Cabbage filling
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cabbage filling
  Cabbage    Fillings  
Last updated 6/12/2012 1:11:45 AM. Recipe ID 39391. Report a problem with this recipe.
[an error occurred while processing this directive]

      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

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 39391 (Apr 03, 2005)

[an error occurred while processing this directive]