The Healthy Hedonist Holidays/Myra Kornfeld 2007

Pierogi Fillings
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 cups


INGREDIENTS:
SAUERKRAUT AND CABBAGE: 2 tablespoons extra virgin olive oil 1 cup thinly sliced onion salt and freshly ground black pepper
2 cups shredded cabbage 1-1/2 cups sauerkraut 2 tablespoons butter
DILLED POTATO CHEESE: 2 tablespoons butter 1 cup finely diced onon 1-1/2 cups dry mashed potatoes
1/2 cup ricotta or farmer cheese 2 tablespoons chopped dill 1/2 teaspoon salt



1 SAUERKRAUT AND CABBAGE: Preheat the oven to 400 F.
2 Warm the olive oil in a large skillet. Add the onion and a sprinkling of salt and black pepper, and cook over medium heat for about 12 to 15 minutes, until the onion is softened and browned. Add the cabbage and cook another 10 minutes or so, just until the cabbage is wilted. Mix in the sauerkraut and adjust the seasonings.
3 Spread the cabbage mixture in an 8x8-inch baking pan. Cut the butter into pieces and distribute it over the cabbage. Cover with aluminum foil and bake 45 minutes to let the flavors marry. Remove from the oven and cool to temperature before filling the pierogis.
4 DILLED POTATO CHEESE: Melt the butter in a medium skillet. Add the onion and saute over medium-high heat until golden, about 8 minutes. Transfer to a bowl with the potatoes, cheese, dill, and salt and combine thoroughly. Taste and add additional salt if necessary.

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