16 recipes
Traditional lacto-fermented shredded cabbage with carrot, apple, and caraway seed — packed into a jar and left to ferment in its own brine for two weeks.
Leek tubes filled with seasoned ground pork and sautéed leek centres, baked over a meat and tomato base. A deeply satisfying Central European oven dish.
White beans and beef shoulder slow-simmered with a bouquet garni, finished in the oven with a paprika-spiced pan roux. A deeply satisfying one-pot meal.
A whole pheasant stuffed with a pan-fried filling of bread, fresh mushrooms, bacon, walnuts, and white wine, roasted with butter and basted with pan juices.
A slow-cooked oxtail soup with seared flour-dredged tail, root vegetables, whole spices, and aged red wine stirred in at the finish.
Authentic Central European paprikash recipe: slow-cooked smoked pork legs & veal with onions, tomatoes, peppers. Deep, dark, jammy sauce.
Whole round peppers preserved in a vinegar brine with mustard seeds and horseradish. A crisp, mildly tangy winter pickle from the early 20th century.
Hearty Central European dumplings of seasonal vegetables and stale bread rolls, boiled and finished with toasted breadcrumb butter and grated cheese.
Whole partridge stuffed with black rice and liver, wrapped in bacon, then slow-roasted inside a hollowed cabbage head for deep, earthy flavor.
Young pigeons marinated for two days, larded with bacon, spit-roasted over a sardine-onion pan sauce, and finished with sour cream and lemon.
Slow-braised rabbit larded with bacon, finished in olive oil, white wine, lemon, garlic, and abundant parsley — a bold Dalmatian coast classic.
Tender veal steaks rolled sarma-style around a kale, tomato, and egg filling, pan-fried golden, then finished in a lemon-sour cream sauce.
Tender young savoy cabbage heads filled with ground ham, fried onion, and herbs, breaded and pan-fried until golden. A hearty Central European classic.
Tender carrot strips slow-braised in bone broth with a touch of sugar, finished with tomato purée and parsley — a rich, old-fashioned vegetable stew.
Whole roasted goose filled with a rich stuffing of goose liver, chestnuts and buttered bread — a Central European festive centerpiece.
Whole wild duck slow-roasted in its own fat, finished on a bed of potatoes that absorb every drop of the cooking juices — a Central European classic.