Polish Pierogies With Cabbage And Mushroom Sauce Recipes

CABBAGE, POLISH SAUSAGE, AND PIEROGIES

Steps:

• Place the cabbage, butter, and mushrooms into a large pot or Dutch oven with lid. Season with seasoned salt, and pour in the beer. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer. While the cabbage is simmering, combine the kielbasa, garlic, onion, Worcestershire sauce, and balsamic vinegar in a skillet. Bring to a simmer over medium-high heat, and cook until the onions have turned translucent, about 5 minutes. Stir the sausage mixture into the cabbage mixture, recover, and continue simmering until the cabbage is tender, about 15 to 20 minutes more.
• About 15 minutes before the cabbage is ready, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, 5 to 10 minutes; drain.
• Heat the vegetable oil in a clean skillet over medium-high heat. Add the drained pierogies, and cook until golden brown on both sides, about 5 minutes. Gently stir the browned pierogies and diced tomatoes into the cabbage mixture, and cook 5 to 10 minutes to reheat.

POLISH PIEROGIES WITH CABBAGE AND MUSHROOM SAUCE

Steps:

• Combine butter with 1/3 of the water in a saucepan and bring to a boil. Add remaining water.
• Sift flour into a bowl, add butter-water mixture, and mix. Knead mixture into a smooth dough for 5 minutes, put on a plate, and cover with an inverted bowl. Rest for 30 minutes.
• Place quartered cabbage in a pot, cover with water, and boil until cabbage is soft, about 15 minutes. Drain cabbage and wrap in a clean kitchen towel. Squeeze out as much liquid as possible.
• Cut dry cabbage into thin slices and put in a bowl. Add onion and season with caraway, salt, and pepper. Cook in a non-stick pan until softened, about 10 minutes. Add fresh mushrooms and onions and cook for another 10 minutes. Mix cream and potato starch in a cup; add to mushrooms. Bring to a boil and season with salt and pepper.
• Roll about 1/4 of the dough out on a floured surface about 1/16-inch thick, and cut rounds about 3 1/2-inches across using a cookie cutter or a glass. Add leftover dough to the next 1/4 dough and repeat process.
• Place about 1 teaspoon of cabbage filling in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
• Bring a large saucepan of water to a boil, and carefully drop about 15 pierogies at a time into the boiling water. Boil in simmering water until they float to the top, about 5 to 10 minutes. Cook remaining pierogies the same way in batches.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!

Steps:

• Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
• Wash the cabbage and remove the outer leaves.
• Remove the core and put the cabbage inside the boiling hot salty water.
• Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
• Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
• Separate the leaves- you will use each leave to form gołąbek.
• Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
• Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
• Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
• Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
• Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
• Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
• Cover the dish with the lid.
• Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
• TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
• MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.

CABBAGE, POLISH SAUSAGE & PIEROGIES

Steps:

• Cut cabbage into quarters and place into a decent sized pot.
• Add beer, butter, season salt, & mushrooms to cabbage. Cook on medium heat.
• While cabbage is cooking, slice sausage into about 1/8" thick slices.
• Add sausage, onions, garlic, Worcester sauce, & vinegar to a pan. Cook until onions are translucent.
• After sausage mixture is cooked, add mixture to cabbage and continue to cook.
• In a pot, boil pierogies for 5-10 minutes, until they float.
• Drain pierogies then saute in a pan ,with a little bit of oil, until they are a little browned.
• Add pierogies & tomatoes to cabbage mixture and cook for an additional 5-10 minutes.
• Notes:.
• - Any type of cabbage can be used but I prefer to use savoy cabbage.
• - Store bought pierogies are alright to use, but nothing beats homemade pierogies.