Potato Filling for Pierogis

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...

View full recipe at Fine Cooking