Potato and Cheese Pierogi
1 hr 15 min
Classic Polish dumplings with a comforting potato and cheese filling. A beloved dish that can be boiled, pan-fried, or both for the best texture.
polishdumplingsvegetarian
A rich and hearty Polish stew combining sauerkraut with various meats. Often called hunter's stew, it develops deeper flavor when reheated the next day.
Instructions
- 1
Rinse the sauerkraut and squeeze out excess liquid. Shred the fresh cabbage.
- 2
Cut all meats into bite-sized pieces and season with salt and pepper.
- 3
Fry the bacon in a large pot until crispy, then set aside.
- 4
Brown the pork and sausage in batches in the rendered fat. Remove and set aside.
- 5
Cook the onion in the pot until soft, about 5 minutes.
- 6
Add both cabbages, mushrooms with their liquid, tomato paste, and bay leaves.
- 7
Return the meats to the pot. Pour in wine and enough stock to just cover.
- 8
Bring to a boil, reduce heat, cover, and simmer gently for 2 hours.
- 9
Add the prunes during the final 30 minutes.
- 10
Season to taste and serve with crusty bread.
Per average serving
453
Calories
kcal
25
Protein
g
22.9
Carbs
g
28.1
Fat
g
6.6g
Fiber
10.8g
Sugar
1628mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
453
Calories
kcal
25
Protein
g
22.9
Carbs
g
28.1
Fat
g
6.6g
Fiber
10.8g
Sugar
1628mg
Sodium
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