Sauerkraut filling for pierogies
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sauerkraut |
| 1 | medium | Onion -- chopped |
| 1 | pinch | Salt |
| 1 | pinch | Black pepper -- freshly |
| Ground | ||
| 2 | tablespoons | Butter or margarine |
Directions
In medium saucepan, place sauerkraut and enough water to cover.
Simmer, uncovered, over low heat 30 minutes. Drain well. Using a grinder or food processor fitted with a metal blade, process sauerkraut. Do not puree or process too fine. Melt butter or margarine in a large skillet. Add onion; saute over medium heat until tender. Blend in sauerkraut, salt and pepper. Let cool before filling pierogies.
Makes about 4 cups or enough to fill 40 to 45 pierogies. Sauerkraut pierogies are traditionally served on Christmas Eve as a main dish in Poland.
Recipe by Marianna Olszewska Heberle Published in HPBooks "POLISH COOKING" ISBN 0-89586-272-7
Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :
From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes