Central & Easteuropean Cuisine

Cabbage rolls stuffed with rice and minced meat, baked in tomato sauce. Ingredients (Serves 4–6) For the filling: 500 g ground pork, beef, or a mix 100 g rice, rinsed 1 onion, finely chopped 1 carrot, grated (optional) 1 egg Salt and pepper, to taste For the cabbage rolls: 8–10 large cabbage leaves (blanched in boiling water until pliable) For the sauce: 400 ml tomato sauce or crushed tomatoes 1 tbsp vegetable oil 1 onion, chopped 1 tsp sugar (optional, to balance acidity) Sa

Dumplings stuffed with potatoes, cheese, meat, or cabbage, served boiled or pan-fried. Ingredients (Serves 4–6) For the dough: 500 g all-purpose flour 1 egg 200 ml warm water 1 tsp salt 2 tbsp vegetable oil or melted butter For the filling (savory option – potato and cheese): 400 g potatoes, peeled and boiled 200 g farmer’s cheese or bryndza 1 small onion, finely chopped and sautéed Salt and pepper, to taste Optional sweet filling: Mashed fruit, sweetened cottage cheese, or j

Oven-roasted pork neck, seasoned with garlic and herbs, typically served with potatoes and braised cabbage. Ingredients (Serves 4–6) 1.5–2 kg pork neck roast 3–4 cloves garlic, minced 2 tsp sweet paprika 1 tsp black pepper 1 tsp salt 1–2 tbsp mustard (optional) 2–3 tbsp vegetable oil 250 ml water or stock for basting To Serve: Boiled or roasted potatoes Sauerkraut or braised cabbage Gravy made from pan drippings Preparation Prepare the meat: Preheat oven to 180°C (350°F). Rub

Paprika-spiced beef stew, often served with potatoes, dumplings, or bread. Ingredients (Serves 4–6) 800 g beef chuck or stewing beef, cut into cubes 2 large onions, finely chopped 2–3 cloves garlic, minced 2 tbsp sweet Hungarian paprika 2 carrots, sliced 1 parsnip, sliced 1 bell pepper, diced 2–3 medium potatoes, peeled and cubed 2 tbsp vegetable oil or lard 1 liter beef or vegetable broth 1 tsp caraway seeds (optional) Salt and freshly ground black pepper, to taste Optional