Ingredients

  • 4 glasses, or 2 lbs, sauerkraut
  • 2–4 onions
  • salt
  • pepper
  • nutmeg
  • 3 glasses flour
  • 2 eggs
  • 3–4 spoons butter

Method

Wash 4 glasses sauerkraut in water, place in a saucepan, cover with water, and cook until tender. Turn into a colander to drain and cool. Finely chop 2 onions, fry in ¼ glass butter, and add the cabbage. Mix, lightly fry, and add salt, pepper, and nutmeg.

Prepare the dough and, in general, continue as indicated in #1281. To serve, fry a finely chopped onion in butter and pour over the vareniki. (If desired, omit the onion from the butter.)

Loading
Loading
Loading