Side dishe for 4

Sauerkraut Pierogi

Name: Sauerkraut Pierogi
Total time: 75 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1 tbsp sunflower oil; 2 shallots; 150 g sauerkraut; 150 g hispi cabbage; 1 large egg; 1/2 tbsp vegetable oil; 350 g plain flour; 2 shallots; dusting plain flour; 45 g butter; 60 ml sour cream

$6.87for 475 minServes 4

These filled dumplings combine cabbage and sauerkraut, then boil gently and finish with buttery shallots and sour cream.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Leeks and shallots, 0.65 lb$3.49/lb typical	0.65 lb	$2.18Typical price
	Capers, 5.25 oz$0.45/oz typical	5.25 oz	$2.38Typical price
	Cabbage, 0.35 lb$0.79/lb typical	0.35 lb	$0.26Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.63Typical price
	Sour cream, 2.25 oz$0.14/oz typical	2.25 oz	$0.30Typical price
Total for the servings shown		$6.87

Swaps

Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilOlive and cooking oilFlour

Not included in the cost.

75 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Eastern European Vegetarian Budget Side dishes

Typical price

$1.72 per serving$6.87 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp sunflower oil
2 shallots
150 g sauerkraut
150 g hispi cabbage
1 large egg
1/2 tbsp vegetable oil
350 g plain flour
2 shallots
dusting plain flour
45 g butter
60 ml sour cream

Steps

Heat the sunflower oil in a large skillet over medium heat, then cook two chopped shallots for 3 minutes.
Add the cabbage and sauerkraut, cook for 8 minutes, and season with salt and pepper.
Mix the flour, egg, vegetable oil, a pinch of salt, and about 150 milliliters water into a dough, then rest it for 10 minutes.
Roll the dough thin on a floured surface, cut rounds, fill them with cabbage mixture, and press the edges closed.
Boil a large pot of salted water, cook the pierogi in batches for 4 minutes, and drain them.
Melt the butter in a skillet, cook the sliced shallots for 5 minutes, then toss in the pierogi and serve with sour cream.