The other night while leafing through Melissa Clark’s new cookbook In the Kitchen with a Good Appetite (also the only thing on my Christmas wish list for Adam), I came upon a variation for Turkish Manti, a.k.a. the best lamb dumpling dish I’ve ever tasted. What makes this recipe different is that Melissa modified it to be a weeknight-friendly dinner by deconstructing all the components–the spiced lamb, the yogurt sauce, the brown butter, something resembling the dumpling dough–and serving it up more like a pasta dish. Her secret weapon: farfalle…the bow tie shape has that pinch in the center that is a bit dumpling-like.
That got me thinking….could I do the same with perogy fillings? I had to try, and used Teresa’s Mushroom and Sauerkraut variety as inspiration. While I heated a pot of water to boil, I sliced up the mushrooms and cabbage. Once the pasta went in, I made the “filling”. I also fried up onions separately, just as I would for perogies. The result: a delight and a very close second to the real thing–in about 30 minutes! And even though I can buy perogies at the grocery store, they’re typically quite heavy and don’t have the bigger slices of mushrooms that I enjoy.
This is my Meatless Monday version, but you could definitely add bacon or a beef filling on another day. Next I want to try this idea with a potato puree and farmer’s cheese. One thing to remember is to go easy on the pasta. The filling should be most prominent. And even though it seems a bit strange to put sour cream on pasta, make sure you do. It’s what brings it all together and fools you into thinking you’re eating something that took hours more to prepare. Enjoy!
Thirty-minute Perogies with Mushrooms and Cabbage
- 1/2 pound of farfalle (bow tie) pasta
- 2 cups of mushrooms, sliced (about 3/4 pound, I used Cremini, but any will do)
- 1 small head of green cabbage, sliced in thin strips (it will look like a lot, but it will cook down)
- 1 medium onion
- 3 tbsp. of butter
- salt and pepper
- splash of olive oil
- sour cream (or crème fraiche if you’re feeling fancy)
- dill or chives for garnish
Cook farfalle according to package directions in salted water. Meanwhile, prepare the vegetables.
Melt 2 tbsp. of butter over medium heat in a large skillet. Add the mushrooms and cook until mushrooms give off some liquid, about 5 minutes. Add cabbage and stir constantly for 2 minutes. Season with some salt and a good amount of black pepper (or to taste). Cover with lid and turn down heat to medium low. Stir occasionally.
Drain the pasta and coat with a bit of olive oil to prevent sticking. Set aside.
In a small frypan, melt 1 tbsp. of butter over medium heat and add onions. Stir continuously for a few minutes, and turn down heat. Cook until soft and golden.
Add farfalle to the skillet and stir to combine with cabbage and mushrooms.
Divide among 4-6 plates. Top with onions and a dollop of sour cream.
Some dill or chives will make the dish a bit less beige. And a side of something bright and lighter–I had beets, surprise surprise–rounds it out.