By Taste

   A meat dish stuffed with rolls of white cabbage leaves. The traditional ingredient in the stuffing is ground pork and rice or groats and other additives such as onions, mushrooms and spices. There are also other filling variants, eg with poultry meat, mutton or no meat. Before serving, dove is braised / fried in fat. On the Kresy are also known roast pigeons wrapped in cabbage leaves, served mainly as a Christmas dish. On Christmas Eve they are made with buckwheat stuffing, but during the year - stuffing may be minced meat with buckwheat or rice.