In article . 71>,
Wayne Boatwright > wrote:
(snippage)
> Hungarians often use ground smoked pork in the filling, and also
> usually have sauerkraut on the bottom of the baking dish. It's
> virtually always a tomato based cooking sauce, often sweet and sour,
> and they usually serve the sour cream to be spooned on rather than
> cooked with.
>
> Lots of variations out there, and most are fairly authentic in some
> part of the world.
>
> Having said all that, when we lived in Cleveland it was in an area
> populated with heritages of Slovakia, Slovenia, Hungary, Poland, etc.
> They all seemed to have their versions of this.

Merciful Maude!! A voice from the past! Hey, Wayne!!
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.