Cabbage-Carrot Filling for Pirog from New York Times Menu Cookbook by Craig Claiborne
Mix the cabbage with the salt; let stand for fifteen minutes. Squeeze out water. Blanch the cabbage in a colander over steam for six minutes; drain. Sauté the o
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Cooking tools:
- Colander
- Pot
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Kitchen towel
- Stove
Ingredients
- 6 carrots, finely cubed
- 2 tablespoons chopped parsley
- 4 hard-cooked eggs, chopped
- Salt
- freshly ground black pepper
- 2 tablespoons salt
- 5 cups chopped tender white cabbage
- ⅓ cup butter
- 2 onions, chopped
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