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My sauerkraut filling has a little bit of browned ground pork in it as well.

Christina, these were traditionally served at our Christmas-eve feast. Being Roman Catholic, back in the 40s & 50s, Christmas eve was a day of abstaince, meaning that no meat was served. If I was to make it now-a-daze, I would probably fry the onions for the filling in bacon fat and add the crumbled bacon to the filling.
;-)

C.J.V. - remembering wigilia at my aunt’s farm in the early 50s, me
(See; http://easteuropeanfood.about.com/od/polishchristmastraditio... )
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