Part 8/9:
Seasoning: Taste the filling before stuffing; if in doubt, cook a small piece to check seasoning.
Sauciness: The dish benefits from a slightly saucy braise, absorbing flavors during slow cooking.
Variations: Traditional Polish recipes often use only ground beef without sausage. For added flavor, some use a dark brown sauce instead of the classic red, which adds depth. Incorporating a hint of spice or a splash of red cabbage could elevate the flavor as well.