Cabbage-Carrot Filling for Pirog

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

  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.