Nachynka Z Kapusty (Cabbage Filling For Varenyky)

Recipe Ingredients

1 lb	454g / 16oz	Sauerkraut
3 cups	711ml	Fresh white cabbage - shredded
3 cups	187g / 6.6oz	Onions (medium)
1/2 cup	118ml	Oil - or
1/4 lb	113g / 4oz	Butter - 1 stick
2 teaspoons	10ml	Freshly ground black pepper - or to taste
1		Bouillon cube

Recipe Instructions

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 sauerkraut, 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.

Source:
Cooking Light, Sept. 1995, page 126

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