This recipe is best cooked slowly on the stove top. Bags of colesalw mix can be substituted for the chopped cabbage. The amounts are not exact as this is more of a method than a recipe.
INGREDIENTS
1-2 onions
1/4-1/3 head of cabbage
2 pounds mushrooms
2-3 Tblsp mushroom seasoning
1/4-1/2 tsp black pepper
3 to 4 cups sauerkraut (optional). My sauerkraut was made with carrots.
DIRECTIONS
1. In batches, chop all of the vegetables in a food processor.
2. Place vegetables and seasonings into a large pan and cook slowly until the mixture turns dark. You will need to stir frequently and add a little water if required. But before using, all the water must be evaporated. I typically cook the mixture for 3 to 4 hours adding the optional sauerkraut in the last half hour.
3. Once the mixture has cooked it can be used to fill pirogies and piroshky.
4. Enjoy!
Note: This is what it looks like at the start of cooking.
DIRECTIONS
1. In batches, chop all of the vegetables in a food processor.
2. Place vegetables and seasonings into a large pan and cook slowly until the mixture turns dark. You will need to stir frequently and add a little water if required. But before using, all the water must be evaporated. I typically cook the mixture for 3 to 4 hours adding the optional sauerkraut in the last half hour.
3. Once the mixture has cooked it can be used to fill pirogies and piroshky.
4. Enjoy!
Note: This is what it looks like at the start of cooking.
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