Deluxe Meat Plate Recipe
One braised beef pierogi, one potato pierogi, one sauerkraut and mushroom pierogi, one meat stuffed cabbage with mushroom gravy, grilled kielbasa, side of sour cream & burachky (beets & horseradish)
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Ingredients
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Pierogi
Stuffed Cabbage
Grilled Kielbasa
Sides
Method
Pierogi Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms. Knead on a floured surface until smooth. Let rest for 30 minutes.
- 2
Prepare Fillings
For potato pierogi, boil potatoes, mash, and mix with cream cheese. For beef pierogi, shred braised beef. For sauerkraut pierogi, sauté mushrooms and mix with sauerkraut.
- 3
Shape the Pierogi
Roll out the dough and cut circles. Add a spoonful of filling, fold, and seal the edges. Repeat with remaining dough.
- 4
Cook the Pierogi
Boil pierogi in salted water until they float. Remove and set aside.
Stuffed Cabbage
- 5
- 6
Stuff Cabbage
Blanch cabbage leaves in boiling water. Place a spoonful of filling on each leaf, roll, and tuck in the ends.
- 7
Cook the Cabbage
Place stuffed cabbage in a baking dish and cover with mushroom gravy. Bake at 350°F (175°C) for 45 minutes.
Grilled Kielbasa
- 8
Grill the Kielbasa
Preheat the grill and cook kielbasa until browned and heated through, about 10 minutes.
Sides
- 9
Prepare Burachky
Grate beets and mix with horseradish. Serve as a tangy side dish.
