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  Pierogi fillings~ sauerkraut
 
Yield: 12 Servings
MM
 
2 lb Sauerkraut      1 lg Onion (thinly sliced) Sugar to taste Salt and pepper to taste
1/2 lb Diced bacon (optional) or      1/2 lb Diced salt pork (optional)
1/2 lb Butter (optional)
 Fresh shredded cabbage -(optional) Diced mushrooms (optional) Rinse sauerkraut and drain well. Saute sauerkraut along with the onions in butter bacon or salt pork for approximately 20 minutes on low heat in a covered pan stirring from time to time. Add salt pepper sugar (mushrooms if desired). Cool. * It doesn't say what to do with the shredded cabbage.

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