Meat Plate Recipe
Two braised beef pierogi, two potato pierogi, one meat stuffed cabbage with mushroom gravy, a side of sour cream & burachky (beets & horseradish)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pierogi Dough
Beef Filling
Potato Filling
Stuffed Cabbage
Mushroom Gravy
Sides
Method
Making the Pierogi Dough
- 1
Prepare the Dough
In a large bowl, mix flour and salt. Add the egg and water, and knead until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Preparing the Fillings
- 2
- 3
- 4
Assembling and Cooking Pierogi
- 5
Form the Pierogi
Roll out the dough to about 1/8 inch thick. Cut circles using a cup. Place a spoonful of the beef filling or potato filling on one half of the circle. Fold over and seal the edges.
- 6
Cook the Pierogi
Boil a large pot of salted water. Drop pierogi in batches and cook until they float to the top. Remove with a slotted spoon and drain.
Preparing Stuffed Cabbage
- 7
Stuff the Cabbage
Blanch cabbage leaves in boiling water until soft. Place a portion of the filling in each leaf, fold, and roll tightly. Place in a baking dish.
- 8
Cook the Cabbage
Prepare mushroom gravy by sautéing mushrooms and onions in butter. Sprinkle flour and stir, then gradually add vegetable broth. Season with salt and pepper. Pour over cabbage and bake at 350°F (175°C) for 45 minutes.
Serving
- 9
Final Touches
Serve pierogi and stuffed cabbage warm with a side of sour cream and burachky (beets and horseradish).
