Parogies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head cabbage | |
| 2 | Onions chopped | |
| 5 | ounces | Salt pork |
Directions
Steam or nuke cored cabbage to soften. Chop into ¼-½" pieces.
Chop onions and the salt pork to same consistency. Place salt pork into large heavy skillet to brown. Add cabbage and onion [as much as will fit in skillet...or use two] and fry till all are brown. Salt and pepper to taste.
Spoon 1-2 Tb onto each round of perogie dough, moistene edges of dough with milk and fold perogie in half. Crimp closed with fingers & thumb. Drop perogies into large kettle of boiling salted water. Do not crowd. Perogies will float when cooked...approx. 5 mins. morgan
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