To the same pot over medium to medium high heat add the remaining 4 tablespoons butter. In a large skillet or dutch oven cook the bacon until almost crisp. Mix in brown sugar hot cooked noodles and butter. Bring a large pot of lightly salted water to a boil. Throw pierogi into a pot of boiling water.
Add the cream cheese and softened butter and season with salt and pepper. Mix the pasta bacon and sauerkraut mixture. Once melted stir in the cabbage onion lemon juice vinegar maple syrup water bay leaf thyme salt marjoram black pepper and cloves. Cook and stir until bacon is crisp and onion is tender. While the onions and cabbage are cooking bring a large pot of water to a boil.
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After 3 4 minutes lift the lid allow the remaining water to evaporate and fry a bit more until pierogi turn slightly golden. Add pasta and cook for 8 to 10 minutes or until al dente. Cover the pot and cook until the veggies are softened about halfway about 10 minutes stirring occasionally. Add sauerkraut with 1 butter stick and mix well. In a large pan over low heat melt 4 tbsp butter and slowly cook the onions and cabbage for 30 minutes.
Once boiling drop a few pierogi in the water at a time. Once boiling drop a few pierogi in the water at a time. After 3 4 minutes lift the lid allow the remaining water to evaporate and fry a bit more until pierogi turn slightly golden. Bake for 30 to 45 minutes uncovered stirring a few times during baking. Add the cream cheese and softened butter and season with salt and pepper.
In a large pan over low heat melt 4 tbsp butter and slowly cook the onions and cabbage for 30 minutes. Cook kraut apple beer onion pepper in heavy sauce pan until all liquid is gone. To the same pot over medium to medium high heat add the remaining 4 tablespoons butter.
