  (As you know, less is better so as not to toughen your dough)  The thickness should be about the same as for a pie crust.

My mom and I use a freestyle method of cutting the dough, but it does not give you consistent sized dumplings.  You can use a biscuit cutter, water glass, etc., so long as you end up with circles of dough about 3 inches in diameter.

Add a tablespoon or so of your filling, moisten the edges of one side with water, fold over to make a half-moon and crimp closed with a fork. Do not leave any gaps or air pockets, or pierogi may open during cooking. (see related post)

Gather your dough scraps into a plastic storage bag and add to the next portion of dough you roll out. Place the pierogi on a towel lightly sprinkled with flour (this is important, they can stick), cover loosely with plastic wrap so that they don‘t dry out. Repeat with the remaining dough and filling.

COOKING

  1. Bring a large pot of salted water to a boil. Reduce heat to medium-high. Carefully add pierogi in batches of 6-8 with a spider or large slotted spoon.
  2. Once the pierogi come to float on the surface, cook them for 2 minutes more. Remove with a spider or slotted spoon, drain spoon on a kitchen towel, and place the boiled pierogi on a cooling rack if not eating immediately. (the cooking time depends on the thickness of the dough)
  3. If eating fresh from the water, serve with melted butter and fresh minced parsley.

FRIED CABBAGE AND CARAWAY PIEROGI

    1. Melt 2 Tbsp. unsalted butter in a nonstick skillet over medium heat. Add pierogi and season with salt and pepper to taste,
    2. Cook first side until lightly browned, flip and repeat on the other side. Remove from pan and serve immediately.
    3. Serve with melted butter and sauteed onions if desired.

Notes

TO FREEZE:
Follow the recipe, letting the pierogi cool after boiling. Store in gallon
plastic storage bags with wax paper between the layers.

TO SERVE:
Thaw pierogi - reheat briefly in simmering salted water, or fry as instructed
above.

Nutrition Information
Yield 36 Serving Size 1
Amount Per Serving Calories 135Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgCarbohydrates 17gFiber 1gSugar 1gProtein 3g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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