Bring a large pot of water to the boil.
Meanwhile, cook bacon and onions in skillet until crispy.
Drain off most of the fat. Add chopped sauerkraut, sour cream, salt and pepper.
Mix well. Place 1 tablespoons filling in center of each Won Ton wrapper.
Brush edges with beaten egg and fold over, pinching edges to seal.
Drop into boiling water 4-5 at a time and cook 1-2 minutes.
Fry in butter until crispy, if desired.
Serve with additional sour cream, if desired. Enjoy!
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
note***The dough recipe is for around 50 perogies.
At least 1
nd pepper.
To Make Sauerkraut Filling: Place bacon in a
br>Make dough-or cut recipe in half and fill with
aste.
To make the sauerkraut and cabbage filling, pour the
Prepare the sauerkraut filling by melting the butter
ther ingredients.
Add the sauerkraut and with cooking tongs and
Preheat oven to 350\u00b0F.
Put the lean pork steaks (I try to make them fairly thin steaks as this is a quick recipe) in the bottom of an oven proof dish.
Lay the sliced mushrooms over the top of the steaks and then top with the sauerkraut.
Pour the water into the dish and then put the dish into the oven and cook for between 30 to 40 minutes depending on the thickness of your pork.
s why I like this recipe. The Onions can be made
ave ate pork ribs and sauerkraut with mash potatoes on New
x11 casserole.
Cover with sauerkraut
Top with remaining onion
Grease 9x13 glass baking pan.
Layer perogies (frozen) on bottom of pan.
In a large bowl, mix soup, milk/cream, lemon juice, garlic powder, paprika, pepper. Mix well.
Add diced pepper and onion.
Pour over perogies.
Top with cheese and more peppers if you wish.
Cover dish with tin foil and bake at 350F until done. (I believe it took almost an hour).
arge can of sauerkraut.
Save water. Cook sauerkraut 1 hour.
next put a layer of sauerkraut, next put a layer of
hops or pork meat with sauerkraut in a pressure cooker, Dutch
ineapples in pan.
Drain sauerkraut and add to pan with
In a skillet, melt butter, saute onions and apples until onions are translucent.
Meanwhile rinse and drain sauerkraut; place in a large crock pot.
Stir ketchup, dill and onion-apple mixture into sauerkraut.
Slice Kielbasa into 2-inch rounds.
Stir Kielbasa into sauerkraut.
Cook on low setting for 7-9 hours. (Cooking time may vary based on the brand and age of your crock pot. I still use an old one that takes 7-9 hours for cooking this recipe.).
Wipe pork with damp cloth; place in large stewing pan and cover with cold water.
Set over flame to cook slowly for 1 hour. Add sauerkraut and more water, if necessary, and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper.
Serve with mashed potatoes.
Peel and cook potatoes.
Meanwhile, combine sauerkraut and onion; place in a 2 to 3 cup casserole.
Brown sausage meat; drain; spoon over sauerkraut.
Drain potatoes; mash with milk, butter, salt and pepper.
Spread potatoes over sausage; sprinkle with Parmesan cheese.
Bake in a 400 degree oven for 25 to 30 minutes or till lightly browned.
This recipe can be doubled, tripled or made for a large gathering.
Just remember to increase the size of the casserole dish as well as the ingredients.