Main Course: Perogies with Caramelized Onion and Sauerkraut
Servings: 6 - 8 servings
Preparation time: 5 minutes
Cooking time: 30 minutes
Ingredients
- 2 medium onions, chopped
- 2 tablespoons non-hydrogenated margarine
- 1 tablespoon oil
- 2 cups sauerkraut
- About 1 kilogram (1000 grams) frozen perogies
- 1 teaspoon paprika
- ¼ cup sour cream or plain yogurt, low fat if available
Directions for Preparation
- Fry the onion in 1 tablespoon oil and 1 tablespoon margarine on low-medium heat until golden brown. Stir often.
- Meanwhile squeeze all the brine out of the sauerkraut. Set aside.
- Cook the perogies in a large pot of boiling water according to the package directions. Drain and rinse with cold water.
- Return the drained perogies to the pot. Gently mix in the remaining tablespoon of margarine and paprika.
- Once the onions are caramelized, stir in the sauerkraut. Cook a few minutes until heated through.
- op the perogies with the onion mixture and the sour cream or yogurt. Serve as is or gently stir together.
Sauerkraut is fermented cabbage. When eaten raw, it contains probiotics (those same ones found in yogurt), which help with gut health. Cooked saukraut contains fibre, Vitamin C and iron.
