Materials:

• 2 lbs. sauerkraut
• 1 small cabbage sliced thinly
• 2 large onions chopped
• 2 tbsp. vegetable oil
• Salt and pepper to taste
• 1 tsp vegeta (optional)
• 3 cups of flour (additional needed for dusting)
• 1 large egg
• 1 cup warm water

Process:

1. Rinse the sauerkraut and add into a large soup pot. Cover with cold water and boil anywhere from 30 minutes to 1 hour (time will vary on brand and size of sauerkraut), until tender.
2. Rinse and set aside to cool.
3. Add the sliced cabbage into a large soup pot and cover with cold water. Again boil for 30-60 minutes or until tender (time will vary depending on cabbage and size of slices).
4. Drain and set aside to cool.
5. Once both the sauerkraut and cabbage are cool enough to touch take both and squeeze out as much moisture as you can and then chop roughly to cut into smaller pieces.
6. In a large skillet with high sides add in the vegetable oil and onion.
7. Keeping the heat on medium cook until onion is golden and soft.
8. Add in the chopped cabbage and sauerkraut.
9. Season with salt, pepper and vegeta (optional). Cook mixing often for 10-15 minutes.
10. Set aside to cool completely.
11. In a bowl of a standing mixer add in the flour and egg.
12. With the mixer on low start to mix the dough while adding the water slowly.
13. Mix until the dough comes together.
14. When ready to make pierogi, take 1/3 of the dough and place on a slightly floured surface.
15. Roll the dough out to about 1/4 cm thick. Taking a biscuit cutter or round glass cut out circles from the dough.
16. Place about 1 tbsp. of dough into the center of each circle and then fold each circle over to cover the cabbage mixture (watch video for visual).
17. Pinch the sides of the dough to close the pierogi up and then continue to make the rest.
18. Bring a large soup pot of water to a boil and salt generously. Add in a splash of oil and add in 10-12 pierogi into the water at a time. Cook 3-4 minutes until the pierogi float up to the surface.
19. Plate and ENJOY.

These freeze very well so feel free to freeze in an airtight container or baggie. When ready to cook remove from freezer 30 minutes before cooking. Boil in the same manner as if they were fresh.