You Bet Your Kielbasa I'm Polish............... or Wish I Was!

Welcome to part 2 of Contessa Marysia's Kitchen and Pierogi Party Bash. Today you will receive the recipe for the cabbage/sauerkraut pierogi filling. This one is the one recipe Maria had started before I arrived, so you won't have complete step by step pictures to follow, but I think the recipe is written well enough for you to understand how to do it on your own. If not, feel free to e-mail me with your questions.

Cabbage/Sauerkraut Pierogies - Filling Recipe

Maria aka "Pani Marysia"

Ingredients:

3 heads cabbage – cut each head in half, remove the thick core, and cut each half into thirds or quarters, just use a rough cut, do not make fine slices as if you were making coleslaw
5-6 pounds of natural sauerkraut (don't drain) – no added vinegar
6 onions, peeled and chopped
3 tart apples (Pennsylvania Dutch or Granny Smith) peeled and sliced
2 Knorrs mushroom bouillon cubes or packets or if you can’t find that, add a few dried porcini mushrooms that you have reconstituted in water
Bouquet garni composed of 3 bay leaves, 2 teaspoons whole peppercorns,
and 3 balls of whole allspice (tied in a cheesecloth or you can use a coffee filter tied with kitchen twine)
Olive Oil or bacon fat for frying
1 pound slab bacon cut into small pieces
1 dried kielbasa with garlic, cut into small pieces
4 tablespoons caraway seeds, divided
4-teaspoons marjoram, divided
4-teaspoons thyme, divided
4-teaspoons parsley, divided
4-teaspoon sea salt, divided
1-teaspoon sugar (optional, only add at the end if it is too acidic)

1-2 Pounds Unsalted Butter to fry the pierogies

Cut each head of cabbage in half, remove the thick core, and then cut each half into thirds or quarters, just use a rough cut, do not make fine slices as if you were making coleslaw.

Peel and chop the onions; set aside. Peel and slice up the apples; set aside.

Make your bouquet garni by placing the bay leaves, peppercorns, and allspice into your cheesecloth or coffee filter (don't forget to tie it closed.)

Cut your bacon and Kielbasa into small pieces and set aside.

Steam the cabbage, or sauté the cabbage in butter and olive oil or bacon fat and Kielbasa renderings until it is becoming soft. Add 2 teaspoons of the marjoram, thyme, parsley, sea salt, and 2 tablespoons of caraway seeds to the mix. Cover with a lid and let cook for about 40-50 minutes.

Sauté the sauerkraut with the onions, bacon, dried kielbasa, marjoram, thyme, parsley, and sea salt, and 2 tablespoons of caraway seeds, until the onions are well caramelized, the bacon has cooked down, and the kielbasa has softened, about 40-50 minutes. Set aside.

After these two steps are completed, combine the cabbage mixture with the sauerkraut/onion mixture in a large pot. Add the bouquet garni, and apples, and cook over a low heat, stirring frequently for abut 2-3 more hours, so the flavors will blend together.

Drain in a colander to remove excess liquid. After it has cooked for about 2-3 hours, return it to the pot after draining and take a hand masher or an electric beater and mash the cabbage-sauerkraut mixture to make it smoother but not creamy, you still want it to have some texture.

Place it back on the stove and let it continue to cook on a very low heat for about another 40 minutes. Add the mushroom bouillon to the mixture. Taste the mix, if it is too acetic; add the sugar to the mix. Let cook about another 30 minutes. Drain all excess liquid, you want the mixture to be pasty. If you are using right away to fill the pierogies, let it cool down to room temperature, if not you can refrigerate it at this point.

To fill the pierogies:

Place about 1 tablespoon of pierogi filling into the middle of the pierogi dough circle.. Fold the dough over to encase the filling, pushing any remaining air out gently with your fingers. Crimp the pierogies closed with your fingers so that you can no longer see two edges of the dough, but only one thin line, or your filling will seep out when you cook the pierogies. Have some waxed paper sprinkled with flour lined up so you can place the filled pierogies on them. Do not stack the uncooked pierogies on top of one another.

For the boiling:

Large pot of water
Unsalted butter at room temperature

To cook the pierogies:

Bring a large pot of water to a boil. Place the filled pierogies into the boiling water loosely. If you are doing a large quantity you may need ore than one pot. Let them cook for a few minutes. They will begin to rise to the top when they are done. They will need to cook for about 3-4 minutes, depending on the size of the pierogies. Remove with a slotted spoon, or drain into a colander, onto a cookie sheet that has been buttered with unsalted butter. Place the pierogies in a single layer. Top with some softened butter. You may eat them at this point, or you can do one of two things:

You can freeze them in a container, in a single layer, layering waxed paper between the layers of pierogies. You can fry or re-steam them when you defrost them.

For the Frying:

1-2 Pounds Unsalted Butter at room temperature

You can take a frying pan, and fry the pierogies in the unsalted butter, or use a large griddle covered with unsalted butter to fry the pierogies.

What you will need for the recipe
(you must add sauerkraut and unsalted butter
to fry the pierogies with to below ingredients
as Maria had already done this ahead)

Cabbage/Sauerkraut Pierogies - Filling Recipe

Maria aka "Pani Marysia"

Ingredients:

3 heads cabbage – cut each head in half, remove the thick core, and cut each half into thirds or quarters, just use a rough cut, do not make fine slices as if you were making coleslaw
5-6 pounds of natural sauerkraut (don't drain) – no added vinegar
6 onions, peeled and chopped
3 tart apples (Pennsylvania Dutch or Granny Smith) peeled and sliced
2 Knorrs mushroom bouillon cubes or packets or if you can’t find that, add a few dried porcini mushrooms that you have reconstituted in water
Bouquet garni composed of 3 bay leaves, 2 teaspoons whole peppercorns,
and 3 balls of whole allspice (tied in a cheesecloth or you can use a coffee filter tied with kitchen twine)
Olive Oil or bacon fat for frying
1 pound slab bacon cut into small pieces
1 dried kielbasa with garlic, cut into small pieces
4 tablespoons caraway seeds, divided
4-teaspoons marjoram, divided
4-teaspoons thyme, divided
4-teaspoons parsley, divided
4-teaspoon sea salt, divided
1-teaspoon sugar (optional, only add at the end if it is too acidic)

1-2 Pounds Unsalted Butter to fry the pierogies

Cut each head of cabbage in half, remove the thick core, and then cut each half into thirds or quarters, just use a rough cut, do not make fine slices as if you were making coleslaw

Peel the onions

place on a cutting board and make thin slices


turn 90 degrees and slice again,


dice the onions; set aside


Peel and slice up the apples; set aside

Make your bouquet garni by placing the bay leaves, peppercorns,
and allspice into your cheesecloth or
coffee filter (don't forget to tie it closed.)

Cut your bacon and Kielbasa into small pieces and set aside

Steam the cabbage, or sauté the cabbage in butter and olive oil or bacon fat and Kielbasa renderings until it is becoming soft. Add 2 teaspoons of the marjoram, thyme, parsley, sea salt, and 2 tablespoons of caraway seeds to the mix. Cover with a lid and let cook for about 40-50 minutes

Sauté the sauerkraut with the onions, bacon, dried kielbasa, marjoram, thyme, parsley, and sea salt, and 2 tablespoons of caraway seeds, until the onions are well caramelized, the bacon has cooked down, and the kielbasa has softened, about 40-50 minutes. Set aside.

After these two steps are completed, combine the cabbage mixture with the sauerkraut/onion mixture in a large pot. Add the bouquet garni, and apples, and cook over a low heat, stirring frequently for abut 2-3 more hours, so the flavors will blend together.

Remove any large pieces of the kielbasa that are left
(you can mince them very fine and add them back in
if desired, but you will need to remove large pieces
before using the blender or masher

Drain in a colander to remove excess liquid

(note the somewhat larger pieces in the bottome
right hand corner)

After it has cooked for about 2-3 hours,
return it to the pot after draining and
take a hand masher



or an electric beater




and mash the cabbage-sauerkraut mixture to


make it smoother but not creamy,
you still want it to have some texture

Place it back on the stove

and let it continue to cook on a very low heat
for about another 40 minutes.

Open the bouillon cubes

Place the bouillion cubes in water to dissolve

Place in the microwave to dissolve



You can also use porcini mushrooms
(you have to reconstitute them in water
and mash them finely)
if you can't find the mushroom bouillon


Add the mushroom bouillon to the mixture.


Taste the mix, if it is too acetic;
add the sugar to the mix


Let cook about another 30 minutes.
Drain all excess liquid, you want the mixture to be pasty
If you are using right away to fill the pierogies,
let it cool down to room temperature,
if not you can refrigerate it at this point

Note: You will see pictures of exactly how to do fill and cook the pierogies on the pierogi dough posting on day 4

To fill the pierogies:

Place about 1 tablespoon of pierogi filling into the middle of the pierogie dough circle.. Fold the dough over to encase the filling, pushing any remaining air out gently with your fingers. Crimp the pierogies closed with your fingers so that you can no longer see two edges of the dough, but only one thin line, or your filling will seep out when you cook the pierogies. Have some waxed paper sprinkled with flour lined up so you can place the filled pierogies on them. Do not stack the uncooked pierogies on top of one another. Use as many cookie sheets as you need so they remain in a single layer.

For the boiling:

Large pot of water
Unsalted butter at room temperature

To cook the pierogies:

Bring a large pot of water to a boil. Place the filled pierogies into the boiling water loosely. If you are doing a large quantity you may need ore than one pot. Let them cook for a few minutes. They will begin to rise to the top when they are done. They will need to cook for about 3-4 minutes, depending on the size of the pierogies. Remove with a slotted spoon, or drain into a colander, onto a cookie sheet that has been buttered with unsalted butter. Place the pierogies in a single layer. Top with some softened butter. You may eat them at this point, or you can do one of two things:

You can freeze them in a container, in a single layer, layering waxed paper between the layers of pierogies. You can fry or re-steam them when you defrost them.

For the Frying:

1-2 Pounds Unsalted Butter at room temperature

You can take a frying pan, and fry the pierogies in the unsalted butter, or use a large griddle covered with unsalted butter to fry the pierogies.