CWS4322
Chef Extraordinaire
Thanks--are you using homemade sauerkraut or "canned" sauerkraut?
ISO perogi with cottage cheese filling recipe
- Thread starter geri
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letscook
Head Chef
I used canned - My dad does make his own, but i like the can as if is crisper and holds up well.
CWS4322
Chef Extraordinaire
Ah, you haven't tasted my DH's homemade sauerkraut. It stays crisp. We make "sauerkraut" pizza. We take a slice of homemade bread, toast it, top it with homemade spaghetti sauce, sauerkraut, and moz. cheese, nuke it for about a minute...one of our favorite "too lazy to cook" lunches/light dinners.
letscook
Head Chef
his saukerkraut is really good - I love it for everything else but for some reason - I like the can one for my perogies. - Don't know why ! I probably should try it again maybe it was just me. His makes great pork and kraut dinner, Rubens, and kapusta.
mmm need to make now perogies, kiebasa and kapusta dinner with all this talk of saurkraut.
I do use kapusta sometimes for a filling, thats my moms favorite.
mmm need to make now perogies, kiebasa and kapusta dinner with all this talk of saurkraut.
I do use kapusta sometimes for a filling, thats my moms favorite.
CharlieD
Chef Extraordinaire
Ah, the crisp sauerkraut is the best. This is what you do to make pirogy fillings.
Lightly squiz the juice out of the cabbage. If there is some it is not a big problem. Sauté some diced onion in a pan, add sauerkraut, salt and pepper to taste. Cook until the cabbage is soft and is somewhat brownish in color.
Put it into fine mash colander, let it drain. You do not want liquid, otherwise it will sip thru, and the filling will come out during cooking. That is just that simple.
Lightly squiz the juice out of the cabbage. If there is some it is not a big problem. Sauté some diced onion in a pan, add sauerkraut, salt and pepper to taste. Cook until the cabbage is soft and is somewhat brownish in color.
Put it into fine mash colander, let it drain. You do not want liquid, otherwise it will sip thru, and the filling will come out during cooking. That is just that simple.
