INGREDIENTS

INSTRUCTIONS

Combine all ingredients and simmer for 2 hours. Remove bay leaves before
serving.
Wow, what a weekend we had! Saturday we went to the Alan Jackson concert
and Sunday we went to an auto show *and* food festival at St. Nicholas
Russian Orthodox Church in a nearby town. We ate so much I thought we would
explode! We had stuffed holupki (cabbage), kielbasa & kraut, pirogi (meat
pie), haluski (potato/cheese dumplings), and pigachi (cheese/potato bread).
The Sisterhood of St. Olga cooked all this food and served it to us in
grand style! Of course they had cookbooks to sell and of course I bought
one. ;^) This is all Slavic food. The introduction says the Church was
organized in 1894 by Slovak immigrants who migrated from the
Austro-Hungarian Empire. Many came from Galacia and the Carpatho Mountains,
which is now part of Slovakia.
Wherever they came from, these people know how to cook. I have never liked
sauerkraut in my life. I was eating this marvelous sausage dish and asked
my dh if he knew what it was. He looked at the menu and said "Uh, Honey,
it's sauerkraut!" Guess I like sauerkraut cooked this way! The stuffed
cabbage was absolutely wonderful too. I'll send that one in next. No
scanner - hand typing this stuff in. Here's the kielbasa and kraut recipe.
Recipe by: Dobro Vide-Good Cooking Cookbook
Posted to recipelu-digest Volume 01 Number 192 by Sewgoode@aol.com on Nov
3, 1997

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