Pierogi and Cabbage Casserole

Servings: 4 · Prep: 20 min · Cook: 60 min · Total: 85 min

Ingredients

• 24 ounces Frozen potato-and-cheddar pierogies
• 1 pound Green cabbage
• 1 each Yellow onion
• 1/4 cup Unsalted butter
• 1 cup Full-fat sour cream
• 1/2 cup Whole milk
• 1 1/2 cups Cheddar cheese
• 3/4 teaspoon Fine salt
• 1/2 teaspoon Ground black pepper
• 12 cups Water
• 1 sheet Aluminum foil

Equipment

Oven; Mixing Bowl; Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Instant-read thermometer; Wooden spoon; Oven mitts; 12-inch skillet; 6-quart pot; 2 1/2-quart baking dish, about 8 x 11 inches; oven; mixing bowl; whisk; measuring cups; measuring spoons; knife; cutting board; colander; instant-read thermometer; wooden spoon; oven mitts

Steps

1. Prepare the vegetables, oven, and dish. Wash your hands with soap and water before preparing the ingredients. Remove damaged outer cabbage leaves, then rinse and dry the cabbage and onion before peeling, coring, and slicing. Heat the oven to 375°F with a rack in the middle. Grease the baking dish with 1 tablespoon of the butter.
   • 1 pound green cabbage — cored and thinly sliced
   • 1 Each yellow onion — peeled and thinly sliced
   • 1 tablespoon butter
2. Sauté the cabbage and onion. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add the cabbage, onion, and 1/2 teaspoon salt. Cook for 15–18 minutes, stirring frequently, until the vegetables are tender with a few golden edges and any released liquid has evaporated. Reduce the heat slightly if the onion begins browning before the cabbage softens.
   • 3 tablespoons butter
   • 1 pound green cabbage — cored and thinly sliced
   • 1 Each yellow onion — peeled and thinly sliced
   • 1/2 teaspoon salt
3. Boil the water and mix the sauce. Meanwhile, bring the 12 cups water to a boil in the pot. In the mixing bowl, whisk together the sour cream, milk, remaining 1/4 teaspoon salt, and black pepper until smooth.
   • 12 cups Water
   • 1 cup sour cream
   • 1/2 cup milk
   • 1/4 teaspoon salt
   • 1/2 teaspoon Ground Black Pepper
4. Parboil the frozen pierogies. Add the pierogies directly from frozen to the boiling water. Once the water returns to a gentle boil, cook for 3–4 minutes, stirring gently to prevent sticking, until the pierogies separate and their dough begins to soften. They will finish cooking in the oven. Drain thoroughly without rinsing and assemble the casserole immediately.
   • 24 ounces potato-and-cheddar pierogies

   Drain the hot water carefully and keep hands and face clear of escaping steam.

5. Build the first layer. Spread half the cabbage and onion evenly across the bottom of the baking dish. Arrange half the pierogies over the vegetables, keeping them mostly in a single layer. Spoon half the sour cream mixture evenly over the pierogies, spreading it to moisten their exposed surfaces. Sprinkle with 1/2 cup cheddar.
   • 1/2 cup cheddar cheese — shredded
6. Add the second layer and topping. Repeat with the remaining cabbage and onion, remaining pierogies, and remaining sour cream mixture. Spread the sauce over the exposed dough, then sprinkle the remaining 1 cup cheddar evenly across the entire casserole.
   • 1 cup cheddar cheese — shredded
7. Bake until bubbling and lightly browned. Cover the dish tightly with foil and bake for 20 minutes. Carefully remove the foil, directing escaping steam away from your face and hands. Bake uncovered for another 15–20 minutes, until the casserole is bubbling, the cheddar is lightly browned, and the pierogi dough is tender. Check that the center reaches 165°F with an instant-read thermometer. If the topping browns before the center is hot, loosely replace the foil and continue baking until heated through.
   • 1 Each aluminum foil

   Use oven mitts and direct escaping steam away from your face and hands when removing the foil.

   Clean the thermometer before and after use, and check that the casserole center reaches 165°F.

8. Rest and serve. Let the casserole rest for 5 minutes so the creamy filling settles slightly. Divide into four portions and serve warm.

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