Recipe - Nachynka Z Kapusty (Cabbage Filling For Varenyky)

1 pound Sauerkraut
3 cup Fresh White Cabbage;
Shredded
3 md Onions
One half cup Oil; OR
One fourth pound Butter; 1 stick
2 teaspoon Freshly Ground Black Pepper;
Or To Taste
1 Bouillon Cube

Pour off the sauerkraut juice, reserving the juice, chop it up and set
aside. Saute the onions in the oil or butter until golden. Add the
drained, chopped sauerkaraut, cabbage, bouillon cube, and sauerkraut
juice. Cook over low heat, uncovered, until the liquid evaporates,
stirring often. Add the pepper, stir and cool. Chop once or twice in the
processor or run through a meat grinder.

NOTE: This stuffing is also excellent in Pyrizhky or crepes. Keeps well
in the refrigerator.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt