| | PICKLED RED-CABBAGE SLAW |
| 1/4 | c | Red-vine vinegar |
| 1 1/2 | tb | Sugar |
| 1 | ts | Caraway seeds, crushed |
| 1/4 | | Small red cabbage, finely shredded |
| | Salt & freshly ground pepper |
| | PIEROGI DOUGH |
| 1 | lg | Egg |
| 1/2 | c | Milk |
| 1 1/2 | tb | Sour cream |
| 1/2 | c | Water |
| 2 1/4 | c | All-purpose flour, or more as needed |
| | PIEROGI FILLING |
| 1 1/2 | lb | Parsnips, peeled |
| 2 | | Shallots, peeled |
| 1 | ts | Unsalted butter |
| | Freshly grated nutmeg |
| | Salt & freshly ground pepper |
| 2 | ts | Freshly grated or prepared horseradish |
| 4 | oz | Farmer cheese or goat cheese |
| | SAUTEED APPLES |
| 2 | ts | Unsalted butter |
| 2 | | Apples, peeled if desired, cored, and thinly sliced |
| 3 | ts | Sugar |
