Monday, September 22, 2014

Sauerkraut Pierogi Skillet

Out of all the pierogi that I make, the sauerkraut is our favorite.  
This is a quick way to get all the flavors of sauerkraut pierogi without having to make the dumplings.  I've seen quite a few recipes for "lazy sauerkraut pierogi" using spiral macaroni and mushroom soup.  You could add some sauteed mushrooms to this dish - but no soup -!
I used my Mom's Sauerkraut recipe, but you could use it plain or add a bit of bacon!
1 - 12 oz. pkg. No Yolks dumpling noodles (or noodles or your choice), cooked according to package directions.
1 recipe Grandma's Sauerkraut
1 medium onion, chopped
1 stick unsalted butter
Freshly ground black pepper
Sour Cream (optional)

Prepare Grandma's Sauerkraut.  If it is a little too much sauerkraut for you, save some for hot dogs!
In a large skillet, melt butter over medium heat.  Add chopped onion and saute until light golden brown, about 5-7 minutes.
Add cooked noodles, sauerkraut, 1/2 cup of sauerkraut juice and stir well to combine. 
Season with freshly ground black pepper and a dollop of sour cream.


Makes a great side dish with pork chops!

3 comments:

  1. Looks amazing! There's nothing better than sauerkraut and pierogi!

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  2. OMG... This sounds amazing! I occasionally have a cook-along with a friend and might just suggest this. Happy Fall Patti:@)

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  3. When we do this, we use fresh shredded cabbage, and call it sloppy pierogi. Been eating it for almost 60 years, and loving it.

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