Name: Cabbage-Carrot Filling for Pirog
Cuisine: Russia
Ingredients: 4 hard-cooked eggs, chopped; 6 carrots, finely cubed; ⅓ cup butter; 2 tablespoons chopped parsley; Salt and freshly ground black pepper; 2 onions, chopped; 2 tablespoons salt; 5 cups chopped tender white cabbage

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

5 cups chopped tender white cabbage
2 tablespoons salt
2

Method

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.
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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Cabbage-Carrot Filling for Pirog

Ingredients

Method

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