May 2, 2012
An easy-going alternative to traditional pierogies
1 large onion
1 stalk celery
6 fresh mushrooms
2 tablespoons oil
1 packed cup drained sauerkraut
1/4 pound ribbon noodles (or linguine)
Chop the onion, celery, and mushrooms. Starting with the onion, sauté these vegetables in the oil until the onions are tender. Add a half cup of hot water and simmer for 10 minutes.
Meanwhile, cook the noodles until tender in unsalted, boiling water, and drain.
Stir together the sautéed vegetables, sauerkraut, and noodles. Heat and serve.
Recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
All figures are per serving (assumes 4 servings).
Fat: 8 g
Carbs: 27 g
Fiber: 3 g
Protein: 5 g
Sodium: 241 mg