This recipe comes together in about an hour on the stove-top or it can be simmered through the day in the crock-pot. (For what it’s worth, I am not a fan of sauerkraut and I still enjoyed this meal.) My sister married into a food-loving family and they have given us some truly fabulous recipes. Her mother in law grew up making kapusta with her grandmother.
Her family traditionally serves this dish with pierogies and the combination is delicious. I’ll be sharing how to make the pierogies tomorrow! ONE YEAR AGO TODAY: Glass Noodles with Sriracha Honey BroccoliTWO YEARS AGO TODAY: Hungarian Mushroom Soup
