Someone transported my tastebuds to Poland! These flavors felt like a warm hug of comfort. . . Pictured: kielbasa, potato and cheese pierogis, sauerkraut, stuffed cabbage.
I first had Rakott Krumpli when I was in grad school and was invited to dinner at the home of a couple in Berkeley - the wife was Hungarian and she made this simple peasant dish that I immediately added to my repertoire of comfort foods. It's merely layers of sliced boiled potatoes, hard boiled eggs, sausage (kielbasa is my preference), and sour cream, with salt to taste, baked until it's saucy and browned. In my latest rendition, I didn't have enough sour cream, so I mixed it with Greek yogurt and mayo. I also added garlic powder, as one recipe recommended. It went perfectly with slices of salted, roasted cabbage (both sides rubbed with bacon fat and cut garlic cloves). Serendipitously, my husband's client gifted him with a fancy beer (Pliny the Elder) that day, which was just the right beverage to complement this rustic meal.
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