My Global Food Challenge

Poland (2)

Golabki – Polish Cabbage Rolls (Poland)

Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes.

Yield: 8 Servings


1 head cabbage
2 lbs ground beef (don’t use overly lean meat)
1 pound ground pork (or veal if you do not eat pork, don’t use overly lean meat)
2 cups cooked rice
2 eggs
4 garlic cloves
1 large onion
2 tablespoons butter
2 tablespoons marjoram
1 teaspoon marjoram
1 tablespoon thyme (or sage)
1 teaspoon salt
1 teaspoon pepper
2 (14 ounce) cans crushed tomatoes
1 (12 ounce) can tomato sauce


Chop onion.  Mince garlic.  Saute garlic and onion in 2 T butter over medium heat until onions are caramelized. Remove from heat and let cool to near room temperature.  Beat 2 eggs thoroughly with 2 T marjoram, 1 T thyme/sage, salt, and pepper.   In bowl, add ground beef, pork (or veal), rice, onion, garlic, and eggs.   Mix thoroughly with your hands.  Cover and let rest in the fridge.   (You can let it sit overnight, it will just let the flavors permeate more.).

Core cabbage.   Blanche cabbage leaves in boiling water, peeling them off as they become limp.  (Alternatively, after coring the cabbage, you can put it in the freezer and after it’s frozen, let it thaw and the leaves will be limp–you can just pull them off.   **If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw**).

Once you’ve separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending/rolling.  Put about 2 T of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package.   Put each golabki seam-down into a casserole dish.

(At this point, if you like, you can freeze them and thaw them later.  Once thawed, continue with the recipe steps below).   Once you’ve used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.   Sprinkle the remaining teaspoons of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.   Bake covered at 350 for 2 hours.

Link to My Post on Poland:

Cuisine :   Polish

Main Ingredient:  Cabbage


Basil Potato Latke Muffins (Poland)

These lacy potato latkes are baked in a muffin pan instead of fried in a pan which helps avoid extra fat from the frying oil. The basil and garlic result in great pesto style flavor perfect for potatoes.

Yield: 6 Servings


2 pounds potatoes Yukon Gold
1 medium onion
4 cloves garlic
3/4 cup basil fresh leaves packed*
1 large egg or 1/3 cup egg substitute
2 large egg whites
1/2 cup parmesan, parmigiano-reggiano cheese grated
2 tablespoons olive oil extra-virgin
1 teaspoon salt
1/2 teaspoon black pepper


Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Peel the potatoes and grate them into a colander. Squeeze them over the sink to remove as much excess moisture as possible. Dry with paper towels and place in a large bowl. Grate the onion into the bowl along with the potatoes.

Add the eggs, garlic, basil, parmesan cheese, oil, salt and pepper and mix well. Place a good 1/2 cup of the mixture into each muffin cup and pack down firmly. Bake until lightly browned and firm about 45 minutes or longer for extra crispiness. Cool in the pan on a wire rack for 10 minutes before removing from the muffin pan.

Link to My Post on Poland:

Cuisine :   Polish

Main Ingredient :   Potatoes  

File:Poland in Europe (-rivers -mini map).svg

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