Pierogi Cabbage Filling

* Exported from MasterCook *

Pierogi Cabbage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage
7 cans sauerkraut -- 10 oz. cans
1 small onion
1 clove garlic
10 Tablespoons butter

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain,
cool, and 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.


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NOTES : (makes enough filling for approx. four dozen pierogi)

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm