Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head cabbage
2 Onions chopped
5 oz Salt pork

Steam or nuke cored cabbage to soften. Chop into 1/4-1/2" pieces.
Chop onions and the salt pork to same consistency. Place salt pork
into large heavy skillet to brown. Add cabbage and onion [as much as
will fit in skillet...or use two] and fry till all are brown. Salt
and pepper to taste.

Spoon 1-2 Tb onto each round of perogie dough, moistene edges of
dough with milk and fold perogie in half. Crimp closed with fingers
thumb. Drop perogies into large kettle of boiling salted water. Do
not crowd. Perogies will float when cooked...approx. 5 mins. morgan

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