Apple slaw

Braised Cabbage

https://www.allrecipes.com/recipe/245996/braised-cabbage/

Pierogies

Homemade Pierogi

Ingredients  

Dough

• ▢6 cups all purpose flour
• ▢2 cups cold water divided
• ▢2 eggs beaten
• ▢6 tablespoons canola or vegetable oil
• ▢2 teaspoons salt

Filling

• ▢3 ¾ pounds baking potatoes
• ▢1 medium white onion finely diced
• ▢⅓ cup softened butter divided
• ▢4 ½ cups cheddar cheese finely shredded
• ▢salt to taste
• ▢white pepper to taste, or very fine black pepper

Instructions 

Dough

• In a large bowl add flour, eggs, oil, salt, and 1 ½ cups of water. Mix well to form a dough, adding more water if needed.
• Knead the dough on a flat surface for about 4 to 5 minutes or until it becomes smooth and pliable.
• Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or up to 1 hour.

Filling

• Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
• While the potatoes are cooking, in a medium skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
• Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.

Assembly *see note

• Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie or biscuit cutter.
• Scoop 1 ½ tablespoons of filling and roll into a ball, place on the pierogi dough. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet. Repeat.
• The pierogi can either be cooked or frozen at this point.