Tuesday, April 20, 2010
Pierogi (Potato and Mushroom Sauerkraut)
I wasn't sure what to do with the leftover sauerkraut after making Reubens until I saw this recipe in Vegan Brunch! Here is the recipe. I can't recall ever eating Pierogi before, and definitely not making them. They did take a few hours from start to finish but were so flavorful and fun. This was my second time making caramelized onions and I fall deeper in love each time! Where does the sweet flavor come from!?
On the side, a salad with homemade rye croutons, tomatoes, beets, and olive oil/balsamic vinegar dressing.