Cabbage varenyky
Ingredients: sauerkraut (45%), premium wheat flour (31%), water (18%), fried onions, fried carrots, refined sunflower oil, salt, ground black pepper.
Allergens are highlighted in bold.
Cooking method: frozen varenyky are put into boiling salted water. They are brought to a boil while stirring and cooked for 5–7 minutes. Cooked varenyky are taken out from the water and dressed to taste (with butter or sour cream).
Do not refreeze once thawed.
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