Name of Chef: Phyllis Ann-Marie

Age: 65

Family Members: 2 daughters, 3 grandsons – ages 18, 15 and 4

Community of Residence: Leucadia

Hobbies/Interests: Zumba, yoga, hiking, skiing, gardening club, reading, running and wine-tasting.

Favorite Local Activity: I love the Encinitas library – especially their Zumba and yoga classes.

92024JulyAug2013_ChefPhotoAbout the Recipe: This recipe reminds me of my mom. She used to make homemade Polish pierogies all the time. This tastes just like them without all of the work. I make this dish for potlucks and family gatherings.

About the Chef: I am retired and enjoying life! My family members are my best friends and my friends are like family. My favorite saying is, “We don’t stop playing because we grow old… We grow old because we stop playing.” – Author unknown

[box title=”Ingredients” color=”#333333″]

1  pound butter – melted
1  large head of cabbage – chopped
1  large can of sauerkraut – drained
1  large white onion – chopped
1/2  pound bow tie pasta cooked per package instructions
Caraway seeds – to taste
Black ground pepper – to taste

[/box] [box title=”Directions” color=”#333333″]
  1. Sauté the first four ingredients, add cooked pasta and mix.
  2. Sprinkle with caraway seeds and black pepper to taste.
  3. Place in a 13 x 9 serving dish and enjoy!