Potato-Cabbage Pierogies

(by Aimee Lee Ball)

(adapted from Fine Cooking)

For dough:

3 1/2 c. all-purpose flour, plus additional for dusting

3 large eggs, beaten

2 T. sour cream

1 c. water; more as needed

In a large bowl, stir flour, eggs, sour cream, and 1/2 c. water.

Gradually add remaining water, until mixture begins to come together.

Turn onto a well-floured surface.

Knead gently with your fingertips, lifting dough off the counter and dropping it down.

Do not overwork dough.

After 2 – 5 minutes, dough should be smooth on the outside and slightly sticky when poked.

Gather into a ball, wrap in plastic, and let rest for at least 20 minutes while making the filling.

For filling:

1 1/2 lb. russet potatoes (about 3), peeled and cut in 1-in. slices

2 T. unsalted butter; more as needed

1 T. vegetable oil

1 small onion, chopped

1 clove garlic, finely minced

1/2 t. dried thyme

2 c. finely shredded green cabbage (about 1/4 of a small head)

kosher salt and freshly ground pepper, to taste

2 T. freshly grated Parmigiano Reggiano

1 t. chopped fresh flat-leaf parsley

2 – 3 T. butter or vegetable oil, for sautéing

sour cream

snipped chives

Put potatoes in a pot with just enough cold salted water to cover, and boil until soft, 15 - 20 minutes.

In a large sauté pan over medium heat, melt butter and oil.

Add onion, garlic, and thyme, and cook until onions are translucent, about 2 minutes.

Add cabbage and cook, stirring occasionally, until it starts to soften and brown at the edges, about 8 minutes.

Lower heat and continue cooking until cabbage and onion are browned and caramelized, about 20 minutes.

Season with salt and pepper.

If mixture seems dry, add 1 – 2 T. additional butter.

Set aside to cool.