Pierogi z Młodą Kapustą

Spring Cabbage Pierogi with Dill

These seasonal Cabbage Pierogi are filled with early headed white cabbage. They’re a lighter (and sweeter!) alternative to the classic Sauerkraut Pierogi. Perfect for a meat-free, spring time meal. So simple, but, boy, they’re good.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

These Cabbage Pierogi are sooooo good that you may be tempted to try a different filling next time. Why not try one of these?

Do you need any special ingredients to make Cabbage Pierogi?

For the pierogi dough, this recipe uses store cupboard ingredients – you probably have everything you need already. If not, you can easily pick them up from any store.

For this recipe, young cabbage is key – it has a unique sweet taste. In the spring, young cabbage has a very different flavour to the ones picked later on in the year.

If young cabbage is not available where you live (or it’s out of season), it can be replaced with another sweet variety such as oblong-shaped Chinese cabbage (also known as “Napa cabbage”).

What should you serve with Cabbage Pierogi?

Pierogi are usually served on their own, without any sides.

In this recipe, the dumplings are topped with some melted butter and sprinkled with chopped dill. Alternatively, you could fry up some finely chopped onions, bacon or kiełbasa – and use them as a topping.

Can you cook these Cabbage Pierogi another way?

Yes. The dough can be prepared using a different recipe – for example this pierogi dough with sour cream or this gluten-free pierogi dough.

In this recipe, the dumplings are just boiled and then served with a topping. But for additional crispiness, you can add another step – such as pan frying, grilling or even deep frying. You’ll find out more in the post on how to cook pierogi.

What diets are these Cabbage Pierogi suitable for?

From the get-go, this recipe is meat-free, therefore it’s suitable for vegetarians.

If you’re avoiding dairy, replace the buttery topping with a mild olive oil or nut butter. The recipe is suitable if you’re gluten free as long as you swap the dough for this gluten-free option.

How long can you keep these Cabbage Pierogi in the fridge?

These pierogi are tastiest when eaten warm. Once served, don’t keep them out for longer than 3hours.

If you have any leftovers, wait for them to cool completely. Then move them into a container with a lid and refrigerate for a maximum of 3-4 days.

Can I freeze these Cabbage Pierogi?

Yes, you can! To freeze the pierogi, you’ll need a tray or a plastic cutting board, small enough to fit into your freezer. Sprinkle it with a little bit of flour or grease it with oil. Place the dumplings on a tray. They shouldn’t be touching at any point. Leave them to cool and then freeze for 2 hours.

Once frozen, you can move them into a bag that’s suitable for freezing. Remember to label them, so you know what’s inside and when was it frozen.

How do I reheat these Cabbage Pierogi?

From chilled: you could warm them up in the microwave, 3-4 minutes should be enough.

For a tastier result, use a frying pan on a medium heat. Add a teaspoon of butter, wait for it to melt a bit. Then add pierogi and 3-4 tablespoons of water. Cover with a lid, allowing the steam to penetrate the dumplings throughout. After 3-4 minutes lift the lid, allow the remaining water to evaporate and fry a bit more until pierogi turn slightly golden.

From frozen: Throw pierogi into a pot of boiling water. Cook on medium heat until the water boils again (for 3-4 minutes). You can then serve them straight away, or fry them up for that extra crisp.


Sweet cabbage pierogi
Sweet cabbage pierogi

Polish Spring Cabbage Pierogi with Dill

Yield: 50 dumplings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These seasonal Cabbage Pierogi are filled with young white cabbage. They’re a light and sweet - perfect for a meat-free, spring time meal.


For the Cabbage Filling

  • 1 young cabbage, medium
  • 2 onions, medium
  • 1 tablespoon butter
  • 1 tablespoon fresh dill, chopped
  • salt, to taste
  • pepper, to taste

For the Pierogi Dough

  • 4 US cups (500 g) all-purpose flour
  • 1 cup (8.45 fl oz, 250 ml) hot water
  • 1 teaspoon salt

For the Topping

  • 1 tablespoon butter
  • 1 teaspoon fresh dill, chopped


For the Cabbage Filling

  1. Divide the cabbage into 4 pieces, place in the pot of lightly salted water, cook until soft.
  2. While the cabbage is getting tender, peel the onions and chop them finely. Melt some butter and fry the onion slowly, season with salt and pepper. 
  3. Drain the cabbage and add to the frying pan. Mix with onions and fry together for 10 minutes on low heat. Add chopped dill and mix it in.

For the Pierogi Dough

  1. Choose one of the dough recipes from here, or follow this basic recipe below.
  2. Sift the flour onto your work surface. Make a well in the flour heap, pour in a small amount of hot water.
  3. Knead together, gradually adding enough water, so that the dough to becomes elastic and soft. Avoid adding too much water - the dough will get too sticky.
  4. Cut the dough into four parts. Spread one on your work top sprinkled lightly with flour. 
  5. Roll into a thin layer of dough. Cut it into circles using a glass or round cutter.
  6. Place a spoonful of sweet cabbage filling in the middle of each circle. Fold dough over filling. Press edges together. 
  7. Continue forming pierogi until you're out of ingredients.

Finishing up

  1. Bring a pot of salted water to a boil. 
  2. Reduce the heat, drop in a couple of pierogi. Cook until they start to float to the top (5-6 minutes).
  3. Use a slotted spoon to collect the dumplings. Melt 1 tablespoon of butter on a frying pan. Plate the pierogi, pour the melted butter over them. Sprinkle with chopped dill.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Unsaturated Fat: 0g

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Illustrated portrait of Kasia relaxing on a deckchair

Kasia Kronenberger writes from Warsaw, Poland.
Her writing is focused on the intersectionality of food, culture and identity.

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