CABBAGE PIEROGI RECIPES

Steps:

• Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat add 1 tablespoon butter and 1 tablespoon oil. Add sausage; cook and stir until lightly browned, 2-3 minutes. Add the remaining ingredients; cook and stir until coleslaw wilts and onion is softened, 2-3 minutes longer. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned. 3-5 minutes. Add the sausage mixture; toss to coat. Discard bay leaf.

Steps:

• Make filling of your choice, cool.
• In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm. 
• Dissolve yeast in lukewarm water.
• Add egg to lukewarm milk mixture. Add yeast/water mixture. Add about half the flour. Beat well. Add remainder of flour. Beat well. Turn out onto floured board and knead about 5 minutes.
• Place in greased bowl and let rise until doubled in bulk - 1-1/2 to 2 hours approx.
• Divide dough into 2 portions.  Flatten/roll out one piece to about 1/2-inch thickness. Place desired filling in center.  Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look similar to a pouch.
• Roll this "pouch" out gently to about 3/4 inch thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
• Place each disk on a greased cookie sheet.  Let rise about 1-½ hours.
• Bake at 375 F degrees about 20 to 30 minutes.
• When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.