Pierogi with Braised Cabbage
Vegetarian pierogi with cabbage, carrots, and tomato paste. The filling stays juicy, and the cooked pierogi freeze well.
- Time
- 1 h 20 min
- Serving
- 518 kcal
- Ingredients
- ≈ $0.64
- Protein
- 15 g
Ingredients
- 1 Wheat flour 90 g
- 2 White cabbagepack 1.2 kg ≈ $2.40 180 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Carrots≈ $1.50 per kg 50 g
- 5 Tomato pastepack 140 g ≈ $1.00 15 g
- 6 Sunflower oil 12 ml
- 7 Salt 3 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour with 1 g salt, add 45 ml hot water and 5 ml oil, knead into dough, and rest for 20 minutes.
Chop onion3 and carrot4, sauté in the remaining oil for 4 minutes.
Add finely shredded cabbage, tomato5 paste, salt, and pepper, then simmer for 20 minutes until tender and most liquid evaporates.
Cool the filling, roll out the dough, and cut into rounds.
Fill each round with cabbage, pinch the edges to seal.
Boil in salted water for 4–5 minutes after they float.
Tips
- Why it works
- Stew the cabbage for 20 minutes so it becomes soft and releases excess water, otherwise the filling will soak the dough. Fry the onion and carrot over medium heat, otherwise they will burn to brown within 4 minutes.
- Substitutions
- Replace the carrot with 60 g of potato cut into small cubes, it will absorb more moisture. You can leave out the tomato paste and add 30 ml of juice from canned tomatoes.
- Common mistakes
- Vareniki don't float right away, so wait until they rise to the surface, otherwise they will stay raw inside. If the dough is sticky after kneading, add 5 g of flour.
- Storing and reheating
- Keep in the fridge for 3 days and reheat in the microwave for 1–2 minutes with a lid. Freeze only raw vareniki, and after thawing fry them in a pan for 2 minutes.
- Serve with
- Serve with vegetable oil and sour cream spread thinly on the plate. Good for lunch with tea or shchi.
Comments 0
Sign in to leave a comment.
No comments yet.