These mild flavors blend together to make a very nice meal on a chilly wet night. The apples bring out both the flavors of the parsnips and the red cabbage.

Parsnip Pierogi with Red Cabbage and Sauted Apples

Yield: 9-10 pierogi


  • 1 pkg. (680 grams) red cabbage
  • 2 teaspoons soy margarine
  • 2 apples, finely sliced

For the dough:

  • 2 cups flour (I used 1 cup regular flour and 1 cup semolina)
  • 1/2 teaspoon salt
  • 3 tablespoons oil
  • 1/3 cup water

for the filling:

  • 2 1/2 lbs. parsnips, peeled and cut into bite sized pieces
  • 2 shallots, thinly sliced
  • 1 tablespoon soy margarine
  • Salt and freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 2 teaspoons horseradish
  • 4 ounces tofu, crumbled
  • 2-3 tablespoons soy milk


To make the dough:
Mix the flour salt, oil and water together.
Cover the dough with plastic wrap and allow to sit for 1/2 hour.

Peel and cut the parsnips.
Steam the parsnips until soft.
Place in a bowl and add soy milk, horseradish and nutmeg.
Add the crumbled tofu and further puree to a smooth consistency.
Heat the soy margarine in a small frying pan.
Saute the shallots until transparent.
Add the shallots to the pureed parsnip mixture.
Season to taste with salt and pepper, perhaps more horseradish and or nutmeg.

Heat the red cabbage in a saucepan.

To make the pierogi:
Roll the dough out on a lightly floured surface.
Cut 5 inch circles from the dough. You will be able to make 9 or 10.
Fill each circle with a small portion of the filling and fold in half.
Gently seal the edge using a fork. (I used an empanada cutter or form)
Cook the pierogi in boiling salty water for 5-10 minutes until they float on top.
I keep the cooked ones warm in the oven while I cook all of them.

While the pierogi are cooking:
Heat the soy margarine in a small pan and lightly saute the apples.
Serve the pierogi on a bed of red cabbage garnished with the sauteed apples.


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