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servings:

The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking together.

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

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