| 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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