A casserole, traditionally made for hunters as it could stew until the huntsman finally came home, originally made with leftover roasted game and flavoured with paprika. These days it is made with most meats (often pork and sausage), and based on fresh or fermented cabbage (sauerkraut), with tomato, honey and mushrooms or mixed with bacon, wine, apples and onions, vodka and cooked pork and meats such as venison or other game. Accompanied with rye bread or potatoes it is also often served with small grilled sausages, traditionally before the soup course. Poland’s national dish, it is typically served on the second day of Christmas.
