This recipe comes from my Polish/Hungarian grandma. Every Easter she would delight all of us with this wonderful dish. To this day, it is still a tradition. Sadly, she now struggles with Alzheimer’s and can no longer cook for her adoring family. Making this recipe reminds us all to be grateful to God for the happy memories she gave us.
I love this recipes versatility. It can be made in the crock pot or on the stove. It can be made with sugar alternative (i.e. Splenda), with or without the bacon and caraway. It also goes great with pork roast and gravy.