Polish Cuisine

Welcome to our Polish food recipe page.  Of course Polish food is always a favorite in our house, golabki, pierogi, keilbasa and kraut, borscht, horseradish….yummy, yummy, yummy!  Polish food traditionally is rich in meats, winter vegitables, spices and noodles.  My memories of Christmas as a child are always flooded with the traditional Christmas Eve buffet’s and Easter Dinners that my grandmothers would create.   Although we may have diviated from those traditions just a little, Polish food and recipes can always be found on our menu.

As always, this page is a work in progress, check back from time to time to see what we’ve added.


Appley Kielbasa

Kielbasa and kraut

What You’ll Need:

For The Kielbasa:

2 lbs. fully cooked kielbasa sausage

¾ cup brown sugar

1 cup chunky applesauce

2 Tbsp Dijon mustard

2 cloves garlic, minced

For The Sauerkraut

1 jar of sauerkraut

¼ cup brown sugar


  • Pre-heat oven to 325 degrees
  • Cut kielbasa into 1″ pieces
  • Combine brown sugar, applesauce, and mustard
  • Add the kielbasa to the brown sugar, applesauce, mustard mixture
  • Drain sauerkraut and rinse with cold water
  • Make sure you squeeze out excess water
  • Mix kraut with ¼ cup of brown sugar
  • Note: You can heat up the kraut and brown sugar in a frying pan for a few minutes to remove excess water before placing in baking dish
  • Place in baking dish or roaster
  • Pour kielbasa mixture on top of the kraut
  • Cover and bake for 1.5 to 2 hours until heated through

Source: Adapted to oven recipe from  http://busycooks.about.com/od/appetizerrecipe1/r/applekielbasa.htm



Stuffed Cabbage

1                Large head of cabbage

2.5 lbs.    Ground beef (I used Ground Round)

2 cups     Cooked regular rice (NOT INSTANT RICE)

1               Small onion

2               Cloves Garlic

2               Eggs (Large)

1 tsp.        Salt

1/4 tsp.    Pepper

3 – 29 oz cans Hunts tomato sauce

3 tsp.       Lemon juice (fresh or bottled)

9 tbsp.     Brown sugar


  • Pre-heat oven to 350 degrees
  • Remove cabbage core and place in a large pot of water.
  • Bring to a boil and when leaves are soft and start to pull away from the head, remove them and place on cookie sheet lined with paper towel.
  • Remove about 15 leaves for your cabbage rolls, make sure you have enough extra to line the bottom of your roasting pan and to cover the cabbage rolls.
  • Remove the very thick part of the leaf where it was attached to the head of cabbage.
  • Combine meat with cooked  rice
  • Grate onion and garlic into meat and rice mixture
  • Add eggs, salt and pepper – mix well
  • Place a mound of meat mixture in cupped part of each softened cabbage leaf
  • Roll the cabbage over the meat until closed…..push sides of cabbage into the meat mixture with your index finger
  • Continue making your cabbage rolls
  • Line roaster or baking pan with extra cooked cabbage leaves
  • Place cabbage rolls on top of cabbage leaves
  • In a large bowl, mix tomato sauce with brown sugar and lemon juice – pour over cabbage rolls
  • Cover completely with cabbage leaves
  • Bake 1 hour – Covered
  • Remove cover bake an additional 2 hours

Source: Family –  Leona P., Sophia M., Alicia T., Josephine P., N.Rezich


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