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.
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Appley Kielbasa
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
Directions:
- 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
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GOLABKI (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
Directions
- 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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