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Pan with Cabbage Pierogi.
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Cabbage Pierogi (Varenyky)

These tender cabbage pierogi are stuffed with a savory sautéed cabbage filling and pan-fried to golden perfection. They are truly a labor of love and one of my all-time favorite comfort foods!
Course Main Course
Cuisine Ukrainian
Keyword cabbage pierogi, cabbage pierogi recipe, cabbage varenyky
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 50 pierogi
Calories 55kcal
Author Natalya Drozhzhin

Ingredients

Cabbage Filling

  • ½ onion finely diced
  • 1 carrot grated
  • ½ head green cabbage shredded
  • 1 tbsp oil
  • 1 tsp salt adjust to taste
  • 1/2 tsp ground black pepper adjust to taste
  • 3 tbsp unsalted butter

Pierogi Dough

For Serving

  • 2 tbsp unsalted butter
  • 1 large onion sliced
US Units - Metric

Instructions

Cabbage Filling

  • Dice the onion, grate the carrot, and finely shred the cabbage.
    Cabbage, carrots and onion in bowls.
  • Heat the oil in a large skillet over medium heat. Add the onions and carrots and cook until they are softened, about 4–5 minutes.
    Onion and carrots in a pan.
  • Add the shredded cabbage and cook for another 15 minutes, or until tender, stirring occasionally.
    Cabbage added to the carrot and onion.
  • Season the veggies with salt and pepper to taste.
    Seasoning added to the cabbage in the pan.
  • Stir in the butter until it is fully melted. Remove the veggies from the heat and let the filling cool completely before assembling the pierogi.
    Butter added to the cabbage.

Pierogi Dough

  • In a large bowl, whisk the eggs, sour cream, and milk together until smooth.
    Mixing bowl with water and sour cream in a mixing bowl
  • Add the flour and salt to the liquid ingredients.
    Pierogi dough in a bowl
  • Knead the dough by hand or with a stand mixer until it is smooth and elastic. Cover and let the dough rest for 10 minutes.
    Pierogi dough in a bowl

Assemble Pierogi

  • Roll the dough out on a well-floured surface.
    Rolled out dough on a floured surface.
  • Cut out circles using a cookie cutter or floured glass.
    Cut out circles from the dough.
  • Spoon the filling into the center of each circle.
    Cabbage filling on the dough.
  • Fold one side over and pinch the edges together firmly to seal. It should resemble a half-moon shape. Place the assembled pierogi on a floured surface.
    pinched closed varenyky on a floured surface.

Cook Pierogi

  • Bring about 3 quarts of salted water to a boil.
    Water boiling in a pot.
  • Add the pierogi to the boiling water in batches. Once they float to the top (after about 10–15 minutes), they’re done. Remove the cooked pierogi with a slotted spoon.
    Varenyky boiling in water.
  • Meanwhile, melt the butter in a skillet and sauté the sliced onion until it is golden.
    Onion in a frying pan.
  • Add the cooked pierogi to the pan and lightly fry until they are golden on both sides. Enjoy!
    Pan with varenyky and onion.

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.5mg