| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | Head cabbage | |
| 2 | Onions chopped | |
| 5 | oz | Salt pork |
INSTRUCTIONS
Steam or nuke cored cabbage to soften. Chop into 1/4-1/2" pieces. Chop onions and the salt pork to same consistency. Place salt pork into large heavy skillet to brown. Add cabbage and onion [as much as will fit in skillet...or use two] and fry till all are brown. Salt and pepper to taste. Spoon 1-2 Tb onto each round of perogie dough, moistene edges of dough with milk and fold perogie in half. Crimp closed with fingers & thumb. Drop perogies into large kettle of boiling salted water. Do not crowd. Perogies will float when cooked...approx. 5 mins. morgan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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