Cabbage filling for pierogies
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Head green cabbage - (see |
| Note) | ||
| 1 | large | Onion -- diced |
| 1 | pounds | Bacon -- coarsely chopped |
| Salt and pepper to taste | ||
| 1 | tablespoon | Caraway seeds -- optional |
Directions
CABBAGE FILLING
Note: If also making stuffed cabbage, use the center portion of the cabbage heads and save the large leaves for wrapping leaves.
Cabbage filling: (Kapusta Na Pierogi) Remove as much cabbage core as possible; precook in boiling salted water until al dente; DRAIN WELL! remove large stems and chop; render bacon in a large saute pan; add onion, salt and pepper, then carmelize the onion; squeeze excess liquid from cabbage and add to onions; add salt and pepper, then mix THOROUGHLY; cook until cabbage is tender; adjust seasoning and add caraway seeds; spread on large baking sheets and put in refrigerator to cool.
Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :
From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes
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