Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sauerkraut -- or
3 c Fresh white cabbage 1/4 lb Butter; 1 stick
-- shredded 2 ts Freshly ground black pepper
3 md Onions -- or to taste
1/2 c Oil 1 Bouillon cube

Pour off the sauerkraut juice, reserving the juice, chop it up and
set aside. Saute the onions in the oil or butter until golden. Add
the drained, chopped sauerkaraut, cabbage, bouillon cube, and
sauerkraut juice.

Cook over low heat, uncovered, until the liquid evaporates, stirring
often. Add the pepper, stir and cool. Chop once or twice in the
processor or run through a meat grinder.

NOTE: This stuffing is also excellent in Pyrizhky or crepes. Keeps
well in the refrigerator.

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