1    Head cabbage
7 cn Sauerkraut (approx 10 oz.
cn )
1 sm Onion
1    Clove garlic
10 tb Butter

Parboil cabbage in boiling water for ten to fifteen minutes. Rinse,
drain, cool, & thoroughly wring moisture from cabbage & sauerkraut;
set aside. The drier the cabbage & sauerkraut the less time required
to complete cooking. Saute onion & garlic in 2 Tbls. butter. Add
cabbage & sauerkraut & remainder of butter; cook for approximately
one half hour or until cabbage is soft & mixture is “reasonably” dry.
It is important that the mixture not be too moist in order to prevent
wetting dough during the filling process wet dough will cause pierogi
to break open during cooking. Allow mixture to stand in refrigerator
(in covered bowl) for twenty four hours prior to filling pierogi
dough.