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LAZY PIEROGI

POLISH / PIEROGI (LAZY)

 

Ingredients

Cabbage heads 2 , roughly chopped
Canned sauerkraut 64 Ounce, drained, rinsed
Egg noodles 2 1⁄2 Pound
Butter 1 Pound (4 sticks)
Salt and pepper To Taste

Directions

GETTING READY
1. Place sauerkraut in small batches over a kitchen towel and drain excess water from it. Place in a bowl and set aside.MAKING
2. In a large vessel, add in 1 stick of butter and melt. Stir in one cabbage, season with salt and pepper and cover the vessel. Cook until cabbage is brown and soft.
3. Add in the remaining cabbage and cook.
4. Stir in the sauerkraut to the cabbage along with 1 stick of butter.
5. Simultaneously in a large pot boil water, add in the egg noodles in 2 batches and cook according to package directions.
6. Drain the 1st batch of noodles and add into the cabbage mixture, with 1 stick of butter. Stir well all the ingredients. Repeat the process with rest of the egg noodles and add into the mixture along with remaining butter.SERVING
7. Season Lazy Pierogi with salt and pepper and serve.

Nutrition Facts

Serving size

 

Calories 547 Calories from Fat 246

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 16.5 g82.4%

Trans Fat 0 g

Cholesterol 128.5 mg

Sodium 852.1 mg35.5%

Total Carbohydrates 63 g21.1%

Dietary Fiber 7.7 g30.7%

Sugars 5.7 g

Protein 13 g25.8%

Vitamin A 17.8% Vitamin C 70.3%

Calcium 9.7% Iron 19.6%

*Based on a 2000 Calorie diet

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