1 Head cabbage
7 cn Sauerkraut — 10 oz. cans
1 sm Onion
1 Clove garlic
10 tb 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.
Yields
6 Servings