Title: Pierogie Fillings
Categories: Poland Russian Ukrainian
Yield: 18 Servings

5	x	Egg yolks Cheese filling
3 1/2	lb	Farmer's cheese *** Powdered sugar to taste Vanilla extract

NOTE: *** Or cottage cheese well drained Fold eggs into cheese and add sugar and vanilla, mixing throughly; fill pipeing bag 2/3 full.

Cabbage filling (Kapusta Na Pierogi) 1 large head green cabbage - see note 1 large onion - diced 1 lb bacon - coarsely chopped Salt and pepper to taste 1 tbsp caraway seeds - optional

Remove as much cabbage core as possible; precook in boiling salted water until al dente; DRAIN WELL! remove large stems and chop; render bacon in a large saute pan; add onion, salt and pepper, then carmelize the onion; squeeze excess liquid from cabbage and add to onions; add salt and pepper, then mix THOROUGHLY; cook until cabbage is tender; adjust seasoning and add caraway seeds; spread on large baking sheets and put in refrigerator to cool.

Note: Put cottage cheese in cheesecloth and hang, letting liquid drip out for 6 hours.

If also making stuffed cabbage, use the center portion of the cabbage heads that furnished the wrapping leaves.

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