
Ingredients
Makes 2 dozen
- 1/4 cup red-wine vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon caraway seeds, crushed
- 1/4 small red cabbage, finely shredded
- Salt and freshly ground black pepper
- 1 large egg
- 1/2 cup milk
- 1 1/2 tablespoons sour cream
- 2 1/4 cups all-purpose flour, plus more for dusting
- 2 1/2 pounds parsnips, peeled
- 2 shallots
- 1 teaspoon unsalted butter
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 teaspoons freshly grated or prepared horseradish
- 4 ounces farmer cheese or goat cheese
- 2 teaspoons unsalted butter
- 2 apples
Description
The Pierogi Can Be Assembled Ahead Of Time And Refrigerated On A Lightly Floured Baking Sheet, With Waxed Paper Between The Layers To Keep Them From Sticking Together.

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