Title: Cabbage filling
 Categories: Fillings
      Yield: 1 Servings
 
      1    Head cabbage
      7 cn Sauerkraut (approx 10 oz.
        cn )
      1 sm Onion
      1    Clove garlic
     10 tb Butter
 
  Parboil cabbage in boiling water for ten to fifteen minutes. Rinse,
  drain, cool, & thoroughly wring moisture from cabbage & sauerkraut;
  set aside. The drier the cabbage & sauerkraut the less time required
  to complete cooking. Saute onion & garlic in 2 Tbls. butter. Add
  cabbage & sauerkraut & remainder of butter; cook for approximately
  one half hour or until cabbage is soft & 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.
  
  File