Sauerkraut and mushroom filling goes well with savory Polish nalesniki, also known as Polish blintzes or filled crepes. Once filled and rolled, they can be baked or pan fried, or dipped in beaten egg and bread crumbs and fried.
Naleski fillings are ideal for any type of filled Polish dumpling, like pierogi, uszka, koldunai and kulebiak.
These nalesniki are a good option for a vegetarian meal.
Makes about 2 cups Nalesniki Sauerkraut and Mushroom Filling
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
- 2 1/2 cups sauerkraut, chopped, rinsed and drained
- 2 tablespoons butter
- 1 small onion, chopped
- 4 ounces fresh mushrooms, cleaned and sliced, or 4 ounces canned mushrooms, drained
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 hard-cooked egg, chopped
- 2 tablespoons sour cream
Preparation:
- Place sauerkraut in a medium saucepan and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes. Drain.
- In a large skillet, saute onion in butter until golden. Add mushrooms and saute 3 minutes. Stir in sauerkraut, salt and pepper. Saute until kraut turns golden, about 20 minutes. Remove from heat.
- Add egg and sour cream and mix well.
