Pierogies and Cabbage

Ingredients and Weight:

• 2 lbs russet potatoes, peeled and cubed
• 1 cup all-purpose flour, plus more for rolling
• 1 cup sauerkraut, drained and rinsed
• 1/2 cup chopped onion
• 1/4 cup chopped fresh dill
• 1/4 cup butter
• 1/2 head green cabbage, thinly sliced
• 1/2 cup vegetable broth
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Medium)

Preparation Method Steps:

1. Boil the potatoes in salted water until tender. Drain and mash until smooth.
2. Combine the flour and mashed potatoes in a large bowl. Form into a dough and knead until smooth and elastic.
3. On a lightly floured surface, roll out the dough into a thin sheet. Cut out rounds of dough using a 3-inch cookie cutter.
4. In a skillet, sauté the sauerkraut, onion, and dill in butter until softened. Season with salt and pepper.
5. Place a spoonful of the sauerkraut mixture in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal.
6. Heat a large pot of salted water to boiling. Add the pierogies and cook until they float, about 5 minutes.
7. In a skillet, sauté the cabbage in vegetable broth until tender. Season with salt and pepper.
8. Drain the pierogies and serve immediately with the sautéed cabbage.

Nutritional Information:

• Calories: 350 per serving
• Fat: 10g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Comforting and hearty
• Savory and flavorful
• Americanized version of a traditional Polish dish
• Perfect for a winter meal

User Comments:

• "These pierogies were absolutely delicious! The sauerkraut filling was tangy and the cabbage was flavorful."
• "This dish was easy to make and it turned out so well. My guests loved it!"
• "I've never had pierogies before, but these were amazing. I'll definitely be making them again!"

Special Precautions and Tips:

• Do not overcook the pierogies, as they will become mushy.
• If you don't have a cookie cutter, you can cut the dough into squares or circles using a knife.
• To prevent the pierogies from sticking to the pan, add a little bit of flour to the water before cooking.