Basic Golabki (Polish Cabbage Rolls)

Golabki (pronounced Gow-omp-key and the i at the end makes it plural) are the perfect cool weather dish.  In English, they are Stuffed Cabbage rolls and are so easy to make and not nearly as time consuming as many believe, if you know the right tips and tricks.



Ingredients:

1 Head of Cabbage
1 large Onion, chopped
1 pound ground Beef
1/2 pound ground Pork
1 Egg
1 1/2 cups cooked Rice
1 to 2 cloves Garlic, finely chopped
1 teaspoon Salt
1/2 teaspoon black Pepper
1/2 tablespoon Marjoram
Oil
Pinch of Salt



Freeze the head of cabbage *.  Defrost on counter.  By doing this, there is no need to boil the head and peel a couple of leaves off at a time, saving a great deal of prep time as well as energy, an added bonus.

Reserve the large tougher green leaves.  Line the bottom of the baking pan and up the sides with some of these leaves.

Prep the soft inner leaves (not the smaller most inner leaves, these can be used for making fried cabbage instead) by cutting off the ridge of the vein, if you like.  This is not always needed, however.

Mix the onion, meats, egg, rice, garlic, salt, pepper and marjoram in a bowl thoroughly.

Using a 1/4 cup or 1/3 cup (depending on how large you want your golabki stuffed, I prefer 1/4 cup) measuring cup, spoon out the meat mixture.

Place on inside of cabbage leaf toward the bottom of the leaf.  Roll the leave over once, tuck in the ends, and continue to roll until closed.  Place in baking pan, making 2 rows.

After filling the baking pan, drizzle a tablespoon or two of the oil on top of the golabki and sprinkle the top with a pinch of salt. 

Cover completely with the rest of the large tougher green leaves.

After baking, to show how to cover with leaves...

Cover with aluminum foil.

Bake at 400 degrees for 45-60 minutes, or until filling reads 160 degrees on meat thermometer.

Serve with either a simple tomato sauce, or brown gravy or mushroom sauce.

Served with a boiled red potato, mushroom sauce, and fried cabbage (see tip #14 about raising adventurous eaters)...

Smacznego!



*  I, like many, enjoy munching on the raw cabbage core so I cut out the core of the cabbage before freezing the head.


Check out my recipe for a version of Meatless Golabki

A Different Version of a Polish Poppyseed Roll

In my house, we love Makowiec so I decided to try this carrot version called Marchwiak (pronounced Mahr-veeahk). 

Let me tell you how I came across it, as it isn't a family recipe.  I was online looking for inspiration for what to do with the 20 lbs of carrots my husband recently bought.  I've already made a massive dent in it with my Polish twist on a stuffed carrot cupcake and a few other recipes.  This recipe I found on Milk and Pumpkin sounded interesting.

I used the recipe I had used 4 times before for the dough, which is a different version than the one Ewa from Milk and Pumpkin offers.  But I'm sure both doughs are tasty. 

I also was measuring out ingredients for the dough in the midst of dealing with my two daughters wanting snacks.  So, I accidentally measured out too little butter for my own personal taste.  I prefer 1 1/2 sticks of butter but instead used 3/4 of a stick. 

The dough was delicious, just not as buttery as I like.

I also split the filling into two rolls since I added raisins and a tablespoon of butter to the filling.  Next time, I will double the filling since my husband likes his rolls to have a more equal amount of filling to dough.

The children loved eating this and my father and husband both thought it was interesting and delicious enough to try again with the above modifications.  I will be adding this to our family recipes quite happily.



Ingredients:


Filling (per roll):

3/4 cup grated Carrots
1 handful Poppy Seeds
tablespoon of Butter
handful of Raisins, soaked in hot water or warmed rum for 10 minutes
1 Egg White


Dough (for two rolls): 

1 .25 oz packet active dry Yeast
1/4 cup warm Water
3 cups all-purpose Flour, unbleached
2 cups whole wheat Flour
1-2 tablespoon wheat germ or milled flax seed *
1 1/2 sticks Butter
2 Eggs
2 Egg Yolks
1/2 cup Sour Cream
1 cup Powdered or Regular Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
2 teaspoons grated Lemon Peel, if you like


Glaze:  (optional)

Powdered Sugar
just enough milk to be able to drizzle



Preheat oven to 350 degrees.

Proof the yeast in the warm water and a teaspoon of sugar or flour for about 5 minutes.   You can skip this step and just add to the dough if you like as well.

Combine ingredients for filling.  Set aside.

Combine the two flours and wheat germ.

Cut the butter into the flour blend until the mixture resembles course crumbs.   Add the salt and sugar.

Mix in the yeast, eggs, egg yolks, sour cream, vanilla extract, and lemon rind.

Mix until it forms a ball of elastic dough, turn out onto a work surface and knead for 8-10 minutes (or use a stand mixer to knead for 5-8 minutes) until the dough is smooth and satiny.

Cut dough in half, roll each piece out into a rectangle, and smear with egg white (a tip from Milk and Pumpkin's recipe that I found to work well in helping to keep from having gaps between dough and filling.  My Ciocia said was something she did as well on the phone Sunday).

Place on baking sheet.

Add filling, allowing about a half inch to inch border around so that the dough is easy to seal.

Roll dough, seal well, place in a warm place covered with a moist clean kitchen towel and allow to rise for about 1 1/2 hours.

Bake at 350 degrees for 30-35 minutes, until the exterior is golden brown. Allow to cool.  You can either serve as is or add a glaze.

Smacznego!



Notes:

Butter, Eggs, Egg Yolks, Sour Cream and all other ingredients should be at room temperature to help the yeast roll to rise better.

*I have returned to adding a tablespoon or two of either wheat germ or milled or whole flax seeds to all my dough recipes or to fillings. 
The reasons are because of the many added health benefits:  added fiber, protein, iron, vitamin E, folic acid, calcium, Lignans, Alpha-linolenic acid (Omega-3 fatty acid).  
Because the benefits are so many and it's so simple to add just a tiny bit and make a positive impact on our health, this Polish Mama would recommend this simple step to anyone. 
While these ingredients may seem expensive, you only need to add a very small amount and the benefits will make a large impact on you and your children's health for a long time. 



Other Recipes You Might Like:

Carrots in Cream Sauce

Cold Carrot Salad


Also, if you enjoy my recipes (and perhaps the stories, photos and other topics on my blog) it would be really appreciated if you donated whatever you felt comfortable with using the Donate using the PayPal button on my sidebar.  Every little bit helps.  Thank you.

Fish in Horseradish Sauce or Ryba w Sosie Chrzanowym

I know there are a lot of different versions of the sauce and methods to prepare this dish, this is simply one.  I've had it a few different ways. 

But since my older daughter only today is feeling better after a week of suffering through an Upper Respiratory Infection and the day before yesterday the baby started to show hints that she would soon feel sick, I needed a recipe that was quick and could be served cold.

I recalled having this dish once at a Polish restaurant on the side of the road a few years ago in the middle of summer and mentioned it to my father.  When his eyes lit up and he sounded excited, I knew I had to make it so that he could have dinner with us and spend time with his grandchildren. 

Especially after he said that he had not had Fish in Horseradish Sauce in a very long time.  I love being able to do that for him, almost as if I can give him a small part of his childhood memories to him since my Babcia and his mother has not cooked for him in many a year.



Ingredients:

2 packs of frozen Tilapia fillets (I know, I know, frozen is not as awesome as fresh but that's another discussion)
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
4 Tablespoons of Horseradish
Curly Parsley to garnish
Boiled Eggs sliced in wedges to garnish



Use Any of the following in the Poaching Liquid:
Stock Vegetables (Commonly Onions or Leeks, Celeriac, Carrots, Celery or Parsnips), peeled and diced
Water
2 Bay leaves
20 Peppercorns
Pinch of Salt
Lemon sliced into wedges
Curly Parsley
Thyme
Dry White Wine

Place in a large pot the Poaching Ingredients into enough water to cover ingredients and Fish.  Bring Water to a Boil.  Lower heat to low and add Fish gently.  Cover and cook for 5 minutes, turn off the heat, cover and allow to cool.  Place in refrigerator overnight.

The next day, remove fish and set on tray to serve.

Mix Mayonnaise, Sour Cream and Horseradish together.

Drizzle on Fish liberally.  Garnish with Curly Parsley and Boiled Eggs.

Serve with Boiled Potatoes...



Smacznego!

Paczki Day

Today is Paczki Day.  Actually, it is Shrove Thursday.  In Poland, it is traditionally the day when Paczki are made and celebrated (in other words, eaten with great enjoyment).  It is also known as Tlusti (pronounced "Toos-tih" and meaning "Fat" or some say "Greasy") Czwartek (pronounced "Ch-VAHR-tehk" and meaning "Fourth Day", as in the fourth day of the week, Thursday).

In the USA, it is called Paczki Day or Greasy (or Fat) Thursday.  As Poles have immigrated to the USA, they began to celebrate it more on Fat Tuesday or Mardi Gras to keep their pre-Lent celebrations more with other USA residents.  Or at least, that is the explanation I have heard from people about why the day difference.

Regardless, I celebrate on Shrove Thursday.  So, I had the idea to make Paczki yesterday.  Except that I didn't realize I had a playgroup today and it was my table's turn to bring the food for about 90 women.  So, I ended up spending a couple of hours late last night making Nalesniki.  I made the "Ser" filling for on the side along with a couple of other jams.  Of course, they were a hit today.  And the ladies recognized the amount of work that went in to making them.

But because I went to the playgroup, I didn't have the 3+ hours to make Paczki at home.  I had the option of driving a couple of hours to the locations that Polish American Association was selling their fundraiser Paczki at but it was too far and not enough time to get back to pick up the older daughter from school.  Perhaps it is an option for you and your family, though. 

Or you could go to your local Polish church.  Many PNCC (Polish National Catholic Churches) and Roman Catholic Churches in Polish communities sell them as a fundraiser event.

I went to my local Polish store for our Paczki.  We bought 4 of each, 7 different types all together.  I can't remember all the fillings.  I know that we have Malinowe (raspberry), Rosowe (rosehip jelly, yummy), Moreli (apricot), Sliwkowe (plum butter filled), Truskawkowe (strawberry), a Chocolate topped variety which is reminiscent of a Boston Cream Doughnut.  So far, I have eaten 2 and each child has worked their way through one each. 

We also brought in one for my older daughter's teacher and another for the teacher's aide.  Whether they enjoy it, I don't know but I think they will.  More importantly, I shared a tradition with them and reinforced it with my children through example.

For those brave enough to devote all day to trying their hand at this traditional dish, here is a handwritten recipe I found in one of my mother's old Polish cookbooks, which I translated.

Ingredients:

4 cups Flour
8 dag fresh Yeast (8 1/2 Tablespoons)
1/2 cup Sugar
5 Eggyolks
3 Eggs
pinch of Salt
1 Tablespoon of Spirit (Rum, Brandy, Vodka, etc.)
10-15 dag Butter (7-10 Tablespoons)
grated Lemon or Orange peel
Milk
Jam
Oil for Frying (traditionally, Smalec, which is what I remember being used but you can use Peanut, Sunflower, etc.)


Dissolve Yeast with 1 Tablespoon of Sugar and a little bit of warm Milk (110 degrees). 

Add sifted Flour. 

Add Egg Yolks. 

Beat Eggs with 1/2 cup Sugar.  Combine in dough. 

Add the Spirit, Salt, and a little milk.

Knead the dough with a wooden spoon until smooth and has a sheen.

Add Butter (I assume melted) and knead until the dough blisters and pulls away from hands and bowl.

Cover with a clean handkerchief (or dishtowel) and allow to rise in a warm place, such as a warmed oven or near the stove while cooking other dishes.

When the dough has doubled in size, dust a pastry board (or your counter) with Flour lightly.  Roll dough to thickness of a finger. 

Cut with a glass circles. 

Place a teaspoon of Jam in the center of a round and cover with another.  Pinch shut and recut to make a round shape.

Cover with a dishtowel, set aside and allow to rise in a warm place again.

In a large pan, heat about 1/2 gallon of Oil until a small piece of dough dropped in immediately rises to top.

Fry a couple at a time so that they don't touch each other.  When the bottom is golden colored, flip over with wooden skewers (or chopsticks).

Cool on paper towels.  Sprinkle with powdered sugar or vanilla sugar, if you like. 

You don't have to stuff them with jelly.  I have eaten some Paczki which were not filled but covered in powdered sugar mixed with orange zest which were amazing.

If you make any, I would love to see a picture posted on the Facebook Fan Page to share with others.

Smacznego!

Spinach in the Polish Style or Szpinak po Polsku

I love cooking with what I have.  Going to the grocery store, seeing what is fresh, on sale, or just appealing to me, and taking it home to make something different.  Something tasty.  And preferably, something traditional.

Sometimes, though, I don't know exactly what to do with the produce.  But I have, without exaggeration, 17 cookbooks, 6 of which are in Polish and I am always looking for more.  This time, I looked up Szpinak (pronounced "Sh-pee-nahk" and meaning "Spinach") in my Kuchnia Polska tradycyjna book. 

And found Szpinak po Polsku (pronounced "Poh Pohl-skoo" and meaning "in Polish style"), which struck me as being very much like Creamed Spinach.  I wasn't sure if I had ever had it this way before.  My father wasn't sure either, his response was "I should have but I don't know."  Of course, once I made it, everyone thought it looked and tasted delicious. 

And the kids?  They gobbled it up.  My older child said it was "now officially on her list of favorite foods."  Here is the way I made it, based on the recipe from the book.  Next time, I think I will use less milk, and maybe try a small amount with white vinegar, just to see.


Ingredients:

2 bunches of Spinach (or roughly 4 lbs.)
1 Tablespoon Flour
A few Tablespoons Milk (I used about 8 this time)
Salt
1 Egg
1 Tablespoon Butter

Optional:  A Tablespoon of White Vinegar or Lemon Juice



Wash Spinach, sort, and tear off stems.  Toss into a boiling pot of water and allow to cook for a minute.  Remove.  Allow water to return to a boil.  Toss back in and cook for a minute.  Remove.  Do this a few times.  This is according to the recipe.  I'm not exactly sure the purpose of doing it this way but it might be to cook the spinach and remove bitterness without overcooking or losing the shape, texture, or color of the spinach and turning it into mush.

The last time (I did it about 6 times), take out and drain well, allowing to cool.  Use a sharp knife to cut up Spinach into smaller pieces.

In a large saucepan, mix Flour with cold Milk well.  Heat for a few minutes until thickened and cook for an additional couple of minutes, stirring constantly.  (Can you say "Country Gravy"?)

Add Salt to taste.  Add Spinach and mix in.

At this point, if you like, you can add an Egg and mix in, heating gently until protein is cooked.  I really liked the addition of the Egg in this, personally.

Just before serving, add a Tablespoon of Butter and mix in gently.

Smacznego!

Polish Beef Pot Roast One Way (Peasant Style)

Technically, this Pot Roast is inspired by the Peasant Style (Wolowina Duszona po chlopsku or wiejsku), however, I did not add the Rye Sour, which would have made it delicious as well.  I plan to make it again with the Rye Sour very soon and will share at that time.

So, my husband saw a ridiculously large piece of beef and bought it.  Here is the recipe I made with it.


Ingredients:

1 large piece of Pot Roasting Beef
Flour
Vegetable Oil
1 packet of Mushrooms
2 Shallots (see Notes)
Rye Sour, Water, Red Wine or Beef Broth
Salt
Pepper
Sour Cream or Sweet Cream

Seasonings:
Marjoram and Bay Leaf or
Polish Hunter's Seasoning



First, the Meat did not fit in my pan, so I had to cut out the largest bone.  I froze this for making Beef Broth another time.



Of course, because I got a bit grumpy about having to cut the Beef and not being sure if my Dutch Oven could hold everything, I forgot to dry the Beef and dust it with Flour before I went to brown it nicely in the Vegetable Oil.  But, I suggest that you do it that way.  Remove meat to the side for a moment.

Remove oil with a tablespoon, leaving behind the drippings.  Add back the Beef.

Clean and chop the Mushrooms.  Add to pot.

Slice the Shallots and (optional, caramelize in Butter) add to pot.

Add Seasonings.  Cover and simmer on stove for a couple of hours until very tender.

Pull out bones, Bay Leaves, and if using Polish Hunter's Seasoning, the Juniper and Allspice berries.  Add Sour Cream or Sweet Cream.

I decided to serve with Roasted Acorn Squash and lightly Mashed Potatoes, but I think a green salad of some sort or sauerkraut would have been delicious with it.

Note:  Can use Sweet Onion, Shallots or Leeks, whichever you like...

Smacznego!