Uhorka

Uhorka is a traditional Polish dish originating from the region of Silesia, particularly associated with the city of Katowice. The name "uhorka" comes from the Silesian dialect word for "small" or "little," referring to the dish's compact size. It is a type of stuffed cabbage roll, similar to other Eastern European dishes like dolma or sarmale, but with distinct regional variations.

The dish typically consists of cabbage leaves, which are blanched and then filled with a mixture of minced pork or beef, rice, onions, and sometimes spices such as allspice or marjoram. The filled cabbage leaves are then rolled up and simmered in a tomato-based sauce, often combined with other ingredients like carrots, bell peppers, or sausage. The sauce is usually seasoned with salt, pepper, and sometimes a touch of vinegar or sugar to balance the flavors.

Uhorka is commonly served as a hearty main course, often accompanied by boiled potatoes, dumplings, or a side of fresh bread. It is a staple in Polish cuisine, particularly during colder months, and is frequently enjoyed at family gatherings, holidays, or festive meals. The dish reflects the resourcefulness of Silesian cuisine, utilizing simple ingredients to create a rich and satisfying meal.

Variations of uhorka exist across Poland, with some regions adding local touches such as smoked meats, different types of rice, or additional vegetables. Despite regional differences, the dish remains a beloved part of Polish culinary heritage, celebrated for its comforting and flavorful qualities.