Cabbage And Mushroom Pierogi Filling

He giveth more grace as our burdens grow greater, He sendeth more strength as our labors increase; to added afflictions He addeth His mercy, to multiplied trials He multiplies peace. When we have exhausted our store of endurance, when our strength has failed ere the day is half done, when we reach the end of our hoarded resources our Father’s full giving is only begun. His love has no limits, His grace has no measure, His power no boundary known unto men; for out of His infinite riches in Jesus He giveth, and giveth, and giveth again.

Annie Flint

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetable	24	Servings

INGREDIENTS

1		Yellow onion peeled and
		finely chopped
1	oz	Dried mushrooms soaked for
		1/2 hr in:
1	c	Warm water
2	T	Butter
2	c	Finely shredded cabbage
		Salt and pepper to taste

INSTRUCTIONS

From:    Lynette Scribner <lscrib@GORGE.NET>  Date:    Thu, 18 Jul 1996
19:22:58 -0800 Soak the mushrooms and drain  them through a fine sieve.
Chop the mushrooms finely.  Pan-fry the  onion and mushrooms in the
butter until the onion is clear.  Add the  cabbage and salt and pepper.
Cook for about 15 minutes and cool.  EAT-L Digest 18 July 96  From the
EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10 Calories From Fat: 9 Total Fat: <1g Cholesterol: 2.5mg Sodium: 1.8mg Potassium: 13mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g