Drew
Full Fledged Farker
Thanks, can't wait to give this a try on the weekend :thumb:
Thanks, can't wait to give this a try on the weekend :thumb:
deguerre
somebody shut me the fark up.
OK, I just added this thread to my favorites. These recipes are keepers.
Bluesman
Babbling Farker
Can't have a polish thread without Golbki, stuffed cabbage rolls.
Take a head of cabbage and remove the core.
Cook in water over meadium heat and remove leaves one at a time
When cood trim down the center vain. they're roll up better
Stuffing
1/2 pound pork
1/2 pound ground chuck
salt, pepper to taste
1 cup of boiled rice
Fry up meat and mix with rice
Add some stuffing to leaf and roll it up. Make sure to roll the sides in as you roll the leaf.
Put the Golbkis in a baking dish and cover with tomatoe sauce.
Bake at 350* for about 40 minutes or until cabbage is tender and see through.
Additional seasoning and whatever can be added to the stuffing as you see fit. These are just great. Now if you make to much stuffing, then its on to stuffed green peppers. Mmmmmmmmmmm
Take a head of cabbage and remove the core.
Cook in water over meadium heat and remove leaves one at a time
When cood trim down the center vain. they're roll up better
Stuffing
1/2 pound pork
1/2 pound ground chuck
salt, pepper to taste
1 cup of boiled rice
Fry up meat and mix with rice
Add some stuffing to leaf and roll it up. Make sure to roll the sides in as you roll the leaf.
Put the Golbkis in a baking dish and cover with tomatoe sauce.
Bake at 350* for about 40 minutes or until cabbage is tender and see through.
Additional seasoning and whatever can be added to the stuffing as you see fit. These are just great. Now if you make to much stuffing, then its on to stuffed green peppers. Mmmmmmmmmmm
cameraman
Babbling Farker
My mom would make these with a sweet and sour tomato sauce. The only thing I remember about how she cooked them was that she included ginger snaps, maybe in the stuffing along with the rice. Boy that brings back mouth watering memories.
C
Capozzoli
Guest
Since everyone here is Polish Im gonna post some more pics.
I am; if you havent guessed, Polish at heart.
I absolutely love Central and Eastern European food.
The suffed cabbage in the last pick is real good stuff. When I make my saurkraut I leave som of the leaves whole. Then I pack them into the crock with the other kraut. They trun into saukraut leaves for stuffing. Awesome!
I am; if you havent guessed, Polish at heart.
I absolutely love Central and Eastern European food.
The suffed cabbage in the last pick is real good stuff. When I make my saurkraut I leave som of the leaves whole. Then I pack them into the crock with the other kraut. They trun into saukraut leaves for stuffing. Awesome!
C
Capozzoli
Guest
Thats actually a Ukrainian thing. Then they stuff them with millet and make a sauce of sour cream and paprika.
But the kraut leaves work great for just regular stuffed cabbage too.
But the kraut leaves work great for just regular stuffed cabbage too.
toadhunter911
is one Smokin' Farker
Can't beat that Kowalski Kowality! Love that stuff to death. Fresh Kowalski Kielbasa, sauerkraut, mashed potatoes, now that's heaven...
My Mom had a Cousin who retired from the Army and lived in El Paso, Tx. Every year she'd go down to visit and pack half a suitcase full of frozen kielbasa for him. Way before the days of TSA .
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