PolishMain course

Sauerkraut pierogi Recipe

Name: Sauerkraut pierogi
Prep time: 70 min
Cook time: 63 min
Total time: 97 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 tablespoon Sunflower Oil; 2 Shallots; 150g Sauerkraut; 150g Hispi (sweetheart) Cabbage; 1 large Egg; 1/2 tbs Vegetable Oil; 350g Plain Flour; For frying Vegetable Oil; 2 Shallots; Dusting Plain Flour; 45g Butter; 60 ml Sour Cream

These pierogi are filled with a tangy mix of sauerkraut and tender cabbage, softened with gently fried shallots. The dough comes together easily, then rests in the fridge, making it a good make-ahead project. Once boiled, they're served simply with a pat of butter, a dollop of sour cream, and a scattering of crispy fried shallots on top. You can even fry the shallots a couple of days in advance.

Recipes.zone

August 1, 2026

Back1h 37mServes 4Medium

Cook mode

Veggie

vegetarian family gatherings cold winter days make-ahead comfort food budget

About this recipe

Sauerkraut pierogi is a Polish main course recipe that takes about 1h 37m from start to finish and serves 4. It calls for 12 ingredients across 9 steps, and is rated medium. A serving works out at around 618 kcal with roughly 14 g of protein. Filed under vegetarian, family gatherings, cold winter days and make-ahead.