3/4 cup salt
1 large head cabbage, shredded
1/2 cup distilled white vinegar
2 tablespoons smoked paprika
1 tablespoon ground ancho chile
1 tablespoon sugar
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon black peppercorns
Salt
2 pounds all-natural Michigan strip loin or ribeye loin trim
Salt and freshly ground black pepper
5 cups all-purpose flour
1/2 tablespoon salt
2 cups sour cream, plus more for garnish
2 eggs
1/2 cup melted unsalted butter, plus 1 tablespoon and more for pan-frying
1 Spanish onion, diced
3 cups beer, such as Widow Maker Black Ale
3 cups coffee, such as Water Street Classic Dark Brew Coffee
1/4 cup grated pecorino cheese
1 tablespoon Worcestershire
1 teaspoon hot sauce, such as Tabasco, plus more for garnish
Salt and freshly ground black pepper
Ice water, for chilling
Chicken stock
Caraway seeds, toasted
Lemon juice
Chopped fresh parsley
We serve the pierogi with house-made sauerkraut. It's brined cabbage that sits for about 3 weeks and ferments. You can easily skip this step and purchase your favorite brand at the super market.
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