About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Tuesday, April 04, 2006
Leftover Rollups
We had pierogi the other day, the Polish cousin of Italian ravioli. The main differences between them are the shape and fillings, pierogies tend to be half moon shaped and popular fillings include cabbage with mushroom, and potato with cheese; there are also fruit versions filled with blueberries and the like.

My wife made the aforementioned savoury pierogies and after the last piece of pastry was stuffed, still had ample cabbage and mushroom filling left over. It's such a great filling made from sauerkraut (fermented cabbage), fresh cabbage and dried wild mushrooms we have gathered ourselves, mainly slippery jacks (suillus spp.), which give an earthiness that works so well with cabbage.

This leftover mixture was sitting in the fridge for a few days, okay it was more than a week, mainly because I couldn't think what to do with it. It has strong flavours so it wouldn't work well as a side. There was a leg of lamb that could of been boned and stuffed, a kind of Aussie/Polska marriage, but my feeling is it would work better with roast pork as cabbage loves lard (pork fat).

Then my wife came to the rescue.

She made some crepes, covered them with the cabbage mixture, rolled them up into tight cylinders, dipped them into beaten egg, then breadcrumbs and lightly fried them. They were incredibly tasty, even our five year old liked them.
  posted at 10:15 am

At 10:27 pm, Blogger Ange said...

Yummmm, I really have to learn to make my own pierogi one of these days, I know its easy, its just that my grandma used to spend all day making what appeared to be thousands at a time that I cant help but think its a mammoth task

At 9:00 am, Blogger Reb said...

wow - gathering your own mushrooms! I've never been brave enough or confident enough of my fungi recognition capabilities to do it. V. impressive.

At 10:09 am, Blogger neil said...

Hi Reb, we only pick what we know, if we're not sure we will pick it and take it to a mycologist at the botanical gardens. One time the only difference between an edible and poisonous mushroom was the colour of the spore, needless to say we threw that one away.

At 10:19 am, Blogger neil said...

Hi Ange, have a look at Reb's site, in this post http://cucinarebecca.blogspot.com/2006/04/dumpling-ator.html you will see the same dumpling maker my wife uses to make pierogi, if you are used to making your own pasta dough it's a snap, but you can always cheat and use ready made dumpling wrappers from your Asian store.

At 2:23 pm, Blogger Ange said...

Have never thought of cheating like that with the wrappers but will def use the dumpling maker to cut down on time - thks

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