This Cabbage Pierogi Recipe has been in my family for many years. A tasty homemade pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor.
The simple pierogi dough is made with eggs, water, salt and flour. A delightful Polish tradition that is a cherished part of my families cuisine.
My husband and I learned how to make this pierogi recipe from his grandma Gorney. She taught us how to make the cabbage pierogi filling, the pierogi dough, and how to put them all together to make the best cabbage pierogies ever!!
This pierogi recipe has several steps to it but trust me, it is worth the effort. These traditional dumplings are filled with savory sautéed cabbage that has been wrapping in a tender homemade dough, and then cooked to perfection using combination cooking methods.
Cabbage pierogies offer a delightful combination of textures and flavors that make them a beloved part of our Polish culinary traditions. Whether you’re savoring them on their own or with a variety of accompaniments, these homemade dumplings are sure to bring comfort and satisfaction to any meal.
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What Is A Pierogi
Cabbage pierogies are a classic Eastern European dish, often associated with Polish cuisine. They are so popular, there is even a national day to celebrate them.
October 8th is National Pierogi Day. A classic pierogi is a dumpling that is filled with cabbage, potato and cheese or other fillings.
Similar to a ravioli with a tender dough and a savory filling. Mrs. T Pierogies are similar to this recipe.
They are boiled in water and then fried in a pan or on a griddle to add some crispiness and flavor. A perfect combination of savory goodness that is loved by many!!
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What Is Pierogi Dough Made Of?
The pierogi dough recipe is the basic noodle dough recipe that I have used for egg noodles. Click here to get my homemade noodle recipe. Four simple ingredients are all it takes to make this homemade dough.
Do you want to learn how to make easy homemade dough like your grandma used to make? This step by step instruction will guide you on how to make perogis dough.
After you realize how easy it is to make your own fresh pasta, you might never go back!
How to Make Pierogie Recipe Dough from Scratch
Gather all of the ingredients that you will need to make this perogis recipe. Start a large stockpot of water on the stove over medium heat.
In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop.
With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
How Do I Know When the Pierogie Recipe Dough Is Ready to Roll Out?
Test the dough by pinching it with your fingers. If the dough sticks to your fingers you have to knead more flour into the dough.
If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
Preparing the Cabbage Perogies Filling
Quarter the head of cabbage. Remove the cores from the center of each quarter.
Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage. Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
Season the mixture with seasoned pepper (Morton Nature’s Seasons is my favorite) and Lawry’s seasoned salt. Continue to stir until all cooked down. Keep covered.
Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture.
Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day or two ahead) and refrigerated cooked cabbage until ready to use.
How to Make Cabbage Perogies
With floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed.
Roll to about a 4 – 5-inch circle. Place a tablespoon full of cabbage filling on-top of the center dough piece.
Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
Press to seal, using a fork to seal all the edges or the tip of your finger. Set the pierogi aside and continue making the next one until all of the filling is gone.
How to Cook Cabbage Pierogies
There are 2 steps to cooking cabbage pierogies. The first step is to boil the pierogies in water.
Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer. Cook for 10 minutes.
Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes.
Drain and set aside. As this point you can store the cabbage pierogies for up to six days in the fridge or fry them up.
Griddle or Pan Fry your Cabbage Pierogies
When you are ready to eat your cabbage pierogies it’s time to fry them up. In a large saucepan or on your Blackstone griddle over medium heat, melt a couple pats of butter or margarine.
Carefully place the homemade pierogies in a single layer and cover with a lid. Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness.
Once golden brown on one side flip over and fry on the on the other side until golden. Remove from pan or Blackstone flat top grill and serve right away.
My family takes them directly from the pan/Blackstone griddle to their plate and eats them as soon as they can. They love their cabbage pierogies!! Our choice of cooking them are on our Blackstone 36 griddle.
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What to Serve with Pierogies
Pierogies can be enjoyed on their own or paired with various accompaniments. Traditional serving suggestions include sautéed onions and mushrooms or crispy bacon bits.
Serve them alongside a fresh salad, pickles, or a side of tangy sauerkraut for a well-rounded meal.
More Cabbage Recipes
When fresh cabbage is coming out of our garden, we are always looking for more cabbage recipes. Try these cabbage rolls, air fryer cabbage, and this great tasting sweet and sour cabbage soup.
Freezing Cabbage Pierogies
Cabbage Pierogies freeze well. I have frozen the fried cabbage and made the pierogies at a late date.
If you make the pierogi through the boiling part but before frying them up, you can freeze them at this point. Put a single layer into a freezer container, use a layer of wax and keep on layer in that order.
Frequently Asked Questions
Can I freeze cabbage pierogies?
Yes, you can freeze them before or after cooking. Lay them flat on a baking sheet to freeze individually, then transfer to a bag or airtight container. When ready to eat, thaw, boil if needed and fry until golden brown.
Can I make different flavors of pierogies?
Yes, swapping out the filling will give you a new pierogi flavor. Try a cheesy mashed potato filling, sauerkraut and onion filling, cheese filling, wild mushroom filling, spinach filled, pumpkin filled, meat pierogi, and even a dessert pierogi.
Can I make pierogies ahead of time?
Absolutely! Prepare the pierogies ahead of time except frying them. Freeze or refrigerate them until ready to serve. Sauté them to warm up before serving.
Cabbage Pierogi
A tasty homemade cabbage pierogi that is filled with fresh garden cabbage and has an unbelievable delicious flavor. The simple pierogi dough is made with eggs, water, salt and flour.
Ingredients
- Eggs 3
- Salt 1/2 tsp
- Water, cold 6 1/2 Tbsp
- Flour, all purpose 3 cups
- Cabbage, large 1 each
- Margarine or butter 3/4 cup
- Salt 1 1/2 teaspoon
- Pepper 1 teaspoon
- Margarine or butter 2 tablespoons
Instructions
How to Make Pierogi Recipe Dough
- Gather all of the ingredients that you will need to make this perogis recipe.
- Start a large stockpot of water on the stove over medium heat.
- In a large bowl add the eggs and whip with a fork until eggs are combined. Add the salt and water to the eggs and continue whipping.
- One half cup of flour at a time, add to the egg mixture and stir with the fork making sure to combine all of the flour. I used 2 ½ cups of flour. A dough ball will start to form. When it starts to get hard to stir the dough it is time to move to the countertop.
- On a clean, dry countertop add ½ cup flour and spread out just a little bit making sure there is no bare countertop showing because the wet dough will stick. Add all of the dough to the center of the floured countertop. With your hand, knead the dough to slowly incorporate the flour. If you need to add more flour you can.
- Test the dough by pinching it with your clean, dry fingers. If the dough sticks to your fingers you have to knead more flour into the dough. If the dough does not stick to your fingers, then it is ready to roll out. Cover with plastic wrap and set aside.
Preparing the Perogies Filling
- Quarter the head of cabbage. Remove the cores from the center of each quarter.
- Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage.
- Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
- In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
- Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
- Season the mixture with seasoned pepper and Lawry’s salt (or salt and pepper). Continue to stir until all cooked down. Keep covered.
- Remove any of the hard-white veins that were missed when cutting the cabbage. Un-cover when just about done to cook out any extra moisture. Set aside and let cool until ready to make the perogies. I have done this step ahead of time (up to a day ahead) and refrigerated cooked cabbage until ready to use.
How to Make Perogies
- With floured hands, take a piece of the pierogi dough and roll it into a ball. You want about a 1 ½ inch ball.
- Press the ball flat, sprinkle the counter with flour, place the flattened dough down and sprinkle flour on-top of the ball. Using a rolling pin or pasta machine roll the dough in a round circle making sure to add flour when needed. Roll to about a 4 – 5-inch circle.
- Place a tablespoon full of cabbage filling on-top of the center dough piece.
- Wet the tip of your finger with water and moisten the edge of ½ the dough circle. Fold the top of the dough circle overtop of the cabbage so it lines up with the lower ½ of the circle.
- Press the seal and use a fork to seal all the edges. Set the pierogi aside and continue making the next one until all of the filling is gone.
How to Cook Pierogies
- There are 2 steps to cooking pierogies. The first step is to boil the pierogies.
- Start a stock pot of water on the stove on medium heat. Add a tablespoon of salt to the water.
- Once boiling add 7 to 8 of the pierogies to the water. Adjust the temperature to keep the water boiling at a simmer.
- Cook for 10 minutes. Flip each one over half way through boiling. Scoop each pierogi out of the boiling water into a colander. Place colander into a bowl of cold water for 10 minutes. Drain and set aside.
- When you are ready to eat your pierogies it’s time to fry them up.
- In a large saucepan on medium heat or a preheated Blackstone Griddle, melt a couple pats of butter or margarine. Carefully place the homemade pierogies in a single layer and cover with a lid.
- Let cook a couple of minutes making sure to control the temperature and checking for a golden-brown crispness. Once golden brown on one side flip over and get golden brown on the other side. Remove from the hot surface and serve right away.
- My family takes them directly from the pan or griddle to their plate and eats them as soon as they can. They love their cabbage pierogies!!
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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I HAVE PERSONALLY USED. Thank you for your support!
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 84Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 26mgSodium 198mgCarbohydrates 12gFiber 1gSugar 0gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Venison Tips and Noodles and Pickled Fish
Oh this looks great!!!
We have a large family and this is perfect…
Thank you Joseph! This recipe is perfect for large families.
Can this be made with whole wheat flour?
I have not used whole wheat flour when making the pierogi dough recipe but I don’t see why you can’t just swap out the all-purpose flour for the whole wheat flour.