, ▁that ▁were ▁cho pped ▁or ▁sh red ded , ▁layer ed ▁inside ▁an ▁ear then ware ▁three - leg ged ▁Dutch ▁o ven ▁and ▁bra ised ▁or ▁b aked . ▁A ▁rem nant ▁of ▁this ▁old ▁procedure ▁may ▁be ▁found ▁in ▁a ▁ ▁reci pe , ▁in ▁which ▁ba con ▁and ▁cab bage ▁are ▁arranged ▁in ▁layers , ▁from ▁the ▁ 1 9 th - century ▁Russian ▁cook book , ▁A ▁G ift ▁to ▁Young ▁House w ives ▁by ▁El ena ▁Mol ok hov ets . ▁Similar , ▁layer ed ▁d ishes ▁of ▁medieval ▁origin ▁exist ▁in ▁other ▁European ▁cu is ines ; ▁they ▁include ▁the ▁Italian ▁ ▁( known ▁in ▁ 1 6 th - century ▁Poland ▁under ▁the ▁Pol on ized ▁name , ▁) ▁and ▁the ▁Als at ian ▁▁ ▁( also ▁known ▁as ▁), ▁made ▁from ▁cab bage , ▁le f to ver ▁me ats ▁and ▁f ruits . ▁They ▁are ▁rem in is cent ▁of ▁a ▁rust ic ▁Polish ▁c ass ero le , ▁known ▁in ▁various ▁regions ▁as ▁, ▁etc . ▁It ▁is ▁tradition ally ▁made ▁from ▁s lic ed ▁or ▁d iced ▁pot atoes , ▁on ions , ▁car ro ts , ▁sa us ages ▁and ▁ba con ▁arranged ▁in ▁layers ▁inside ▁a ▁cast - ir on ▁ca uld ron ▁gre ased ▁with ▁l ard ▁and ▁l ined ▁with ▁cab bage ▁leaves , ▁which ▁is ▁placed ▁in ▁bon fire ▁em bers ▁for ▁b aking . ▁ ▁The ▁word ▁"" ▁is ▁not ▁att ested ▁before ▁the ▁