This Homemade Golumpki Recipe is a Polish favorite. It consists of tender meat stuffing wrapped in cabbage leaves and cooked …
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The Polish Dish We’re OBSESSED With
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it is so nice to see polish food get a bit of attention. many thanks.
@ChefBillyParisi barley…? never heard of it… π€
bread…? extra seasoning, beside salt and pepper…? they are not meatballs…
also, "Golumpki"…? the dish is called "goΕΔ bki"…
and there's no "traditional" way to make it… every family makes it a bit differently…
My mom started making these out of nowhere back in grade 5 even though were Indian and my mom litterally only makes asian food.
Lowkey this became my favourite dish by FAR.
For me, the best part of goΕΔ bki is the sauce – the best is mushrooms
Go Blue!
βοΈπ€΄πππ»ππ»ππ»ππ»ππ»ππ»ππ»ππ»ππ»ππ»ππ»ππ»
Just the way my mom makes it good job! π΅π±πͺπ»
If that recipe is polish Im from the sun.
No bread in polish goΕΔ bki please! My mom always puts a layer of bacon on the bottom of the pot and covers is all with best tomato sauce before stewing on low
we eat alot of Golumpki here in Quebec
Its one of my favorite polish foods and there are different recipes.
I like the " GoΕΔ bki" with forest mushrooms inside and a mushroom sauce with potatoes .
A myth , tomatoes and noodles(Pasta) etc. came from Italy to poland with the polish/italian queen Bona Sforza.
yeah he's using too much meat there and not enough rice they won't be very fluffy they'll come out very hard my mom used to make them with more rice and less meat so they'll come out nice and fluffy and you could eat them cold and they're so good
My Mom made these a bunch, and I have to say, this was one of my (and my brother's) most HATED dinners. The only thing worse was tuna noodle casserole. I wish we had hot sauce in the house when I was growing up; I would have drenched these in them, they were so bland, and the texture, just ugh. My Mom always called them Pigs in a Blanket.
From my Mom: My Polish grandmother would have never used oregano. Its not an italian dish. Use tons of extra garlic. Also, she would put deveral chopped up tomatoes on top with stock.
Nice. My Polish mother-in-law regularly made golabki (gawoomki as we'd say it in Chicagoese), based on her mother's recipe, for her Irish-American husband, who'd dig in and say, "That's really dzien dobry!" I had to say, "Bill, that means 'good day.'" "I just mean it's good!"
We try to replicate it, but man, getting those little birds wrapped tightly is a neat trick. I'll try this recipe!
Just discovered your channel. This looks so good, I subscribed right away!
Truly a FASCINATING dish, just look who is commenting! Poles, Slovenians, Hungarians. Well, I'm Jewish, paternal grandparents came out of Ukraine, one of many small Shtetels outside of Kiev. Grandma Fanny apparently made the best stuffed cabbage on the planet, tell that to a four year old who wouldn't go near cabbage. Mom would make it once every 4-5 years, it was an almost all day project, and the recipe died with her. One of my grad school roommates' mother, who literally fled the Nazi invasion of Poland the night of the invasion of Poland, made "chulepches" that were to die for. Another once every 5 year treat. Then my sister-in-law, Israeli, wanted an InstanPot for Thanksgiving. Dutiful husband, my brother, American born like I am, got the first InstantPot, and our lives changed forever. One of your YouTube competitors had a recipe for HIS grandmother's Jewish stuffed cabbage (Russian, I believe). Lar and I made stuffed cabbage one afternoon. 2Β½ hours from the time the water was boiled to soften the cabbage until the last blob of mess was wiped from the counter top. HEAVEN. From there I perfected. Okay, the Eastern European Jewish version: No pork, 2lbs of fatty ground chuck. No white bread – 12-20 pulverized gingersnap cookies, and some additional powdered ginger. 2 eggs to bind the meat. Plus chopped raisins in the meat. The sauce, again tomato based, whole San Marzanos, plus canned tomato sauce. Honey, SOUR SALT/Citric Acid (OUR secret ingredient for the sweet-sour version, about Β½-1 tsp per 2lbs of meat in about 3-4 quarts of liquid.) Chopped onion, crushed garlic, lemon juice, cabbage scraps, bay leaves, dark brown sugar, ΒΌ cup uncooked rice. Layer the IP, expect to do it in 2 batches, cover with the cooking liquid, if you've got it, 1-2 tablespoons of duckfat on top, seal up the pot, pressure cook for 18 minutes, cool for 15, remove. Clean, done. I've done them with pork, once. I want ground pork in my Asian dishes, I do not like it in stuffed cabbage. My takeaway from your video – browning/sauteing the rolls before the braising. Anything that boosts the flavor of the cabbage has to be a good idea. And with all the time saved with the IP cooking, I'm sold. Yet again, thank you so much – who knew stuffed cabbage, the dinner of impoverished European peasants – could be so amazing! And God Bless America for bringing so many versions together for all of us to enjoy.
In the Renaissance era, merchants brought Italian influences to LwΓ³w (now Lviv, Ukraine) that you can still see in the architecture, so probably Polish recipes have been adapted with Italian techniques many times before.
Recipe is almost identical to Russian dish of same name etymologically – "Golubtsi". I also know the Hungarians make their own version of it, as well as Czechs, etc.
And when you move more south were the weather is sunny and you have those amazing blue waters of Dalmatia we have our version of stuffed cabbage called sarma which is very much similar to golumpki. Sarma is the main dish for new years day, when the proper Croatian (or any other "balkanac") had to much Rakija, wine and beer on new years eve, as you can prepare the day before sarma is considered the best handover dish. moreover the taste even better the next day like many other stews.