Cooking Instructions

Cooking instructions apply for all varieties.

1. Place frozen perogies in boiling water.
2. Immediately move perogies with wooden spoon and gently mix periodically while cooking until all have come to the top.
3. Reduce heat and continue cooking for 5 ‐7 minutes.
4. Transfer perogies to a frying pan.
5. Coat perogies thoroughly with whipping cream.
6. On medium temperature heat the perogies until cream thickens (stirring occasionally).

Baked Pyrishky (Cheese Buns)

1. Place thawed baked pyrizhky in a frying pan.
2. Add desired amount of whipping cream to baked pyrizhky.
3. Cover with a lid and cook at medium heat, stirring occasionally, until cream thickens and leaves a coating on the baked pyrizhky.
4. We recommend ¾ cup of whipping cream per 25 baked pyrizhky.

Cook Cabbage Rolls With Lid On.
FROZEN Cabbage Rolls add 1 hour to cooking times.
Place foil or baking pan underneath to avoid spillage.

Tray of 25 (NOT FROZEN):

1. Preheat oven to 300°F ‐ 325°F (depending on your oven).
2. Remove plastic cover. Spread ¾‐1 ‐ 10 oz can of tomato soup (depending on how much sauce you like) evenly over cabbage rolls.
3. Place 2 tsp. of butter on top of cabbage rolls.
4. Cover pan with foil.
5. Cook cabbage rolls at 325°F for 2 hours and 10 minutes or to desired tenderness. If frozen add an additional 1/2 hour to cooking time.

Tray of 50 (NOT FROZEN):

1. Preheat oven to 325°F.
2. Spread 1–1½ 10 ‐ oz can(s) of tomato soup (depending on how much sauce you
   like) evenly over cabbage rolls.
3. Place 2 tbsp. of butter on top of cabbage rolls.
4. Cover pan with foil cover.
5. Cook cabbage rolls at 325°F for 2½ hours or to desired tenderness. If frozen add an additional 3/4 hour to cooking time.

Tray of 100 (NOT FROZEN):

1. Preheat oven to 325°F.
2. Spread 2 ‐ 10 oz cans of tomato soup evenly over cabbage rolls.
3. Place 4 tbsp. of butter on top of cabbage rolls.
4. Cover pan with foil cover.
5. Cook cabbage rolls at 325°F for 3½ hours or to desired tenderness. If frozen add an additional 1 hour to cooking time.

Cook Cabbage Rolls With Lid On.
FROZEN Cabbage Rolls add 1 hour to cooking times.
Place foil or baking pan underneath to avoid spillage.

Tray of 25 (NOT FROZEN):

1. Preheat oven to 300°F ‐ 325°F (depending on your oven).
2. Remove plastic cover.
3. Add 1/4 cup water to cabbage rolls.
4. Cover pan with foil.
5. Cook at 325°F for 2 hours (ensure water is in the pan the entire cooking time).
6. Remove from oven.
7. Drain any remaining water.
8. Add ½ cup whipping cream to cabbage rolls and cook at 325°F for 35 minutes or until desired tenderness. If frozen add an additional 1/2 hour to cooking time.

Tray of 50 (NOT FROZEN):

1. Preheat oven to 325°F.
2. Add 1/2 cup water to cabbage rolls.
3. Cover pan with foil cover.
4. Cook at 325°F for 2 hours.
5. Remove from oven.
6. Drain any remaining water.
7. Add ½ cup whipping cream to cabbage rolls and cook at 325°F for 45 minutes or until desired tenderness. If frozen add an additional 3/4 hour to cooking time.

Tray of 100 (NOT FROZEN):

1. Preheat oven to 325°F.
2. Add 3/4 cup water to cabbage rolls.
3. Cover pan with foil cover.
4. Cook at 325°F for 2½ hours. Remove from oven.
5. Drain any remaining water.
6. Add 1 c. whipping cream to cabbage rolls and cook at 325°F for 1 hour or until desired tenderness. If frozen add an additional 1 hour to cooking time.

Cheese Filled Crepes

1. Place Nalysnyky into a casserole dish.
2. Pour whipping cream over Nalysnyky until they are ½ covered.
3. Cover casserole dish with a lid.
4. Bake at 325°F until cream has thickened.
5. Approx. 45 minutes to 1 hour.