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Pierogi Casserole #H 8, w/real pierogies, + cabbage

Source of Recipe

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Recipe Introduction

you can make the pierogies from scratch or use store bought

List of Ingredients

Pierogi Casserole #H 8, w/real pierogies, + cabbage

2 tsp. canola oil or butter
3 cups shredded cabbage
2 cups thinly sliced onion (about
3 large)
1 cup grated carrot (about 2 large)
Pinch basil
Pinch tarragon
Water
Plain nonfat yogurt or sour cream
(optional)
DOUGH: In a mixing bowl, combine flours and salt. Stir in egg and mix, using
hands or back of wooden spoon, until a stiff, smooth dough forms. (If dough
is dry, sprinkle with a few drops of water and stir until dough forms.
Repeat if necessary.) Wrap in waxed paper or plastic wrap and refrigerate
until firm enough to roll, at least 1 hour.
FILLING: Mix together potatoes, cheese, cottage cheese and cumin.
Refrigerate until ready to use.
CASSEROLE: Heat oil or butter in large skillet. Add cabbage, onion, carrot,
basil and tarragon; saute, stirring often, until vegetables are soft, about
7 minutes. Add about 2 tablespoons water, stir, cover and let steam until
vegetables are limp, about 10 minutes. (And more water 2 tablespoons at a
time as necessary to prevent scorching.)
TO PREPARE DUMPLINGS: Divide dough into 2 equal portions. Keep one portion
refrigerated while working with the other. On a lightly floured surface,
roll out 1 portion to a thickness of no more than 1/4 inch. With a biscuit
cutter or rim of a glass, cut out rounds about 3 inches in diameter. Repeat
with remaining portion.
Place about 1 tablespoon filling in lower portion of each round. Brush a
little beaten egg mixture along top edge of round. Fold upper portion of
dough over to enclose filling; press along rim to seal.
Bring a large pot of water to boil; add pierogies a few at a time (don't
crowd). After pierogies have risen to surface, boil 5 minutes more. Remove
with slotted spoon and drain briefly on paper towels. Transfer pierogies to
pan with cabbage mixture and stir to coat with vegetables. Garnish with
yogurt if desired. Serve immediately. Makes 12 to 14 pierogies; serves 4.
PER SERVING: 478 CAL.; 17G PROT.; 7G FAT; 83G CARB


Recipe