Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Sauerkraut
3 c Fresh White Cabbage;
-Shredded
3 md Onions
1/2 c Oil; OR
1/4 lb Butter; 1 stick
2 ts Freshly Ground Black Pepper;
-Or To Taste
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.

Browse by categories