Try this Cabbage (Kapusta) Pierogi recipe, or contribute your own.
Suggest a better descriptionSTUFFING: Chop or grind fresh raw cabbage and onions in 1/4 cup water in blender; drain well. Add cabbage, onion, pepper and sauerkraut to margarine and fry until cabbage and onions are soft and mixture turns light brown. Let cool and refrigerate overnight. Make pierogi the next day. DOUGH: In a large mixing bowl, measure flour and make a "well". Add egg that has been beaten in the lukewarm water. Mix all ingredients and knead into a soft pliable dough. Add a little more flour if necessary. Roll thin on cutting board and cut "rounds" of dough with a glass or cookie cutter (approximately 3" in diameter). Place a little cabbage filling in each circle and fold over. Pinch edges of dough tightly (very tightly). TO COOK: Drop filled pierogi into boiling, salted water and let boil for about 5 minutes (until the pierogi come to the top). Gently remove and place in small amount of margarine in frying pan. Fry until lightly brown, making sure pierogi is soft, not crisp. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (1079g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2867 | ||
Calories from Fat: 1053 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 22.7g | 114 % | |
Monounsaturated Fat 53.5g | ||
Polyunsanturated Fat 35g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 2229.2mg | 77 % | |
Potassium 720.6mg | 19 % | |
Total Carbohydrate 388g | 114 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 370.1g | ||
Protein 59.4g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2867
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