• 3 quarts water, divided
  • 1-pound head of cabbage, washed, cored, shredded
  • 3 tablespoons butter
  • 1 onion, peeled, ends removed, chopped
  • Salt and pepper to taste
  • 1 teaspoon dill, chopped, optional;OR 1/4 teaspoon caraway seeds, crushed, optional


In a small soup pot, bring 2 quarts of water to a boil. Add cabbage, bring back to a boil for 1 minute. Drain into a fine sieve and set aside. Bring remaining 1 quart of water to a boil in small soup pot and add cabbage. Cover and cook over medium heat for 20 minutes. Meanwhile, in a large skillet melt butter over medium heat and saute onion about 3 to 5 minutes. Remove from heat and set aside. After cabbage has simmered 20 minutes, drain and add to onions. Add salt and pepper and simmer uncovered 20 minutes, stirring constantly until moisture evaporates. Transfer to a sieve and press out excess moisture. Cool slightly and finely chop in food processor or blender. Add either dill or caraway seeds, if desired. Adjust seasonings. Makes 2 cups. Use 2 teaspoons per pierogi.

Makes 48 pierogi.

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Pierogi Cabbage Filling