How To make Nachynka Z Kapusty (Cabbage Filling For Varenyky)
How To make Nachynka Z Kapusty (Cabbage Filling For Varenyky)
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1 lb Sauerkraut 3 c Fresh White Cabbage; -Shredded 3 md Onions 1/2 c Oil; OR 1/4 lb Butter; 1 stick 2 ts 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.
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boiling water 1 cup (8 floz/250 ml) All-Purpose Flour 1 cup + 1 tbsp mixing with a spoon or spatula and let sit for 5 minutes warm milk 1 cup + 1 tbsp Dry Yeast 2 tsp sugar 1 tbsp All-Purpose Flour 3¾ cups (1.2 lb/540 g) sift the flour after measuring salt 1½ tsp melted butter 3,5oz/100 g Continue mixing until a shaggy dough is formed Knead the dough by hand for a few minutes, until the dough is fairly smooth Cover and let rest for 30 minutes cook two fillings for Patties cut half cabbage diced onion 1 grated carrots olive oil 2 tbsp Add the onion and saute until it becomes tender salt 1 tsp black pepper 1/2 tsp stir and cook over medium heat until it becomes tender spring onion 1 bunch 3 diced boiled eggs salt 1 tsp black pepper 1/2 tsp Divide dough into 12 equal pieces Shape the dough into a balls Cover until doubled in volume once again, about 15 minutes It is important to close up the edges of Patties tightly so that during cooking they do not fall apart In a frying pan pour enough oil to cover the Patties and heat over medium high heat carefully drop the Patties into the hot oil. Fry until golden brown. Remove and place on paper towels to remove excess oil
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