Green cabbage is stewed with tomatoes, onion, garlic, Polish sausage, and caraway seeds. If you would like cabbage with a ...

Bigos stew is the national dish of Poland ... half and serve or cover overnight and reheat the following day. Many Polish recipes recommend making this stew two days in advance, cooking properly ...

However, it is not just a staple in our culinary tradition, but also a part of Polish literary heritage ... It may not be the most informative recipe, but Adam Mickiewicz got one crucial thing right: ...

This recipe has not changed for a hundreds of years: The first Polish cookbook from the seventeenth century (Copendum Ferculorum by St. Czerniecki) contains a recipe for ‘figatelle’ – a kind of ...

and everyone will agree that traditional Polish holidays are incomplete without a bowl of hot, hearty bigos. The recipe for bigos is simple, but today we'll share how to make it the way Grandma did.

Making This Polish ... savory bigos (hunter’s stew) made with mushrooms and sauerkraut, or tender gołąbki (stuffed cabbage rolls) filled with seasoned grains and vegetables, this recipe ...