7 recipes
Green tomatoes stuffed with a pork and rice filling, baked under lard and a light roux, finished with a baked egg-and-sour-cream custard on top.
Large cucumbers filled with seasoned ground meat, braised with bacon and root vegetables, then finished in a tangy lemon sauce - a savory main course.
Whole potatoes hollowed out and filled with a savory mushroom, leek and breadcrumb mixture, then braised on the stovetop in butter and beef broth.
Hollowed young zucchini preserved in salt brine with nigella seeds — a traditional Central European pantry staple for winter stuffed dishes.
Young zucchini hollowed and filled with a light mixture of butter, egg, grated cheese, and parsley, then slowly baked.
Large mushroom caps stuffed with a wine, tomato and garlic filling made from the stems and skins, gratinated with breadcrumbs.
Tender eggplants filled with olive-oil-braised rice, onion, tomato, and herbs — a hearty plant-based fasting dish from Central European tradition.