The traditional summer cuisine of the region was based on fresh vegetables. In winter, after the slaughter of the animals by the farmers, the inhabitants preserved the meat and cooked it in various ways. One of these was to mix the meat with cabbage, which was grown in the bauxedas or preserved as pickled cabbage.
One of the dishes that has stood the test of time and remained from the tradition of previous centuries is kale. Cooked meat, usually rye or beef, with large pieces of cabbage that retain their juices, tomatoes and red hot peppers. The combination gives an intense, heavy flavour, is considered one of the most delicious suggestions of the region and especially of the villages around Alexandroupoli, and is preferred as a local speciality during the winter months.