Try this Pierogi Cabbage Filling recipe, or contribute your own.
Suggest a better descriptionParboil cabbage in boiling water for ten to fifteen minutes. Rinse, drain, cool, and thoroughly wring moisture from cabbage and sauerkraut; set aside. The drier the cabbage and sauerkraut the less time required to complete cooking. Saute onion and garlic in 2 Tbsp. butter. Add cabbage and sauerkraut and remainder of butter; cook for approximately one half hour or until cabbage is soft and mixture is "reasonably" dry. It is important that the mixture not be too moist in order to prevent wetting dough during the filling process ... wet dough will cause pierogi to break open during cooking! Allow mixture to stand in refrigerator (in covered bowl) for twenty four hours prior to filling pierogi dough. Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (648g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 329 | ||
Calories from Fat: 178 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 50.8mg | 16 % | |
Sodium 246mg | 8 % | |
Potassium 1063.5mg | 28 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 21.5g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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