20808 pirog kapustnaya nachinka cabbage filling Recipes

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

head cabbage , i use part green cabbage and part savoy cabbage, eggs, hard boiled, sugar, salt, mustard (i usually use a strong dijon ), melted oleo (can use liquid i can tsp believe it s not butter), vinegar (i use salad ), pepper

julienned savoy or green cabbage (or 2 cups red cabbage, julienned, and 2 cups green cabbage for a more colorful presentation), pearl oyster bar tartar sauce, sherry vinegar, sugar, kosher salt, freshly ground black pepper

tomatoes, diced into small pieces, red onion, diced, chopped fresh cilantro, head red cabbage or 1/2 head green cabbage, cut into small pieces, garlic, minced, jalapeno pepper, diced, limes, juiced ,use the juice,discard the fruit, salt, sugar

cabbage, finely shredded (white cabbage preferred), navel oranges, sectioned, golden raisin, vegetable oil, fresh lemon juice

orange juice, extra virgin olive oil, rice vinegar, sesame seeds, honey, salt, head napa cabbage or 1 small head green cabbage, thinly sliced, about 6 cups, cilantro leaf

cabbage (6-8 piece. of leaves), duck fat, fresh ground black pepper, creme fraiche, cantal cheese or 100 g gruyere or 100 g cheddar cheese, coarsely grated, cooked ham , cut into thin strips, breadcrumbs, salt

cabbage (1 small , finely shredded), bell peppers (red, yellow or green or a combination, julienned), carrot, shredded, onion (oso sweet quartered, sliced thinly), lemon , juice and zest of, apple cider vinegar, sugar, salt, fresh ground black pepper, olive oil

cabbage (1 medium head), smoked bacon (smoked, dried ), tomatoes (strained juice), caraway seed, vinegar, lard (but oil can do), salt, pepper

lard or 2 tbsp butter, stewing beef or 1/2-3/4 lb pork belly, cubed or 1/2-3/4 lb smoked sausage, sliced, onion, diced, white cabbage or 1 -2 lb savoy cabbage, shredded, potato, peeled and diced, caraway seed (optional), water, flour (optional), lard (optional), salt , to taste

mild italian sausage, casings removed, carrots , peeled cut into 1 inch discs, celery ribs, cut into 1 inch chunks, onion , thinly julienne, red pepper, diced, savoy cabbage or 1/2 napa cabbage, cut into bite size pieces, garlic cloves, thinly sliced, lipton onion soup mix , 1 package, knorr chicken bouillon cube, dried thyme, salt, cracked black pepper, dried egg noodles , cooked al dente or 2 cups noodles, of your choice cooked al dente

savoy cabbage or green cabbage, 1 head, oil, onion, chopped, garlic, minced, basil, oregano, crushed red pepper flakes, salt, tomato sauce, grated cheese (pecorino-romano), cooked white rice

egg noodles, butter, onion, chopped, head cabbage, cored and chopped, salt and ground black pepper to taste

beef stew meat, cut into 1-inch cubes, water, whole tomatoes, undrained and chopped, onion, diced, salt, pepper, cabbage, shredded, carrots, scraped and sliced, stalks celery, sliced, uncooked regular rice, red peppers (optional), ground beef, onion, chopped, eggs, lightly beaten, all-purpose flour, baking powder

olive oil, shredded carrots, onion, chopped fine, ground black pepper, water, ground cumin, ground turmeric, chopped green cabbage (coleslaw mix with green cabbage, carrots and red cabbage works great), potatoes, cubes pre-cooked

green cabbage or 4 cups red cabbage, shredded, noodles (your favourite brand), onion, finely chopped, leftover chicken piece (optional), tomato puree, tomato sauce, soy sauce, vegetable stock, black pepper

savoy cabbage (or green cabbage, about 1 1/2 lb), sea salt, fresh ground black pepper, butter, leek , including 1-2-inch of greens, diced, juniper berries , bruised in a mortar (or spice grinder or food processor-1 or 2 pulses), cream, cabbage , about 1 1/2 lb (savoy or green), cubes blue cheese (1/2-inch, or gorgonzola or roquefort)

cabbage or 2 heads , cut into 1 in square pieces, condensed tomato soup, kielbasa, onions, diced, water, bacon, cut into 3/4 in pieces, flour, milk, salt and pepper