Vareniki with cabbage
8 servings
60 minutes
Vareniki with cabbage are a traditional Ukrainian dish with roots going back centuries. They embody home comfort and the warmth of family meals. The tender dough made with egg and milk envelops a juicy filling of white cabbage infused with butter. These vareniki have a soft taste with a slight sweetness from the dough and a gentle tartness from the cabbage filling. They pair perfectly with sour cream, which highlights their harmonious flavor. Vareniki are served hot, sometimes with melted butter or fried onions for added depth. This dish is often prepared for holidays and family dinners, and its versatility allows enjoyment at any time of day.
1
Sift the flour, make a well in the center, and crack 1 egg into it, mixing everything carefully. Add salt and sugar to cold milk (or water) and stir, then pour into the flour. Knead a stiff dough and let it rest for 30 minutes to swell.
- Wheat flour: 460 g
- Chicken egg: 3 pieces
- Milk: 180 ml
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
2
Chop the cabbage finely, pour boiling water over it, let it sit for 5-7 minutes, and drain the water. Then squeeze the cabbage, add salt, 2 eggs, and oil (margarine can be used), and mix well.
- White cabbage: 500 g
- Salt: 1 teaspoon
- Chicken egg: 3 pieces
- Butter: 60 g
3
Divide the dumpling dough into several parts, roll each into ropes 1.5–2 cm thick, cut into small pieces, slightly press the cut side, and roll into flatbreads 1.5 mm thick.
4
Place the filling in the middle of the dough, fold it in half, and pinch the edges to form a crescent shape. You can also cut out circles using a glass or a round cutter.
5
Place the shaped dumplings on floured boards and chill.
6
Before serving, drop the dumplings into boiling salted water (4 liters of water for 1 kg of dumplings), bring to a boil, and cook for 5-7 minutes. Remove the cooked dumplings with a slotted spoon, place them on a plate, and drizzle with butter. Serve the dumplings with sour cream.
- Salt: 1 teaspoon
- Butter: 60 g