Title: Pierogi Fillings, Sauerkraut
Categories: Poland Pasta
Yield: 12 Servings
| SAUERKRAUT |
| 2 | lb | Sauerkraut |
| 1 | lg | Onion (thinly sliced) |
| | | Sugar to taste |
| | | Salt and pepper to taste |
| 1/2 | lb | Diced bacon (optional) or |
| 1/2 | lb | Diced salt pork (optional) |
| 1/2 | lb | Butter (optional) |
| | | Fresh shredded cabbage (optional) |
| | | Diced mushrooms (optional) |
Rinse sauerkraut and drain well. Saute sauerkraut along with the onions
in butter, bacon or salt pork for approximately 20 minutes on low heat, in
a covered pan, stirring from time to time. Add salt, pepper, sugar
(mushrooms if desired). Cool. * It doesn't say what to do with the
shredded cabbage.