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ETHNIC RECIPE-Golupki (Golumpki)

 
 
farmerman
 
  1  
Reply Wed 22 Oct, 2014 04:46 am
@Walter Hinteler,
Once you start thinking of this dish, the more appealing it becomes (ITs a great meal on a cold day)
Walter Hinteler
 
  1  
Reply Wed 22 Oct, 2014 04:58 am
@farmerman,
Did it. (And it's rather cold [compared to the days before] and windy.)
Walter Hinteler
 
  1  
Reply Wed 22 Oct, 2014 05:39 am
@Walter Hinteler,
Gołąbki
http://i62.tinypic.com/1znc4sy.jpg

versus Kohlroulade
http://i60.tinypic.com/2q2mgqc.jpg
(Photos taken from the Polish and German Wikipedia)

I like mine roasted 'browner'. And with a bacon sauce. Like here ...
http://www.zdf.de/ZDF/zdfportal/blob/30609670/2/data.jpg
ossobuco
 
  1  
Reply Wed 22 Oct, 2014 07:21 am
Wonderful thread, fm.
0 Replies
 
ehBeth
 
  1  
Reply Wed 22 Oct, 2014 07:52 am
@farmerman,
MarleyFrances lived very close to Eastport. Her guy owned a bike and boat rental place there.
0 Replies
 
farmerman
 
  1  
Reply Wed 22 Oct, 2014 07:54 am
@Walter Hinteler,
your example of golapki is a bit more watered out than I remember. The tomato sauce was rther dense NO BACON.
0 Replies
 
ehBeth
 
  2  
Reply Wed 22 Oct, 2014 07:55 am
@ehBeth,
bobsal suggests (by way of pm)

I learned from my grandmother and I've never written it down. I blanch the big leaves of a head of cabbage, boil a cup of rice and have a a pound of hamburger thawed. I mix with my hands the rice (cooled), chopped onion, a hand full of minced garlic, salt, black pepper, whatever other spices I might like, rosemary, savory, sage, white pepper, cayenne etc, and roll a handful into a cabbage leaf. I place these into a large glass baking baking rec, cover in tomato sauce and back at 350f until done, an hour or so. They're even better in reheat. If I'm making them for an army I will put them into a large stew pot and stack them as I put the sauce in and stove cook them until done on a high simmer once the pot has heated a little over an hour until done. I'll stuff green peppers the same way with out the blanching step when green peppers are under $.50ea or use colored peppers if I'm making just a few for dinner. If the liquid starts getting low I add hot water to keep them covered whether cabbage or pepper. My grand mother would use green peppers with the last of the peppers before the first frost.

I don't know how good these might be - they're the way the coal miners at the Bethlehem mines would recognize them and eat them. Its a great winter dish in my opinion.

______

with correction Smile

make that hand full of garlic a handful of garlic cloves minced. four to six cloves.
0 Replies
 
chai2
 
  1  
Reply Wed 22 Oct, 2014 10:01 am
@farmerman,
farmerman wrote:

heres the Polish alphabet (Anglicized without the diacrytics)
     https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcQMkgf-DS0b8Br2Lt0lJk3fo16OPxhgFM5EUm9yulbdcQaTyzGd                                    Only 1 M


Right.
There's only one M, but the way my name was spelled there was an M in it. Others spelled it without an M, the the sound was still there. What can I say?

Cabbage rolls and coffee! MMM MMM Good!

Butrflynet
 
  1  
Reply Wed 22 Oct, 2014 10:05 am
Here are some links to Polish cookbooks that might be imperfect substitutes for your missing busha's recipes.

http://www.amazon.com/Polish-Cookery-Universal-Marja-Ochorowicz-Monatowa/dp/B000NUKO6C/ref=sr_1_2?s=books&ie=UTF8&qid=1413993320&sr=1-2

http://www.amazon.com/Polish-Cookery-Bestselling-Cookbook-American/dp/0517505266

http://www.amazon.com/Authentic-Polish-Cooking-Mouthwatering-Old-Country/dp/1620870916/ref=pd_bxgy_b_img_z



And here is Martha Stewart's mother's recipe

http://www.marthastewart.com/315672/stuffed-cabbage
INGREDIENTS

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish
DIRECTIONS

Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.

Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.

In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.


And here is a link to some of her mother's other recipes

http://www.marthastewart.com/271046/in-memory-of-marthas-mother-1914-2007-re
farmerman
 
  1  
Reply Wed 22 Oct, 2014 10:07 am
@Butrflynet,
Busha's not missing, the ingredients are.
Martha's Moms is close, except hers is a tomato puree and that needs some jazzing up
farmerman
 
  2  
Reply Wed 22 Oct, 2014 10:08 am
@chai2,
I get it. You weren't Polish, youre Chinese

AHHHH the SChmenge Brothers
chai2
 
  1  
Reply Wed 22 Oct, 2014 10:23 am
@farmerman,
Wait, I just looked it up...I was (partially) wrong.

There's a B in the name, right after the M in the way I spell it...

The explanation....

it gives to
the letter a sound of nasal "e" (similar in pronounciation to French
"in"), prononoced more-or-less like "eng" [in "Bengal"], before "b" or
"p" pronounced more like "em" [in "empty"]


The bottom line, my ancestors were dumb asses, and needed the M there to know how to pronounce their own name.


farmerman
 
  1  
Reply Wed 22 Oct, 2014 11:02 am
@chai2,
heres how we say "one fucked up chicken" in Polish

https://www.youtube.com/watch?v=d5LDKFK9OWA
0 Replies
 
farmerman
 
  1  
Reply Wed 22 Oct, 2014 03:07 pm
@farmerman,
Looks like I hut down my own thread when all I did was reply to chai's post .

0 Replies
 
chai2
 
  1  
Reply Wed 22 Oct, 2014 03:14 pm
@farmerman,
farmerman wrote:

Busha's not missing.


Why not ask your Babcia?
0 Replies
 
neologist
 
  1  
Reply Fri 24 Oct, 2014 12:13 am
Grandma made gowumpka, kielbasa, and stollon, plus a table full of unpronouncable dishes.

But no one in the family has ever been able to explain potzrebie
farmerman
 
  5  
Reply Fri 24 Oct, 2014 04:47 am
@neologist,
That's cause you've misspelled it and created a foul epithet that relates to ones ability to properly clean certain body parts by oneself.
Its actually spelled "POTRZEBY" and its value is 2.263 mm
A KILOPOTRZEBY is the usual measurement in turnip field mensuration.It is, as every turnip grower knows, precisely 51.2252689
neologist
 
  1  
Reply Fri 24 Oct, 2014 09:10 am
@farmerman,
Many thanks for the lesson, Jaja
0 Replies
 
farmerman
 
  3  
Reply Sun 26 Oct, 2014 05:56 am
@Butrflynet,
Ive made today's supper meal from MArtha's Moms recipe for Golumpki.

The only difference is that I didn't use the cabbage water (Iused a big can of diced tomatoes and a can of Campbells Tomato and Basil soup. (Believe it or not, on a taste test, my wife cobbled that mix up and its brighter and more sweet tomatoey and it doesnt look watered down.
Ive kept the apples and a 1/2" piece of cinnamon stick (This gets removed later.

Ive got the mix all sitting in the fridge and will heat it up before serving it up.

Thanks all for the recipes
farmerman
 
  3  
Reply Sun 26 Oct, 2014 03:57 pm
@farmerman,
IT was delicious. We ate early and are sitting ROUND LIKE TWO beach balls.
I increased the recipe because I hd 2 pound packs of pork and beef burger. They made like 26 golumpkis (2 serves a person quite well . SO e have an additional 6 meals . Ive let em cool and we will pack them for freezing and include the tomato "Gravy".
Watching a couple Ray Harryhausen flicks on Turner's Halloween collection.

For dessert we will have a pa dutch style rice pudding.
Now Ive gotta find a recipe for that Canadian Pacific English sticky pudding (I know I asked for one few years ago but that was a diff computer and its been trashed)
 

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