Sunday, April 30, 2017
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Food and Recipes

Polish Cabbage Lasagne

From Wikipedia: Łazanki arrived in the Polish-Lithuanian Commonwealth in mid-16th century when Bona Sforza, Italian wife of King Sigismund the Old, brought high Italian cuisine to the country. Unlike most Italian dishes in these parts of Europe, lazanki has survived until the 21st century and is still eaten today, although the long and cultural history of the dish has been largely forgotten. Stiff wheat, rye or buckwheat dough, rolled thin and cut into triangles or rectangles, is boiled, drained, and eaten with melted pork fat, vegetable oil, or sour cream. In Poland, they are often mixed with cabbage or sauerkraut and small bits of sausage and meat.

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Sauerkraut Salad

Try serving these with Silesian noodles and with beef rolada .

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Silesian Noodles

Silesia (Slask) is a coal-mining region that has both Polish and German traditions. My husband, Jan, was born there. These noodles are a Silesian tradition and, interesingly enough, Silesian call them "Polish noodles" (kluski polskie). Try serving them with different meats and sauces, or as an individual dish covered with fried bacon bits.

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Beef Rolades

Try serving these with Silesian noodles and red beet salad or sauerkraut .

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Jablka Season is Here

Jablka (apples), are the fruit of the autumn and one of our favorites to eat from the hand or make into delicious pies, cakes, dumplings, or tarts. Ted's favorite is the buttery apple pie that I make so often during the season. We also loved the delicious ways apples were served to us in Poland ... from compotes to cakes!

Read more: Jablka Season is Here


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This is Brande from Uganda with a photo of Ela, my daughter.

Polish Pottery

Polish pottery