1 lb Sauerkraut
1 md Onion — chopped
1 pn Salt
1 pn Black pepper — freshly
Ground
2 tb Butter or margarine
In medium saucepan, place sauerkraut and enough water to cover.
Simmer, uncovered, over low heat 30 minutes. Drain well. Using a
grinder or food processor fitted with a metal blade, process
sauerkraut. Do not puree or process too fine. Melt butter or
margarine in a large skillet. Add onion; saute over medium heat
until tender. Blend in sauerkraut, salt and pepper. Let cool before
filling pierogies.
Makes about 4 cups or enough to fill 40 to 45 pierogies. Sauerkraut
pierogies are traditionally served on Christmas Eve as a main dish in
Poland.
Yields
40 servings
