*  Exported from  MasterCook  *
                          Pierogi Cabbage Filling
 Recipe By     : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Polish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      head          cabbage
    7      cans          sauerkraut -- 10 oz. cans
    1      small         onion
    1      clove         garlic
   10      Tablespoons   butter
 Parboil 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.
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 NOTES : (makes enough filling for approx. four dozen pierogi)
 NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
 Garry’s Home Cookin' Website