Cabbage Pierogi, Beans, Cream

Cabbage Stuffed Pierogi w/ Field Peas, Sour Cream, Parsley

Produce Provided By

www.hollygrovemarket.com

Dough:

    - 4.5C All Purpose Flour

    - 2C Sour Cream

    - 2T Melted Butter

    - 1T Oil

    - 2Each Eggs

    - 1Each Egg Yolk

    - Salt

Combine sour cream, butter, oil, and eggs in a bowl; whisk until mixture is smooth and lump-free; salt the flour; make a well in the center of the flour; pour sour cream mixture into center; incorporate into dough; let rest 15 minutes at room temperature; pinch off and roll out into desired size.  Place them into some berrling water until they float...done.  Pierogie!

Cabbage Stuffing:

    - Cabbage

    - Butter

    - Salt

    - Star Anise

    - Black Pepper

    - Sherry

    - Fresh Thyme

Cut cabbage in half, cut into quarters, remove outer leaves and core.  Peel away the sheets of cabbage, lay them flat, and cut into thin strips.  Heat skillet over medium heat, add butter, heat gently until the butter is a nice amber color, add the star anise, then cabbage.  Turn the heat back up to high, and saute for two minutes or so.  Pour some sherry into the pan, scrapping all the bits off the bottom of the pan, season with salt, and pepper.  Cook until all the liquid is gone.  Spread cabbage out on cookie sheet, and let cool.

Finish by stuffing the pierogi with the cooled cabbage mixture.  While the pierogi are blanching, heat a little butter in a saute pan.  Once blanched, saute in the butter until golden brown, add field peas, black eyed peas, red beans, or any bean, and some sour cream.  Finish with whichever local herb you happen to have on hand.

Add some scallops, Or don't, Most of all, Enjoy the process.