Mix together thoroughly.
Chop raw cabbage, combine with sauerkraut, including original juice, and simmer together for an hour. Add a little water if needed. After it is cooked, drain liquid. Saute (proj) the onion in the oleo until it is clear. Add the drained cabbage, and fry slowly, stirring often until it loses the whiteish look and is rather dry. Add salt and pepper to taste.
Roll out dough on a floured board to about 1/8 inch thickness. Cut 2 or 3 inch circles. It is a rather sticky dough but this makes it seal very well. Place about a teaspoon of filling to one side of the circle, lap over the other half so it is like a half moon and seal the edges by punching together carefully.
Have an 8 to 10 quart pot of water at a rolling boil. Drop 6 pirohy into the water one by one. Stir with a wooden spoon. Water must be kept boiling at all times. When they rise to the top of the water, continue cooking for another minute. Remove with a slotted spoon and place into a colander. While the next 6 are cooking, coat the first 6 with butter or oleo by placing them into a skillet containing melted butter. Remove and place them into a roaster or other container, for serving or reheating at a later time. This method works well when large quantities are being made.
One recipe of dough makes about 3-4 dozen pirohy. Serve with buttered onions, sour cream, or with European Mushroom Gravy.
Paul E. Morris
99 State Route 149
Lake George, NY 12845