nadziewane

Nadziewane is a term in Polish cuisine used to describe foods that are prepared by filling another item with a savory mixture and then cooking it. The word stems from nadziać, "to stuff," with the suffix -ne forming an adjective. It functions as a broad label for a family of dishes rather than a single recipe, and appears in menus, cookbooks, and everyday cooking.

Typical nadziewane preparations include nadziewane papryki (stuffed peppers), where peppers are filled with a mixture of ground meat, rice or bulgur, onion and spices; and nadziewane gołąbki (stuffed cabbage rolls), in which meat and grain filling are wrapped in cabbage leaves and simmered. Other common forms are nadziewane pieczarki (stuffed mushrooms), nadziewane pomidory (stuffed tomatoes), and various stuffed vegetables such as zucchini or peppers. Fillings can be meat-based, vegetarian, or seafood, and may combine grains, cheese, herbs and eggs to bind.

Preparation typically involves par-cooking the hollow base, preparing the filling, stuffing, and then cooking again by baking, steaming, or simmering in a sauce. The dishes are widely represented in Polish regional cuisines and are popular for family meals and holiday tables, reflecting a tradition of turning humble ingredients into stuffed, flavorful servings.