Ukrainian · vegetarian

Sauerkraut pierogii

Name: Sauerkraut pierogii
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1 tablespoon Sunflower Oil; 2 chopped Shallots; 150g Sauerkraut; 150g Hispi (sweetheart) Cabbage; 1 beaten Egg; 1/2 tbs Vegetable Oil; 350g Plain Flour; For frying Vegetable Oil; 2 sliced Shallots; Dusting Plain Flour; 45g Butter; 60 ml Sour Cream

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sunflower Oil1 tbsp
Shallots2
Sauerkraut150 g
Hispi (sweetheart) Cabbagesweetheart150 g
Egg1
Vegetable Oil½ tbsp
Plain Flour350 g
Vegetable Oil
Shallots2
Plain Flour
Butter45 g
Sour Cream60 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

9 steps · 0 min

1
First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
2
To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
3
Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.

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