Stuffed Cabbage, also known as, Galumpki's

Galumpki's  (phonically spelled go-wump-keys, with the emphasis on wump). Says an English speaking Polish person.  This is how it is pronounced, in our family anyhow,

It's crazy how cabbage can be so different.  I need to talk to a farmer about this.  If you know, please tell me.  Sometimes cabbage comes off in thin leaves all the way down to the core.  Other times, as you get closer to the center, the leaves start to get very thick and curly.  It must be two different kinds of cabbage but honestly I need to know so I don't run into this problem again. I think it might be Spring and Winter cabbage????  Anyone know the answer to this conundrum?

If you make stuffed cabbage make sure you get the thin leaves all the way down to the core kind of cabbage.  The thick leaves are very hard to work with and just don't deliver the end product I like.  I really must try this again when I find the perfect cabbage.

I grew up on this dish.  My Mother is Polish and she also grew up on this.  I remember she always made it with mashed potatoes.  We would pour the juice over our mashed potatoes.  I would swirl it around together on my plate, playing with it.  Truth be told though, I didn't care much for cabbage when I was young.  I never ate the 'wrapper'.  Now, its a different story. As I really do like cabbage but in the Autumn I end up getting sick of it. Then it reestablishes itself in the kitchen in later winter as the source of an inexpensive vegetable for a meal.  Then there is Spring Cabbage- best cole slaw! But I digress.

When I went to Poland with my friend, like, a thousand years ago, her cousin made hers almost the size of cigars.  I really liked that... a lot.  Definitely need thin cabbage for that!

Stuffed Cabbage/Galumbki
You can use all beef if you like.  You can use cooked rice instead. Your preference.

1 pound ground beef
1 pound ground pork
1 1/2 cups rice, uncooked
1 cup onions, diced
1 can tomato paste
1/4 cup minced parsley
2 garlic cloves minced
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 head cabbage

Sauce
1 cup tomato paste
2 cups water
2 tablespoons cider vinegar
1 tablespoons sugar

Saute onions in butter until golden.  Set aside to cool.

Place a large pot of water on to boil.  Add salt to the water.

In a large bowl combine: beef, pork, rice, tomato paste, parsley, garlic, salt, pepper. Add in cooled onions.

Core cabbage head.  Place whole head of cabbage into water.  Cook for about 8 to 10 minutes. Take cabbage head out.  Carefully remove leaves one at a time.  Any broken leaves can be used at the end to cover the whole casserole.  Alternately you can soften leaves one at a time.

Place about 1/3 of a cup of filling into a leave and roll up tucking in ends.

Mix ingredients for sauce.  Spoon some sauce into the bottom of  the casserole dish.

Line bottom of casserole dish with some broken leaves, this will help keep your rolls from burning.

Place your rolled cabbage, tucked neatly in rows.  Remember they will swell a little as they have uncooked rice in them.  So don't pack too tightly.

Crockpot Apple Butter

Polish folk art or wycinanki (pronounced vee-chee-non-key)  Source:  Polish News Seattle

Happy New Year!

The end of 2014 had some rough spots for us.  The flu hit us this Holiday Season.  Also, the passing of a man that I babysat when he was young.  He leaves behind a wife and three young children.  Sadly.  His death has hit me hard.  My sadness is for his family.  I love them so.  Seeing them hurting just breaks my heart to pieces.  Sadness because he was too young and too precious to go.  A beautiful spirit.  41 is just too young.  A brain tumor. 

My best friend lost her father a few days after Christmas.  I sat in Church, during the service, thinking about how he touched my life.  When I was in my early twenties I had the good fortune of going with my friend, her sister and her Dad to Poland.  I was very fortunate to go and am still very grateful about that! We stayed with his relatives in Gydinia and Gdansk. My friends father, in his younger days, was a Merchant Marine.  He sailed the world over and learned many languages.  I always thought that was very mysterious and exciting.  

It is really the kindness of someone that you remember.  I sat there, in Church, thinking about that.  How kindness really does matter.  Sure the accomplishments of an individual you remember too.  But what really is the stand out for me is the love and kindness that the person extended to you and the world.  (And really in some cases the lack there of- let's be honest). 

I am looking forward to this New Year. Besides the fact that I don't really have a choice, 2015 is here.  Period.  I do like the freshness of a new day.  The freshness of a New Year!  How the slate seems to be wiped clean in some ways.  But new beginnings are really in every moment.  Aren't they?  Each moment is a decision to be a better person, to live a better life, to give to someone.  It is true there is no greater gift than the giving of one's self to another.  The moments you spend with your children, your spouse, your friends, your parents.  Or even the small kindness you give to a stranger. 

The hardest part of this recipe is chopping all the apples.  The rest?  Easy Peasy.  Place in crock pot, turn it on and forget about it.  You don't have to even stir it.  Just let it simmer away.

Crock Pot Apple Butter

18 large apples
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon vanilla
3/4 cup brown sugar
1/2 cup cider or water

Fill crock pot with apples.  I use the above as a guide for about how much spice to put in.  Don't add your spices until right at the end.  Since everything will cook down quite a bit the flavor will condense as well.  The vanilla will just cook out so wait until the end for that as well.  Mine was in the crock pot for 12 hours.  It never stuck to the pan at all.  

 

Cheese Blintz Casserole, Gluten Free

My Grandmother, who was 100% Polish made blintzes often.  She would roll the cottage cheese up into the crepes and place in a 9 x 13 and bake it.  When it came out of the oven it would get slathered with applesauce and enjoyed by everyone.

I have been wanting to make cheese blintzes but wanted to give gluten free crepes a go.  I modified and made the crepes. (If you want a great crepe recipe with regular all purpose flour, click here).  Fortunately, I had some luck on my side because they came out pretty good.  The first one was a wreck, but then it always is, even with regular flour.  After that, I began to get the hang of how they worked, what to do and what not to do.

Here are some rules for making Gluten Free Crepes

1.  Make sure your eggs are room temperature.

2.  Use a non stick skillet- no butter or spray- straight on.

3.  Let them be a little thick rather than spreading the out a little too thin. The gluten free does not have the "glue" that regular flour has to hold it together.  They are very delicate- the thinner they go, the more risk of breakage.  And honestly they are so light even thicker.

4. Let the crepe lose its gloss before you flip it.  This is also true with pancakes, if it is shiny- don't flip.

5. Have your flame a little below medium. You don't want your pan too hot. No sizzling.

After making all my crepes I made my filling.  The cottage cheese that I was using was way too runny- bummer- should have bought the good stuff.  I decided to go with a crepe and cheese layered blintz casserole.

There is nothing better than a casserole.  You get most of your prep dishes out of the way before you even sit down to dinner.  Then you just have your serving dish and plates.  Beautiful!

Torn crepe- this always happens with the first one.

Gluten Free Cheese Blintze Casserole

Crepes:

1 cup gluten free flour blend, your choice
1 1/2 tablespoons arrow root powder (or cornstarch)
4 eggs
2 tablespoons sugar
4 tablespoons melted butter
pinch of salt
2 1/2 cups 2% milk

Filling:

48 ounces cottage cheese
5 eggs
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoons arrow root powder (or cornstarch)

Getting better with practice.

Make the crepes: Whisk the eggs, milk, butter, sugar and salt together until combined and a bit whipped- about a couple minutes.  In a smaller bowl whisk the flours together and then add enough of the liquid to make a paste.  Whisk the paste into the larger bowl, combining all of it.  (making the paste will reduce the lumps that might form).

Take out a 1/3 of a cup and carefully pour it onto the skillet, slowly.  Move the skillet around so that your crepe is somewhat circular.  This does take practice. Before you take out your next 1/3 of a cup to put on the skillet, make sure you stir as stuff will settle between crepes.

Repeat process until all the crepes are made.

Make the filling:  Combine the cottage cheese, eggs, sugar, vanilla and arrow root powder in a large bowl.


Make the casserole: Spray non stick cooking spray in a 9 x 13 casserole dish.  Make a layer of crepes to cover the bottom and a little up the sides.


Spoon 1/2 of filling over crepes.  Cover with another layer of crepes.  Spoon the remainder of the filling over the crepes.  Layer once again with crepes over top.  Cover with aluminum foil and bake in a preheated 350F oven for 45 minutes.  Let sit at room temperature for 15 minutes so it sets up.

Kickin' Kraut Rolls and Super Samosas

Armed with some egg roll wrappers, I went to town over the past month.  I bought the egg roll wrappers to make my Mother's idea for a Polish quick and easy appetizer.  Sauer kraut rolled up in an egg roll and fried.  I served it with duck sauce.  I have to tell you that when that sour taste hits the sweet taste of the sauce there is quite and explosion in your mouth.  So delicious.  I could have these over and over again.

However, after having fried 3 cans of sauer kraut down and filling egg roll wrappers I still had some leftover wrappers.  I certainly did not feel like frying up more kraut.  So a few days later I had an idea to use them for samosa wrappers.  This is the first time I have made samosas. I know the texture of the wrapper is a bit different but I tell you it was no less delicious than the restaurants version of samosa. In fact the flavoring in this particular recipe of filling was a total winner.

Kickin' Kraut Rolls
Recipe/idea courtesy of Mom

3 cans of sauer kraut
1 package of egg roll wrappers
duck sauce for dipping (next time I think I will concoct some sweet beet dipping sauce to make them even more Polish like)

Fry sauer kraut down until most of the moisture has been released and kraut is golden.  Roll cooled kraut in egg rolls and fry or bake (I have done both).  Serve warm with dip.  Enjoy.

Super Samosas

egg roll wrappers

Samosa filling:
To learn how to roll samosas into handy triangles watch this video.

2 1/2 cups potatoes (boiled until just tender)
2/3 cup peas
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne
1 teaspoon armchur/ mango powder
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon chili powder

In a large frying pan heat ghee, add cumin seeds and wait until they crack and pop a little.  Add the remainder of the spices and heat one minute.  Add potatoes, cover and cook five minutes. Remove from heat and stir in peas.

Cut egg roll wrappers in half and roll according to the instructions in the video linked above.

Daring Cooks: Pierogi

I am not new to pierogi.  Since my Mother is Polish, we have been celebrating the traditional Polish meal at Christmas time which you can read about here.  We rarely have it at other times of the year.  Why?  I don't know because they are pretty darn good.  The dough is so similar to a Chinese dumpling but of the filling is obviously totally different.

I ran out of time this challenge.  These are the blueberry pierogi that I have always wanted to try. Eh.  They were okay. All you do is put about five blueberries or so in the pierogi.  I prefer the potatoes or sauer kraut ones.  Tomorrow I will be doing the potato filled ones.

The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale.

Today is the day to visit other Daring Cooks and see what their interpretations were for these pierogi wonders! I am sure you will find many interesting and delicious combinations. Click here for the blog roll.

Russian style pierogi (makes 4 generous servings, around 30 dumplings)
The recipe for the filling is my interpretation.


Dough:
2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
1 large egg
1 teaspoon (5 ml) salt
About 1 cup (250 ml) lukewarm water
Filling:
3 big potatoes, cooked & mashed (1 1/2 cup instant or leftover mashed potatoes is fine too)   
1 cup (225 g) cottage cheese, drained       
1 egg yolk (from medium egg)
1 tablespoon (15 g) butter, melted       
1/4 (1.25 ml) teaspoon salt       
pinch of pepper to taste    
1. Combine all the ingredients for the filling (it’s best to use one’s hands to do that) put into the bowl, cover and set aside in the fridge until you have to use it.
2. Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You’re aiming for soft dough. Let it rest 20 minutes.
3. On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2-inch (5 cm) round or glass (personally I used 4-inch/10 cm cutter as it makes nice size pierogi - this way I got around 30 of them and 1 full, heaped teaspoon of filling is perfect for that size). Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
4. Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.
 5. Serve immediately preferably with creme fraiche or fry. Cold pierogi can be fried.  Boiled Russian pierogi can be easily frozen and boiled taken out straight from the freezer.
*When preparing large batches of pierogi we heat the oven to the lowest setting and pile the pierogi in a large casserole pan.  Layering butter and fried onions in betweent eh layers.

I thought it was the perfect time to tell you about the Polish Festival that we went to last weekend.  It has become a tradition.  We always go with some friends of ours and the kids run wild!  Games are cheap, 25 cents for the most part.  So it is a pretty inexpensive evening but a lot of fun. 

POLISH BABKA

Every year I say that I am going to make a nice Spring like cake. Every year I end up doing a traditional recipe. This is a recipe for Polish Easter bread from askyourneighbor.com. Its called Martha's Mothers Babka Bread. Its an excellent recipe.

MARTHA STEWART'S MOTHER'S BABKA

2 c. milk
1/2 lb. sweet butter
2 pck. dry yeast
1/2 c. warm water
4 lg. eggs plus 4 yolks
1 c. sugar
1/2 T. salt
zest of 1 lemon
zest of 1 orange
1 t. vanilla
1 T. rum or brandy
9 c. sifted, unbleached flour
1 c. slivered almonds
1 c. dark raisins
1 c. golden raisins

EGG WASH
1 egg beaten with 1 t. water mixed with some flour

GLAZE
1 1/4 c. powdered sugar
1/4 c. lemon juice
1 t. water

Scald milk with the butter. Proof yeast with a little sugar til foamy. Beat the eggs with the sugar and salt til thick and add the zest, vanilla and liquor. combine milk and yeast adding flour 1 c. at a time. Mix in the raisins and almonds. Knead dough, cover and let rise for 1 hour. Punch down the well risen dough and divide into 3 well greased babka pans. Let rise again til dough doubles (about 30 minutes). Egg wash the dough before putting into a preheated 350° oven for approximately 25-30 minutes or til golden brown. Remove from oven, cool completely and frost with the glaze.

Sept. '98

Note: I definitely had to raise it for a lot longer than it said. Use round 8 or 9 inch pans with high sides. If you use anything bigger make sure you tent it as the top will burn before the inside has a chance to finish baking.

Happy Easter

BORSCHT from the Pole side of me

I am half Polish and half Italian. My father use to call us "Po wops". This is a soup my Babka and mother use to make. As a child I hated it. Beets tasted too earthy for me. As an adult its like a little bit of heaven. When I make it, I freeze individual servings for myself. My husband and children have not come to understand the virtues of red beet soup... yet. For now, I get it all to myself. Its a quick and satisfying lunch.

You can make it with or without meat. I like it both ways. The recipe here is with meat as this is how the beet soup in this picture was made.

Borscht

1 lb of a chunk of beef, preferably a piece of chuck roast
5 cups of broth or water (that is approximately 3 cans of beef broth)
1 cup chopped onion
4 medium sized potatoes, cubed
a bunch of beets, about 5 beets the size of a tennis ball
the greens of the beets or spinach
white vinegar
sour cream

Saute onions in a soup pot, when translucent add the beef and braise. Add water or broth and potatoes to soup and bring to a boil. Turn down the heat to simmer the soup. Let it simmer until beef is tender. Approximately one hour. While the beef is simmering, shred the beets. I use a knuckle buster rather then the food processor. Chop the greens. Add beets and greens. Cook for another 1/2 hour. When soup is finished you can add white vinegar to taste. This is usually done to counter the sweetness of the beets. It is not necessary. You only need about a tablespoon but its to taste. Some people put heavy cream in at this point, which is very good. However, if you are trying to save your calories for cupcakes then go for a dollop of sour cream instead. I use 1/3 less fat sour cream and really like it. There are probably as many ways to make this soup as there are Russians and Poles.