Friday, February 6, 2009
My families favorite recipes
Smacznego-Bon Appetit! One of the things I wanted to share with you is my love of cooking. Good, sometimes old-fashioned cooking like your mom and grandma night have made if you were very lucky! I grew up in a Polish family of great cooks. My Babcia (grandmother), various aunts and my mother were wonderful cooks that passed down a wealth of knowledge. We learned cooking by doing-not by following recipes in a cookbook-but treasured recipes handed down generation to generation. My brother Adam put together a collection of recipes intending to share them with the world but alas!-the cookbook was never published. I hope to share some of them with you and many of my own favorite recipes. Give them a try-maybe some of them will become your family favorites too! Golabki-Stuffed Cabbage Filling: 1 onion, chopped fine 4 Tablespoons butter ( 1/2 stick) 1 c white rice, cooked 2 lbs ground beef-I like ground chuck 2 eggs 1 tsp garlic powder Salt and pepper 1 whole cabbage For sauce: 1 can cream of tomato soup 1 can diced tomatoes Saute onions in butter until transparent. Combine with cooked rice, meat, eggs, and salt and pepper to taste. Mix well. Put whole head of cabbage into large pot of boiling water. The trick here is to cut away the leaves of the cabbage from the core. As the cabbage leaves become transparent, run a knife along the center cabbage core to remove a few of the scalded cabbage leaves . Place the cabbage leaves in a colander to cool and drain. Repeat this until you get to the leaves that will be to small to form rolls. Discard ( or eat!) the core. Take a small amount of the filling-and place it at the base of the cabbage leaf-the amount you need will vary with the size of the cabbage leaf. Put the completed cabbage rolls into a baking dish-I like to lay down a few of my leftover or torn leaves to line the baking dish to keep my golabki from browning too much. Pour the sauce mix over the cabbage rolls, cover and bake in a 350 degree oven about 1 and 1/2 hours. I love these served with homeade mashed potatoes!