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Kapusta II
April 20, 2011

This sounds simple and fast. The Kapusta I make, handed down, takes about 3-4 hours minumum, has more ingredients, and no kluski. Of course, you can't be shy about the fat or sodium, sorry. I do know most people who never ate it because they hear "sour", love it. Used to use pork neck back in the day, but bone chips turned me to smoked pork shoulder, of course I still use salt pork fried up, for a base for the gravy to thicken it up. My starch is the potatos. I'll try to dig up a photo for the curious

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