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| Home -> [Eastern European, German, Pastas & Noodles, Polish, Tarts & Pies, Western European] -> [Pierogi fillings, sauerkraut Recipe] |
Pierogi fillings, sauerkraut
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Eastern European, German, Pastas & Noodles, Polish, Tarts & Pies, Western European |
Rating: |
0 |
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Ingredients:
| | SAUERKRAUT | | 2
| lbs | Sauerkraut | | 1
| large | Onion (thinly sliced) | | | Sugar to taste | | | Salt and pepper to taste | | 1/2
| lbs | Diced bacon (optional) or | | 1/2
| lbs | Diced salt pork (optional) | | 1/2
| lbs | Butter (optional) | | | Fresh shredded cabbage | | | -(optional) | | | Diced mushrooms (optional) |
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Procedures:
| 1 | Rinse sauerkraut and drain well. | | 2 | Saute sauerkraut along with the onions in butter, bacon or salt pork for approximately 20 minutes on low heat, in a covered pan, stirring from time to time. | | 3 | Add salt, pepper, sugar (mushrooms if desired). | | 4 | Cool. | | 5 | * it doesn"t say what to do with the shredded cabbage. |
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