Perogi Fillings- Sauerkraut
Yield
6 cupsPrep
5 minCook
30 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sauerkraut
|
|
| 1 | large |
onions
thinly sliced |
|
| 1 | x |
sugar
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | pound |
bacon
diced |
|
| ½ | pound |
butter
optional |
|
| 1 | x |
mushrooms
diced, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sauerkraut
|
|
| 1 | large |
onions
thinly sliced |
|
| 1 | x |
sugar
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 226.8 | g |
bacon
diced |
|
| 226.8 | g |
butter
optional |
|
| 1 | x |
mushrooms
diced, optional |
*
|
Directions
Rinse sauerkraut and drain well.
Sauté 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.
