Dish

Poštóklja

Slovenian Stew with Beans and Vegetables

Poštóklja is made by stuffing cabbage leaves with a mixture of ground beef, rice, and spices. The rolls are then simmered in a tomato-based sauce until tender. The dish is typically served with a dollop of sour cream and a side of crusty bread.

European cuisine› Alpine cuisine› Slovenian cuisine

Vegetable Dish

Origins and history

Poštóklja has been a staple in Serbian cuisine for centuries. It is believed to have originated in the Balkans, and has since spread throughout Eastern Europe. The dish is often served during holidays and special occasions.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Poštóklja, with some recipes calling for the addition of vegetables like carrots and onions. Some recipes also use pork or lamb instead of beef.

Presentation and garnishing

Poštóklja is typically served in a large, deep dish, with the cabbage rolls arranged neatly on top of the sauce. The dish can be garnished with fresh herbs like parsley or dill.