I know of no subset of those ingredients that couldn’t be effortlessly combined into a tasty dish.
Stuffing for roast goose.
OK, so I got crap in my ears. :rolleyes:
ETA: That’s the episode.
Well, the clarification was for the purposes of anyone who wants to look up the recipe. (Sorry, first thing I did was google balushki–not having heard of them–and was having difficulty finding a recipe, then I wondered if it was paluszki, but those are Polish ladyfingers. Then I eventually figured it out after a couple more minutes of Googling, as we just called that dish kluski z kapustą (“noodles with cabbage”) in our house.
Different dialect? Mom’s side of the family came here from Altenkirchen in the 1600s, and from The Netherlands [Amish and Dutch back when New York was New Amsterdam] and my Dad’s side was the British Isles contribution of similar vintage so I grew up eating stodgy germanic foods and classic New England stuff salted with living in Germany and assorted other bad influences of a widely traveled family 
My original training is in classical French stuff, all the sauces and hard core calories with a side interest in medieval and renaissance cooking.
/drool I love roast goose!