3 Reviews of Pierogies With Cabbage and Mushrooms

From: KellyMae

On Apr 5, 2009

Very good. Quick and easy. Subbed bacon fat for the butter and oil. Hmmm... bacon. Omitted the garlic and dill for personal preference. Used the uncovered method for a more tender-crisp cabbage. Eliminating the boiling step and using thawed pierogies was nice. Less dishes and time. However it also provided a much crisper / hard pierogie.

From: Manami

On Mar 31, 2007

chia, wonderful! this is real comfort food! oh, they were so good! we had a ball eating the pierogies. Thanks so much for allowing me the luxury of remembering my grandparents via your pierogies. Thanks a lot, Diane :=)

From: Chef #1180637

On Mar 31, 2009

Hi All! I gave this recipe 5 stars because of the great idea... I just "tweaked" it my way a little. I used a ham steak cut up in larger sections, no mushrooms, I used a little ground fennel to taste and sauted 2 apples cut in slices. I layered in a large casserole dish-pierogies,ham,apples,and then cabbage cut in ribbons. I added a pinch of sugar to the cabbage saute as well, nice presentation. Thanks for the great idea! OOOOps! almost forgot-I completely deleted the dill! Whew!