Poland
Bigos
Poland's hunter's stew: sauerkraut and fresh cabbage slow-cooked with multiple meats (pork, sausage, bacon, venison), mushrooms, and prunes. Better each day it's reheated, a national dish.
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Poland
Fasolka po bretońsku (Baked beans)
Fasolka po bretońsku (Baked beans) is a stew from Poland, rooted in local cooking tradition. Distinct from food-feves-au-lard.
Lublin Region, Poland
Forszmak Lubelski
Forszmak Lubelski is a stew from Lublin, rooted in local cooking tradition.
Poland
Kapusta z Grzybami
Polish braised cabbage with forest mushrooms, a savory side or filling for pierogi and croquettes. A Christmas Eve staple, earthy and tangy, served warm.
Silesia, Poland
Rolada Śląska
A Silesian beef roulade: beef rolled with mustard, bacon, onions, and dill pickles, braised until tender. The centerpiece of the Silesian 'łobiod' meal, served with kluski śląskie.
Silesia, Poland
Żebroczka
Żebroczka is a casserole from Silesian Voivodeship, rooted in local cooking tradition.