Title: Nachynka Z Kapusty (Cabbage Filling for Varen
Categories: Vegetable Russian Holiday Poland
Yield: 10 Servings
| 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.