Potato Filling for Pierogis

Photo by Amy Albert
Ingredients
- 1 tsp. chopped fresh flat-leaf parsley
- 3 medium baking potatoes (about 1-½ lb.), peeled and cut in 1-inch slices
- 2 Tbs. unsalted butter; more as needed
- 2 cups finely shredded green cabbage (about ¼ of a very small head of cabbage)
- Kosher alt and freshly ground pepper, to taste
- 1 Tbs. vegetable oil
- 1 clove garlic, finely minced
- + 3 more ingredients
-
- ½ tsp. dried thyme
- 1 small onion, chopped
- 2 Tbs. freshly grated Parmigiano
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. 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 min. Add the cabbage and co...
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