Tata's Cabbage Pierogi (Vegan)

Overview

• Quantity: 11-12 Pierogi
• Weight: 13oz (372g)

Description

Traditional Polish Cabbage Pierogi – A Classic from Tata’s Pierogi

Discover the comforting flavors of Poland with Tata’s Pierogi pierogi z kapustą—traditional Polish dumplings filled with a rich and savory cabbage filling. Known for its homemade, authentic recipes, Tata’s Pierogi brings the beloved taste of Polish tradition straight to your table.

Cabbage pierogi have been a staple of Polish cuisine for generations, often enjoyed as a hearty meal or a holiday favorite. The delicate dumpling dough is generously stuffed with finely chopped, seasoned cabbage, creating a perfectly balanced filling that is both flavorful and satisfying.

Each package contains pre-cooked, frozen cabbage pierogi, making preparation easy—just thaw, heat, and serve. Whether you're recreating a favorite family meal or exploring Polish flavors for the first time, these pierogi offer a delicious and authentic taste of Poland.

Ingredients

cabbage, wheat flour (100% wheat flour), water, egg, canola oil, salt, black pepper

Cooking Instructions

• Classic

For Best Quality, quicker prep time and a classic taste, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both side.

• Fried

For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.

Smacznego!