Instructions: The Polish food historian Maria Lemnis wrote in the early 1980s: The wheat-rye breads of long ago, baked in leaves of cabbages or horseradish, the so-called peasant breads, are an exquisite delicacy.

The cabbage-leaf baking method, whereby the dough is contained in oiled cabbage leaves, was practised (sic) as widely afield as Transylvania and Romania. It produces a golden brown crust. The technique can be applied to any firm white (or brown) dough.

Place a large oiled leaf in the bottom of the baking tin, put the dough in a ball on top and cover it with more oiled leaves until it is completely covered. Leave it to rise, then bake at the usual temperature, still covered with the leaves.

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