Uncle Bill's Sauerkraut Filling for Perogies

This sauerkraut recipe is another very popular perogie dish. COSTCO has a very good brand of sauerkraut, Steinfelds Western Acres, Wine Sauerkraut, a 2 litre size. Yields 4 cups when drained and squeezed.

• Ready In: 35 mins
• Yields: 24-36 perogies

Ingredients

• 4  cups sauerkraut, drained
• 1⁄2 cup butter
• 4  garlic cloves, chopped fine
• 1 1⁄2 cups  finely chopped onions (1 medium onion)
• 1  large  sweet red pepper, seeded and diced
• 1  large green pepper, seeded and diced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Squeeze as much liquid from the sauerkraut and discard.
2. In a large frying, add sauerkraut and fry on medium-high heat for 15 minutes, stirring frequently.
3. DO NOT BURN AND DO NOT USE ANY BUTTER OR OIL FOR FRYING.
4. When done, transfer sauerkraut to a bowl and set aside.
5. Using the same frying pan, add butter, garlic, onions and saute' for 3 minutes or until golden.
6. Add sweet red pepper, green pepper and sauerkraut, mix well.
7. Fry for 10 minutes, stirring often.
8. DO NOT BURN.
9. Cool slightly before filling dough perogies.
10. Use 1 heaping tablespoon for each perogie if using the 4" diameter Mini Form.