By Barbara Rolek
Sauerkraut 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.
These nalesniki are a good option for a vegetarian meal.
Makes about 1 1/2 cups Nalesniki Sauerkraut Filling
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1/3 cup chopped onion
- 1 tablespoon butter
- 1 1/2 cups finely chopped sauerkraut, rinsed and drained well
- 2 tablespoons sour cream
Preparation:
- In a large skillet, saute onion in butter until tender, about 3 minutes. Add sauerkraut and cook 2 minutes.
- Remove from heat and stir in sour cream. Use immediately.
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