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Sauerkraut Pierogi Filling

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Barb Ross

"This is a traditional filling for pierogi with sauerkraut, mushroom, and onion."
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37 m servings 42 cals
Original recipe yields 24 servings (3 cups)


  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Grind sauerkraut in a food processor. Transfer to a skillet; cook and stir over medium heat until softened, about 10 minutes. Drain in a colander.
  2. Heat butter in skillet over medium heat; stir in onion and mushrooms. Cook and stir until onion has softened and turned translucent, about 10 minutes.
  3. Combine sauerkraut with onion mixture, add salt and pepper, and cook for 2 minutes. Spread onto plate to cool completely.

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