Carbs in Carbs

Last night's dinner. Peirogies, that is, mashed potato inside pasta. From this recipe, served with sauerkraut* and CSA collards, which I braised in leftover corned beef cooking liquid. Just right for yesterday's gray skies.

*We have rather a lot of 'kraut kicking around from the fermentation class I taught last week. I sent plenty home with students but I find myself with nearly half a gallon of the stuff. As it is not hot dog season, I'm at a bit of a loss as to what to do with it all. Suggestions? Soup recipes? Help me out, friends.