Parsnip Pierogi with Pickled Red Cabbage and Sauted Apples
INGREDIENTS
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1/4 cup red-wine vinegar
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1 1/2 tablespoons sugar
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1 teaspoon caraway seeds, crushed
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1/4 small red cabbage, finely shredded
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Salt and freshly ground black pepper
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1 large egg
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1/2 cup milk
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1 1/2 tablespoons sour cream
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2 1/4 cups all-purpose flour, plus more for dusting
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2 1/2 pounds parsnips, peeled
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2 shallots
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1 teaspoon unsalted butter
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Salt and freshly ground black pepper
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Freshly grated nutmeg
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2 teaspoons freshly grated or prepared horseradish
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4 ounces farmer cheese or goat cheese
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2 teaspoons unsalted butter
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2 apples
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