These seasonal Cabbage Pierogi are filled with early headed green 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 is 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 should 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?
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 is 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 hot (not boiling!) water and cook on low heat until they’re soft and warm again. You can then serve them straight away, or fry them up for that extra crisp.
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