Nachynka Z Kapusty (Cabbage Filling For Varenyky)

Directions

1. 1

   1 lb Sauerkraut 3 c Fresh White Cabbage

2. 2

   Shredded 3 md Onions 1/2 c Oil

3. 3

   OR 1/4 lb Butter

4. 4

   1 stick 2 ts Freshly Ground Black Pepper

5. 5

   Or To Taste 1 Bouillon Cube Pour off the sauerkraut juice, reserving the juice, chop it up and set aside

6. 6

   Saute the onions in the oil or butter until golden

7. 7

   Add the drained, chopped sauerkaraut, cabbage, bouillon cube, and sauerkraut juice

8. 8

   Cook over low heat, uncovered, until the liquid evaporates, stirring often