tag:blogger.com,1999:blog-4309470395783938361.post4159862159488464131..comments2024-03-28T17:15:05.903-04:00Comments on Mystery Lovers' Kitchen: Golabki (or Golumkies or Golumpkis—oh, heck: Polish Cabbage Rolls)Korina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4309470395783938361.post-92009399397905113072013-10-14T12:34:37.071-04:002013-10-14T12:34:37.071-04:00:) I'm happy to share my Polish pride and cook...:) I'm happy to share my Polish pride and cooking style. As for your question about pierogi dough comparable to pasta dough-kind of, sometimes, but not always, lol! Some recipes describe a dough with regular pasta ingredients (flour, egg). My mom, however, says the best have sour cream in it...and some add whiskey! She doesn't make her own (they're a lot of work) she gets them from Katreaderhttps://www.blogger.com/profile/15819244112918562869noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-45824251885260105342013-10-14T12:16:22.935-04:002013-10-14T12:16:22.935-04:00Honey and raisins?!?! Auughhh! lol The tomato sauc...Honey and raisins?!?! Auughhh! lol The tomato sauce sounds fine, I guess if you want it sweet add the honey-but I don't like sweet golabki (thus the cringe and horror of brown sugar) so to me, no thanks. Why on earth would you add raisins? I guess I was brought up to be a golabaki purist.Katreaderhttps://www.blogger.com/profile/15819244112918562869noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-57136622075129358962013-10-11T13:46:56.449-04:002013-10-11T13:46:56.449-04:00Thank you for the comments (at least I admit my ig...Thank you for the comments (at least I admit my ignorance! But I'm willing to learn.). The lasagna idea sounds like a good one (now that I've figured out how to strip off the cabbage leaves without destroying them).<br /><br />Is the outer dough for a pierogi like pasta dough, or is it something else?Sheila Connollyhttps://www.blogger.com/profile/05165644581595919711noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-507272345003775612013-10-11T12:40:13.751-04:002013-10-11T12:40:13.751-04:00Sorry, wasn't finished...loved reading your ad...Sorry, wasn't finished...loved reading your additions and subtractions Kat! I make a huge pot of stuffed cabbage about once a year--my mouth is watering for them now. The recipe I use calls for a tomato sauce with honey and raisins added at the end...what think about that?Lucy Burdette aka Roberta Isleibhttps://www.blogger.com/profile/04660402177299546055noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-15821432510263025412013-10-11T12:37:32.809-04:002013-10-11T12:37:32.809-04:00I sat across from you while you ate this Sheila LO...I sat across from you while you ate this Sheila LOL. Lucy Burdette aka Roberta Isleibhttps://www.blogger.com/profile/04660402177299546055noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-19127508517721611472013-10-11T12:08:44.643-04:002013-10-11T12:08:44.643-04:00Wow, Sheila, I'm impressed with your sense of ...Wow, Sheila, I'm impressed with your sense of culinary adventure and your quest to find the right recipe. Good for you, whether you got it right or not...hope you enjoyed!!!<br /><br />Daryl / AveryDaryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-11722383797042298282013-10-11T11:34:23.427-04:002013-10-11T11:34:23.427-04:00OK Polish person speaking up-pierogies are not jus...OK Polish person speaking up-pierogies are not just raviolis stuffed with mashed potatoes. In fact, although you may have potatoes in them (and you usually put something in with the potatoes-cheese, for example), some just have cheese, or sauerkraut, you can also have them with fruit (prunes-I hear my great grandmother made them with fresh strawberries. The fruit ones would be considered a Katreaderhttps://www.blogger.com/profile/15819244112918562869noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-17588979277054862032013-10-11T10:55:51.866-04:002013-10-11T10:55:51.866-04:00Oh my gosh, Sheila! You've made golabki!! I ad...Oh my gosh, Sheila! You've made golabki!! I adore them, but have never tried making them myself. Busia (grandmother) made the best ones in the world, and I still miss her cooking. My family mostly enjoys Polish food (kielbasa and pierogi), but I'm the only one who loves golabki and kiszka (blood sausage). We're fortunate to have a Polish deli nearby so I can satisfy my cravings when IJulie Hyzyhttps://www.blogger.com/profile/15601637878498393081noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-7591570640666005862013-10-11T10:48:37.101-04:002013-10-11T10:48:37.101-04:00The melting pot in Western PA (where I grew up) in...The melting pot in Western PA (where I grew up) included many wonderful Polish and Ukrainian families whose ancestors originally moved to the area to work in the steel mills. Consequently, I grew up enjoying so many great foods at friends' houses: "stuffed cabbages" (what we called them), halusky, pierogi, and chrusciki were some of my favorites, which is why your post brings back Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-62765416878962128762013-10-11T10:39:41.413-04:002013-10-11T10:39:41.413-04:00Sheila, I'm thinking there might be some Polis...Sheila, I'm thinking there might be some Polish blood in your veins after all. : ) I'm not Polish, but I am Ukrainian (never confuse the two, it's highly offensive!), and I grew up on cabbage rolls and pierogies. They were never served together, though. Pierogies were a main dish on meatless nights, usually stuffed with mashed potatoes and cheese, and on very, very rare occasions, Kristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-78689773485876810912013-10-11T10:05:05.999-04:002013-10-11T10:05:05.999-04:00Nancy, my Serbian in-laws called them sarma, too! ...Nancy, my Serbian in-laws called them sarma, too! I think they soured the cabbage first...not sure. My Hungarian grandmother also made these. I imagine just about every country has its own version. My mother-in-law always brought these when they visited--even if they flew. She'd fill a tote bag full of the frozen sarma in plastic bags! Not sure you could get away with that today!Peg Cochranhttps://www.blogger.com/profile/05319534671560625590noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-15445704190415758382013-10-11T09:36:27.833-04:002013-10-11T09:36:27.833-04:00In yiddish these are called Chalupshis. They are ...In yiddish these are called Chalupshis. They are made on holidays. NoraAhttps://www.blogger.com/profile/14820850644240626655noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-5127933882833257602013-10-11T08:05:37.930-04:002013-10-11T08:05:37.930-04:00You're right, Nancy--I saw at least one recipe...You're right, Nancy--I saw at least one recipe that called for removing the cabbage ribs, and in fact, I did, at least partway. Otherwise they'd never stay rolled, or you'd have to stick a toothpick in (always risky, in case you forget to remove it!).Sheila Connollyhttps://www.blogger.com/profile/05165644581595919711noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-46554507069193003712013-10-11T07:29:22.229-04:002013-10-11T07:29:22.229-04:00Another adventurous recipe, Sheila! I've alway...Another adventurous recipe, Sheila! I've always wondered how they're made - never occurred to me to try to duplicate them. <br /><br />A great job as usual. And congrats on the NYT list!Mary Jane Maffinihttps://www.blogger.com/profile/00915831422058413668noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-83465423390475951092013-10-11T01:33:06.577-04:002013-10-11T01:33:06.577-04:00Your version sounds delicious. I made cabbage roll...Your version sounds delicious. I made cabbage rolls pretty much the way my aunt-in-law made them the Austro-Hungarian-Slavic way. She called them Sarma. She and I cooked a huge pot of them at once. One thing you didn't mention that we did was to carefully slice the rib from the cabbage leaves before rolling. That makes it easier to form the rolls. Her sauce was made by cooking a pan gravy. Nancyhttps://www.blogger.com/profile/13253087981864526963noreply@blogger.com