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  • 1 onion
  • 3 cups wine sauerkraut (in a can)
  • 4 tablespoons of butter
  • Freshly ground pepper, to taste


  • Drain the sauerkraut and then chop finely.
  • Finely mince the onion.
  • Melt butter in a medium-sized fry pan and add minced onion. Sauté the onion over medium heat until it turns translucent.
  • Add sauerkraut and sauté for 10 minutes until soft. Season mixture with freshly ground pepper. Keep an eye on the heat so that you don't scorch the sauerkraut.
  • Pour filling into a bowl and cool to room temperature before filling pierogies.
  • Note: if sauerkraut is too wet add salted cracker crumbs to absorb the liquid.

Categories: Appetizer  European  Polish  Side Dish  Vegetable 
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