Ingredients
- 1 head cabbage sliced
- 7 ounces Sauerkraut
- 1 small Onion
- 1 Clove garlic
- 10 tablespoons Butter
Make it step by step
- Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and combine with sauerkraut. Thoroughly wring moisture from cabbage and sauerkraut; set aside.
- The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Barnaby Dorfman, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.