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Golabki !

The proper Polish spelling of cabbage rolls...

Had to Google to find out how to spell it, we pronounce it ga-lum-ki, or gol-um-ki and golembek for a singular one. No idea on the proper pronunciation.
 
MattL

AFAIA its pronounced Goh Lump Ki :)least thats the way I pronounce it anyway and never been corrected by Polish work colleagues.

Am very fond of "Bigos" too.

Jar of Sauerkraut washed well in water.
Cover in chicken stock and heat.
Add Diced Kabanos, Wiesjka, Sopocka etc.
Whole black peppercorns.

Cheat recipes hmmm. I have a few but can I think of any at the minute - been a while since.

Been eating really well lately which means cooking everything from scratch.

As for cooking lettuce I do occasionally have a good fridge clear out where whatever veg/salad is left in there gets finely sliced or grated and sweated in a stock pot,

You name it, all goes in.

Lettuce Radish Carrots Onions EVERYTHING that I would be throwing away if not eaten that day.

Cover with veg stock and lightly simmer for 30 mins.

Nice hearty veggie soup and you wouldnt guess I had used salads in it.

Never had any complaints either LOL!

R
 
OMG a chance to use my Polish heritage

The letter "l" in "golabki" actually has a tilted stroke through the ascender, and that makes it sound like a "w". So for "golabki" you would say "ga-wumb-key" (some say "ga-wump-key"). As Matt says, this is the plural form; the singular is golabek. We always translated it as "pigeon" but it might be a more generalized term for that kind of bird.
 
Go³¹bki

I've been hankerin' for some for a couple of weeks and just bought a head of cabbage last week to that end! Everything else is already in the freezer or pantry! I'll make enough to freeze some for quick dinners later on.

Mattl- do you make your own placek or kielbasa? Yummo!

Chuck
 
It used to be that chefs...

left out at least one essential ingredient when sharing a recipe. Toggie- I just noticed what look like cannellini beans in your soup. I didn't see them on the list!!

Chuck
 
Gee Toggles, if you need more room for "gadgets", then perhaps you should consider combining households into something larger?????? This was you can always be "gadget happy"!!
 
~Gee Toggles, if you need more room for "gadgets"......

The only gadget I need has a centrally located "pull handle", and doesn't take up mcuh room. It's the accessories that come with it that are the space-killers. LOL
 
...."Mattl- do you make your own placek or kielbasa? Yummo! "

Sadly no. My parents were first generation American, and with my mom's death a lot of Polish customs and knowledge went with her. She and a cousin who are both gone now were fluent in both language and culture. My dad still makes the cabbage rolls but not as well as he used to. We've "Americanized" some recipes and still use them but not as much.

I guess we really should start a thread on ethnic American foods...
 
Mattl- do you make your own placek or kielbasa? Yummo! &quot

Hi Matt. Ray here. Another Polack. lol Parents born in America, but my dads parents were born in Poland. I have learned and kept up a lot of the traditions. I make cabbage rolls. Haluskies, (Fried Cabbage and Noodles). Kielbasi and kraut, Bigos, (Hunters Stew), in addition to a lot of other recipes, soups, borscht, mushroom soup etc.

My last name is Juba. Americanized in the early 1900's. Real spelling is DZIUBA. lol

Ray
 
Frugal and Economical Polish dish

Haluskies:

(Friend Cabbage, Onion and noodles.)

Grate a large head of cabbage on a slicing blade of a mandoline or you can use a food processor.

Melt 2 stick of butter in a large frying pan, add cabbage and saute slowly, keep sirring until the cabbage is a nice golden brown and soft and carmelized, adding a lot of pepper and salt to taste. In another pan add another stick of butter,,,(Now hush up, the noodles absorb a lot of this butter). Saute a couple of large chopped onions till browned and carmelized. Add the fried onions to the cabbage and set aside.

Boil a one pound package of wide(broad or curly) egg noodles, drain, then add the cabbage and onion mixture to pot and mix well, adding more salt or pepper if needed. Ser hot. Even better the next day, in microwave or in frying pan on low, Add more butter if needed. (I did lessen the butter by one stick for this recipe. ) lol lol

I make this in huge batches (10 -20 head of cabbage or more and loads of onions for our church picnic, gift auctions etc.

We cannot sell enough of this. It is really good. Even my sons friends love it, including my son. lol

I call it a depression dish. lol

Hope you try it.

Ray
 
WOW. Did not Realize that there are so many Polish people ou

Did someone say Bigos??????

Hunters stew in English. I will have to find the recipe and post it. Good hearty winter eating here.
 
Too Bad!

Ray:

Dovima was the favourite model of photographer Richard Avedon, who photographed her many times for Vogue, usually wearing Dior back when that really meant something. Dovima can be seen in the 1957 movie Funny Face, with Audrey Hepburn and Fred Astaire, playing an air-headed model named Marion. That is not her real voice you hear in the movie; they dubbed her with someone who had more of a Brooklyn accent.

Dovima was the epitome of Fifties elegance. She later dropped out of the modelling biz and into obscurity, ending her days as hostess in a Florida pizza restaurant. But the photos live on....
 
Ray I was about to go for groceries and saw your recipe, guess what is cooking on my stovetop at the moment.. It sounded like exactly the kind of thing I love. And it being a vegetarian dish I can serve some to my sister and mom another time.
 
Peter, I hope you do enjoy. Make sure you use enough butter. lol Also salt and pepper, and make sure the cabbage is browned slowly. The carmelization really makes this dish taste great.

One thing my grandmother did was after the cabbage was shredded, she salted it and let it sit then squeezed out the water before frying. But...it comes nice either way.

Please let me know how you like it.

Ray
 
~One thing my grandmother did was after the cabbage was shredded, she salted it and let it sit then squeezed out the water before frying.

One also crushes the cabbage between their finger and the ball of their hand/palm. This softens it.
 
Chuck, I think you are right. I have to check. I think Haluskies are really Slovak.

Steve, My grandmother and great aunt did the same with the cabbage. I do this when i have time. It does not taste any different, but the cabbage cooks up faster, and you do not have to cook that slow as with harder cabbage.
 
OK here it is

My first attempt at this Haluski. Of course I found this an opportune time to try out the slicer/shredder attachment for my Bosch, an attachment I never use. I have a feeling I shredded it too thin.
I made way to much shredded cabbage.. I only needed about half of this bowl..

1-21-2009-18-36-57--petek.jpg
 
The finished product in the pot. This was a very simple dish to make and it does taste good, if you're a cabbage and noodle lover like me.
Ray, I used 1.5 sticks of butter for this small amount. I'd only used 1 at first but after putting the noodles in I said what the hell, like you said the noodles soak it up so it won't be fattening. It's really good. I ate a plateful and I'm gonna try some more tomorrow fried up a little.
How small do you grate the cabbage.. My FP started grating it like stringy coleslaw then I changed the blade to get something a little bigger.

1-21-2009-18-40-41--petek.jpg
 
I want to taste someones hairy noodles!

ok Lawrence, rub it in that my mind has gone. LOL

Yes Zucchini in the soup!
 
Petek

Pete, This looks very good. Now it is hard to see on the computer....but the cabbage looks a little light in color. But maybe it is just the picture. Like I said, nice and gold brown on the onions and cabbage. WHen it carmelizes it gets sweeter. However...you do not want to burn the cabbage either. I think you did EXCELLENT with this dish. It will even taste better tomorrow reheated. I like to heat it in a non stick pan with a little more butter. but of course if you are in a hurry, nuke it.

I at times use the thin slicing blade on my Cuisinart custom prep 11 or if I want it smaller the coarge shredding blade. or.....even the larger holes on the box grater.

It looks like at lot of cabbage at first, but it does cook down, You may have to fry in batches or use 2 fry pans. You either want equal amount of cabbage to noddles or slightly more cabbage. It is a matter of taste.

Did your family enjoy?

Now try the Bigos recipe in the Polish recipe thread. It really is good, not vegertarian however. lol

Remember: 1 llb noodles to one med or large cabbage. and 3 sticks butter that includes the frying of the cabbage and onions. It looks like it could use a little more pepper.

The next time I make it I will weight the cabbage to give you a better ideal

Tomorrow..............My kielbasi and kraut and potato recipe.
 
Petek. I think my computer monitor is too bright. I am having a hard time adjusting. Just do not want you to burn the cabbage the next time.

PS: We cannot sell enough of this at church affairs.

Go figuer....A depression dish. lol
 
Variation on the Haluskie

Sorry for so many posts on this. Someone in the family makes it the same way but fries up some bacon, uses some of the bacon drippings to fry the cabbage and onion and then throws in the crisp cut up pies of bacon. Now how decadent is that. This is good, but I kinda like the butter. lol
 
wow Ray, I may have to try this myself!! Lord knows I love butter, carmelized onions, and noodles. Now I just gotta shred and carmelize cabbage.
 

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