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Potato-Cabbage Pierogi

Amy Albert

Yield: Yields about 40 pierogi

These classic Polish pierogi get a little tang from sour cream and texture from shredded cabbage in the filling. You can simply boil them and serve with melted butter, but these are especially good if you sauté them after boilling, which develops a lovely puffy crispness and golden-brown color.


  • 3 medium baking potatoes (about 1-1/2 lb.), peeled and cut in 1-inch slices
  • 2 Tbs. unsalted butter; more as needed
  • 1 Tbs. vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, finely minced
  • 1/2 tsp. dried thyme
  • 2 cups finely shredded green cabbage (about 1/4 of a very small head of cabbage)
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. freshly grated Parmigiano
  • 1 tsp. chopped fresh flat-leaf parsley
  • 1 recipe Pierogi Dough
  • 1-1/2 Tbs. butter or 3 Tbs. vegetable oil, for sautéing (optional)
  • melted butter or sour cream and snipped chives for serving (optional)

Nutritional Information

  • Nutritional Sample Size 1 pierogi
  • Calories (kcal) : 75
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 15
  • Sodium (mg): 115
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 3


Make the filling

  • Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 minutes. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 minutes. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 minutes. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 minutes. Season with salt and pepper. You may need to add 1 Tbs. or more of additional butter, as the mixture will absorb quite a bit of fat. Set aside to cool.  
  • When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

Shape and fill the pierogi

  • Fill a large pot with 5 qt. water and bring it to a boil over high heat. Meanwhile, using lightly floured hands, pinch of 1-Tbs. portions of the dough and roll them into balls about 1-1/2 inches in diameter. You should end up with 36 to 40 balls. With a small rolling pin or dowel, gently roll out each ball into a 3 to 3-1/2-inch round about 1/8 inch thick on a well-floured surface. Keep the dough balls and disks covered as you work so they won’t dry out.
  • Hold a round of dough flat in your palm, dust off the excess flour, and spoon a generous tablespoon of the filling onto the center of the dough. Fold the round in half to enclose the filling. Seal the pierogi by pulling the edges away from the filling and pinching them together. To ensure a proper seal, pinch the edge shut once more, working from one end to the other. Set the filled pierogi on a floured work surface or baking sheet and cover with a dry towel or plastic wrap until all are filled. Repeat with remaining dough and filling.

Cook the pierogi

  • When the pot of water is boiling, drop the pierogi in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 minutes; bite into one to check that there’s no chalky line. Remove cooked pierogi from the water with a spider or slotted spoon and put them in a bowl. If you like, serve them immediately with melted butter.
  • To sauté the pierogi, heat the butter or vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogi and cook until golden brown and puffy on both sides. Season with a little salt and pepper, and serve with sour cream and chives, if desired.


Rate or Review

Reviews (1 review)

  • treisner | 04/21/2020

    This was a time intensive and messy dinner to make but worth all of it! I would say this is one of my favorite meals a I’ve ever made. We chose to sauté the pierogis in butter before eating them and I think they crisped perfectly after about 2-3 minutes per side on medium heat. We dabbed each pierogi with a paper towel before transferring it from boiling water to the sauté pan. Instead of chives we slices up some scallions, which I think I will do the next time I make these because they really benefitted from the fresh sharp crunch.

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