Polish cuisine

Polish cuisine is typical of continental cuisines from cold regions of northern Europe. Inhabitants of these regions need more energy, hence a lot of flour and meat dishes. Polish cuisine is dominated by meats, especially pork, flour dishes such as noodles, dumplings and pancakes, while of vegetables, potatoes and cabbage reign supreme. Potatoes are part of a classic dinner dish, and are also used to make various noodles. Cabbage, on the other hand, is used to make bigos, stuffed cabbage rolls and dumplings with cabbage. Polish culinary tradition dictates eating a hearty and filling mid-day dinner. Breakfasts and dinners are less hearty, but equally nutritious and filling. The staple of nutrition, breakfasts, dinners and snacks is bread, traditionally rye, which is also served with soups.