Pierogi with Braised Cabbage

1. 1 Wheat flour 90 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 180 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 3 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix flour with 1 g salt, add 45 ml hot water and 5 ml oil, knead into dough, and rest for 20 minutes.

2. Chop onion³ and carrot⁴, sauté in the remaining oil for 4 minutes.

3. Add finely shredded cabbage, tomato⁵ paste, salt, and pepper, then simmer for 20 minutes until tender and most liquid evaporates.

4. Cool the filling, roll out the dough, and cut into rounds.

5. Fill each round with cabbage, pinch the edges to seal.

6. Boil in salted water for 4–5 minutes after they float.