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Cuisine
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Featured Recipe
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Babcia's Golabki (Stuffed Cabbage) 
Image Property of International E-Corner
Small head of leafy green cabbage
2 medium onions, chopped
4 slices of bacon
1 lb ground beef
2 cups cooked rice
2 - 15oz cans tomato sauce
1/2 tsp garlic powder
1 tsp pepper
2 tsp saltMakes approx 17 rolls.
- Thoroughly wash cabbage and remove about 1-2 inches of core.
- Steam or cook cabbage until soft and flexible enough for rolling, approx 20-30 minutes depending on size of cabbage.
- Meanwhile, fry bacon until crisp. Remove from pan, pat dry and set aside. Crumble when cool.
- In bacon fat, fry onions until tender and translucent. Remove from pan, pat dry and set aside.
- In same pan cook ground beef until well browned and no longer pink. Drain any excess grease.
- Preheat oven to 375.
- In large bowl, combine cooked rice, ground beef, bacon, onion, garlic powder, salt and pepper.
- Place a thin layer of tomato sauce in the bottom of a 13 x 9 baking pan or casserole dish.
- Carefully remove a leaf at a time from head of cabbage.
- Lay leaf on a flat surface and put 2-3 tbs filling (based on size of leaf) in center of leaf.
- Carefully fold over right and left sides and then roll cabbage away from you.
- Place seam side down into baking dish.
- Repeat steps until all leaves suitable for rolling have been used. Be sure to place cabbage rolls tightly together in baking dish.
- Pour tomato sauce over cabbage rolls.
- Cover tightly with foil.
- Bake at 375 for approx 15 minutes. Lower oven temperature to 350 and continue baking for another 30 minutes or until hot and bubbly.
Note: Cabbage may be steamed or cooked a day ahead. Cooled cabbage will make for easier handling.
Variation: For an authentic Polish dish, try mushroom sauce instead of tomato sauce.
Smacznego......
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Zupa Ogórkowa
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4 chicken wings
1 small leek (or 1 small onion)
2 carrots
1/2 celery root (optional)
1 parsnip root
3 medium potatoes
3 big sour-salted (pickled) cucumbers
1 tablespoon butter
1 teaspoon flour
2 bay leaves
3 pimentos
salt and pepper
1 - 2 tablespoon of cream or half and half (yoghurt is also acceptable, however it isn't traditional then) (optional)
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- Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1 1/2 quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.
- Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into quarter inch.
- Take out the leek, and add the potatoes to the pot. Boil them for 10-12 minutes and make sure the potatoes are cooked through.
- Now is the time to prepare the pickled cucumber mixture. Grate the sour-salted (pickled) cucumbers and put them into a saute pan with the melted butter. Saute for 2 minutes, and add the flour and constantly stir it over low heat.
- Add 1/2 - 1/3 cups of water to the saute pan and continue stirring.
- When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3-5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.
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Recipe courtesy of Wikibooks
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