Uncle Bill's Sauerkraut Filling for Perogies |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This sauerkraut recipe is another very popular perogie dish. COSTCO has a very good brand of sauerkraut, Steinfelds Western Acres, Wine Sauerkraut, a 2 litre size. Yields 4 cups when drained and squeezed. Ingredients:
4 cups sauerkraut, drained |
1/2 cup butter |
4 garlic cloves, chopped fine |
1 1/2 cups finely chopped onions (1 medium onion) |
1 large sweet red pepper, seeded and diced |
1 large green pepper, seeded and diced |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Squeeze as much liquid from the sauerkraut and discard.
2. In a large frying, add sauerkraut and fry on medium-high heat for 15 minutes, stirring frequently.
3. DO NOT BURN AND DO NOT USE ANY BUTTER OR OIL FOR FRYING.
4. When done, transfer sauerkraut to a bowl and set aside.
5. Using the same frying pan, add butter, garlic, onions and saute' for 3 minutes or until golden.
6. Add sweet red pepper, green pepper and sauerkraut, mix well.
7. Fry for 10 minutes, stirring often.
8. DO NOT BURN.
9. Cool slightly before filling dough perogies.
10. Use 1 heaping tablespoon for each perogie if using the 4 diameter Mini Form.
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