Grandma Anderson’s Perogies

Beat eggs, sour cream, salt and butter.  then add to flour mixture.

Cut core out of three medium size cabbages and put in boiling water.  Cook until medium tender.  Cool with water and squeeze out all water real good.

Grind cabbage with two small onions and then put into hot skillet and fry until lightly brown.  Then add salt and pepper to taste.  Cool completely before filling dough.

Fry perogis in pan with butter or olive oil.