Pearl barley
Heartier texture (cook 20 mins before adding peppers)
Cheddar + mozzarella
Fontina + provolone blend
Creamier melt (but add 1 tbsp cornstarch to absorb moisture)
Cultural Context
Born in Chicago’s Polish Triangle where “peppers” meant survival, this recipe marries pierogi with American abundance. Babcia sold it from her stoop for 25¢ a plate to feed her family after her husband’s death. True story: At my daughter’s komunia (first communion), the caterer’s fancy sarmale sat untouched while guests fought over Babcia’s pot. The priest whispered, “This is Gospodarz Dobry (Good Provider) in a pot.”
Pro Tips from Babcia’s Kitchen
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