Cabbage-Carrot Filling for Pirog

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 5 cups chopped tender white cabbage
  • 2 tablespoons salt
  • 2 onions, chopped
  • cup butter
  • 6 carrots, finely cubed
  • 2 tablespoons chopped parsley
  • 4 hard-cooked eggs, chopped
  • Salt and freshly ground black pepper


  1. Mix the cabbage with the salt; let stand for fifteen minutes. Squeeze out water. Blanch the cabbage in a colander over steam for six minutes; drain.

  2. Sauté the onions in the butter. Add cabbage and carrots and cook slowly for thirty minutes. Add the parsley and eggs and season with salt and pepper to taste. Cool before using.

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