Ingredients
2 large cans sauerkraut, rinsed and drained very well
1 large onion, minced
1/2 pound fresh mushrooms, washed, drained, and sliced thin
1 stick butter or margarine
Salt and pepper to taste

Sauté the minced onion in melted butter or margarine until transparent. Add drained, sliced mushrooms and sauté on medium heat (possibly medium high heat) to brown the onion and mushrooms and reduce the liquid. After browning, add the sauerkraut, mix well, and season with salt and pepper to taste. Cook an additional 10 minutes or until flavors blend.

Ingredients
6 large potatoes
1 large onion, minced
1 pound can sauerkraut, rinsed lightly and drained
1 stick butter
Salt and pepper to taste

Peel, quarter, and cook the potatoes in salted water, until tender.

While the potatoes are cooking, peel and mince the onion. Melt the butter or margarine, add the onion, and sauté until deep brown — not burnt but more than golden.

Rinse and squeeze the sauerkraut, getting out as much liquid as possible.

When the potatoes are tender, drain them well and mash until consistent in texture and not lumpy. Add the onion and butter mixture, the sauerkraut, and salt and pepper to taste.

Ingredients
1 large head of cabbage, thinly shredded and shaped into small pieces (large chunks can create a problem while filling and cooking)
1 large onion, minced
2 ribs of celery, minced
1 green pepper, minced
1/4 pound butter (1 stick) or margarine
Salt and pepper to taste

Steam the lightly salted cabbage in a covered pot slowly, so it does not burn. Use only a little water, about a tablespoon or two, adding a little more if needed. Cook until tender but still firm.

While the cabbage is cooking, melt the butter or margarine in a frying pan. Add onion, celery, and green pepper, and sauté until golden brown. Season with salt and pepper while cooking. Drain as much liquid from the cabbage as possible, mix in sautéed vegetables, and let cool.

Entertaining by Martha Stewart

Ingredients
For the filling
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese
1/2 stick unsalted butter, at room temperature
Salt and freshly ground pepper
For the dough
1 egg, slightly beaten
1 cup milk
1 cup water
3 tablespoons sour cream
4 1/2 to 5 cups flour

1. Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.

2. Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.

3. To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.

4. To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.

5. Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.

6. Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

Makes approximately 8 dozen dumplings

These delicious crescent-shaped pierogi can be stuffed with a variety of fillings, such as potato and cheese, spiced meat, or mushrooms. Martha’s mother, Martha Kostyra, makes hers with a delicious green-cabbage filling. After preparing the dough, filling it with the cabbage mixture, and sealing each pierogi, she cooks them in boiling water; the pierogi bob to the surface when they’re done.

Traditionally served as a meatless dish during Lent, pierogi have evolved into a popular side dish. Use green cabbage to make these dumplings; it contains less water than other varieties.

Ingredients
10 pounds green cabbage, trimmed and cored
2 packages (8 ounces each) cream cheese, room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 large egg
2 tablespoons sour cream
1 cup milk
4 1/2 to 5 cups all-purpose flour
2 tablespoons cornmeal
Salt and freshly ground black pepper

1. To make cabbage filling, cut the cabbage into quarters. Steam until very tender, about 20 to 30 minutes; drain and cool. Working in small batches, wrap cooled cabbage in a towel, and squeeze out as much liquid as possible.

2. Chop squeezed cabbage finely in a food processor, or grind it in a meat grinder. Transfer it to a large mixing bowl, add softened cream cheese, 4 tablespoons melted butter, and salt and pepper to taste; mix until combined. (The filling can be made one day ahead if it’s kept tightly covered and refrigerated.)

3. In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir to combine with a wooden spoon.

4. Turn dough out onto a floured surface, and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough, which will stick to the counter before flour is worked into it. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour, as this will toughen dough. Place dough in a lightly floured bowl, cover with plastic wrap, and let rest.

5. On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inch diameter, cut out as many circles as possible. Gather scraps together, reroll, and continue cutting.

6. Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges, forming a well-sealed crescent. Transfer to linen towel sprinkled with cornmeal. Continue this process until all dough circles are filled.

7. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with remaining 4 tablespoons melted butter. Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately.

Makes about 60

Treasured Polish Recipes for Americans

Ingredients
2 cups sauerkraut
2 cups mushrooms
2 Tb sour cream
1 small onion, chopped fine
butter
salt and pepper
Rinse and chop sauerkraut. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until the flavors blend. Add sour cream and cool.

Treasured Polish Recipes for Americans

Ingredients
1 small head cabbage
2 cups mushrooms
2 Tb sour cream
1 small onion, chopped fine
butter
salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool, and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until the flavors blend. Add sour cream and cool.

Polish Cook Book

Ingredients
1 cup mushrooms (chopped)
2 cups sauerkraut
1 small onion (chopped finely)
butter
salt, pepper to taste

Cook sauerkraut 10 minutes and drain, then chop fine. Fry onion and mushrooms in butter, add sauerkraut and fry until flavors blend together. Cool before using filling.

Polish Cook Book

Ingredients
2 cups sauerkraut
2 tsp butter
1 small onion (chopped)
salt, pepper to taste

Cook sauerkraut in a little bit of water and drain. Let cool and chop. Saute onion in butter, adding sauerkraut until the flavor blends. Let cool.

The New Polish Cuisine by Chef Michael J. Baruch

Ingredients
1 slice hickory smoked bacon, diced
2 tsp garlic puree
1/2 small onion, finely diced
1/4 pound green cabbage, shredded
1/2 pound sauerkraut, drained and rinsed, twice
1/2 pound domestic mushrooms, sliced
1 TB all purpose flour
1 bay leaf
1 TB tomato paste
1 cup chicken stock

In a medium pot over medium high heat, cook the bacon until it renders its fat and turns lightly brown, not crisp. Carefully, using a slotted kitchen spoon, remove the bacon into a small bowl, and discard all but 2 TB of the bacon fat. Return the pot to the fire, add the garlic and onions, and cook for 1 minute. Now add the green cabbage, sauerkraut, and mushrooms and cook, stirring for 3 to 4 minutes until the vegetables are slightly softened. Stir in the flour, then add the rest of the ingredients including the bacon and bring to a boil. Reduce the heat to low, cover tightly, and cook for about 45 minutes to 1 hour.

Makes about 2 cups.