Ingredients

• 1 1/2 pounds cabbage, boiled
• 1/2 pound dry cottage cheese
• 1 onion, chopped
• 1 1/2 T butter
• Salt and Pepper

Drain the cabbage well.  Saute the onions in butter, salt and pepper.  Mix the cabbage, cheese and onions. Meat Filling:

• 2 cups leftover meat (cut in small pieces)
• 2 slices white bread, soaked in water and squeezed
• 1 onion chopped
• 3 pieces of bacon, fried and cut in small pieces (save drippings)
• 1 T bacon drippings
• Salt and pepper

Saute the onions in the bacon drippings.  Mix the meat with the bread, then add the cooked onions.  Season with salt and pepper. Cheese filling:

• 1 pound farmers cheese (American version of twarog cheese)
• or 1 pound of dry cottage cheese and 1 T melted butter
• 1 egg yolk
• Salt

Combine the cheese with the egg yolk, add some salt. Dough:

• 1 egg
• 3 1/4 cups flour
• Salt
• 1/2 cup water
• 1 1/2 T butter
• 1 1/2 bread crumbs

Directions

1. Mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.

• (Don't be afraid to work this dough)

1. Roll out as thinly as you can.
2. Cut out into 3-inch squares.
3. Put a little of the stuffing in each square.
4. Fold to form a triangle, pinch the edges together.
5. Cook in a large kettle with boiling salted water on high heat for 5 minutes.
6. Remove gently with a colander spoon to a warmed serving platter.
7. In a frying pan, melt the butter and mix in bread crumbs.
8. Pour over the pierogi.