Preparation-
There are many variations of this recipe. We use a variety of fillings- mushroom, meat, potato, lentil, cheese, and of course with meat and rice, different sauces, different ways of cooking- from suffocation, by baking, frying in the pan. We can also wrap the stuffing in different leaves- the usual cabbage, savoy cabbage, sauerkraut and the Mediterranean food pattern in vine leaves. Our Polish cuisine owes its diversity of native propensity to experimentation and individual solutions.
I must say that I have watched my grandmother and my mother making them all my life and I finally decided to make them for the first time a year ago. I was so excited about them that at the end I took a picture and posted on Facebook to show how proud I am of myself.
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