Potato Filling for Pierogis

Potato Filling for Pierogis
Photo by Amy Albert


  • 2 cups finely shredded green cabbage (about ¼ of a very small head of cabbage)
  • Kosher alt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter; more as needed
  • 1 Tbs. vegetable oil
  • 1 tsp. chopped fresh flat-leaf parsley
  • 1 clove garlic, finely minced
  • ½ tsp. dried thyme
  • + 3 more ingredients
    • 1 small onion, chopped
    • 2 Tbs. freshly grated Parmigiano
    • 3 medium baking potatoes (about 1-½ lb.), peeled and cut in 1-inch slices

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


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