VOLUME 1 - Kilimanjaro Foods

and simmer together for an hour. Add a little water if needed. After
it is cooked, drain liquid. Saute (proj) the onion in the oleo until
it is clear. Add the drained cabbage, and fry slowly, stirring often
until it loses the whiteish look and is rather dry. Add salt and
pepper to taste.
Assembly
Roll out dough on a floured board to about 1/8 inch thickness. Cut
2 or 3 inch circles. It is a rather sticky dough but this makes it seal
very well. Place about a teaspoon of filling to one side of the
circle, lap over the other half so it is like a half moon and
seal the edges by punching together carefully.
Cooking
Have an 8 to 10 quart pot of water at a rolling boil. Drop 6 pirohy
into the water one by one. Stir with a wooden spoon. Water must
be kept boiling at all times. When they rise to the top of the water,
continue cooking for another minute. Remove with a slotted spoon
and place into a colander. While the next 6 are cooking, coat the first
6 with butter or oleo by placing them into a skillet containing melted
butter. Remove and place them into a roaster or other container, for
serving or reheating at a later time. This method works well when
large quantities are being made.