Vegetarian cabbage rolls & tomato sauce | Gołąbki Wegetariańskie | Polish cooking.
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- เผยแพร่เมื่อ 6 มิ.ย. 2021
- #vegetarian #cabbagerolls #polishfood #polishrecipe In today's episode, Anna is teaching her viewers how to serve up a wegetarian version of cabbage rolls "gołąbki", stuffed with buckwheat and mushrooms.
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Love the fact that you show some of my favorite polish recipes in a vegan version Thank You
I really enjoy the program and it reminds me of forgotten times. I see you from Israel.
In my home we always (for last 30 years, I was born into vegetarian family) had gołąbki in two versions - stuffed with rice and mushrooms and stuffed with rice and red bell pepper (for my brother, since he always hated mushrooms). Cooked in a big pot with some water and carrot, leek & celeriac root, the water and vegetables from cooking were then made together with tomato passata and some flour into sauce, often in the pot the gołąbki were cooking during they were cooking. Served with potatoes, sprinkled with parsley. My mum used to tie them to prevent them for falling apart, she used different colours for different fillings so my brother could avoid his hated mushrooms. I don't bother, just fold them.
Never had cabbage gołąbki with buckwheat, but had buckwheat often in other dishes, just not as filling. I guess buckwheat as filling is more popular in Eastern side of the country more.
To anyone who isn't bored yet - one of the best buckwheat dishes was roasted buckwheat reheated the other day - with fried onions and some cheese cubes which melted during reheating. Served with thinly chopped leek & grated apples & raisins & sour cream as a salad.
Re-sharing this recipe video and subscribed, too!! Thanks for sharing this recipe video! Now I know the Polish version. 😉💜🙏🇺🇸
Ok, we actually made them 😂 after watching the video a second time (though I remembered everything you said, my husband, well 🤷♀️). This was our second dish with buckwheat, and, must say, turned out pretty tasty! Thanks for the recipe!
I'm glad to hear that you're giving buckwheat a try! Thanks for watching!
Hi ann I like watching your show
Can I buy your polish cook book
At the book store Patricia kowalski
@@patriciakowalski7813 I think her cookbooks are available through her website.
Thank you for making this vegetarian option.
Perfect. I will make these.
Love your videos. So does my mom and I really enjoy watching them with her caus she’s always talking back at you. This time it’s “Oii you should have used some of the stock to rinse out the blender jug and tomato paste glass, more flavour less waste” It’s impossible to watch anything with her with out getting a full commentary. Many 👍👍👍👍👍👍👍 for your channel and tips what can be substituted incase you can’t find something that’s very polish and not always available
I never have used buckwheat, but recently heard it's very popular in Russia and other countries, so I look forward to cooking with it. Thank You for explaining the recipes so well, I learn so much about Polish cooking and culture!!
I also love it with meat sauces and a side of pickle. Perfection. 😀
Made this recipe this weekend, turned out great!
Thank you for the vegetarian recipe!
My grandmother always pushed the sides in the roll, they had little dimples. It seemed to hold the cabbage in a tighter roll. She always topped them with sauerkraut and tomatoes.
For me personally, I don't know how much I would like the crumbly texture of the filling. But this is a good looking vegetarian variation of an eastern European classic.
I would have no trouble trying this if someone made it for me, but for my own cooking, I will probably stick to the meat filling.
Cabbage rolls were never part of my growing up, but I have made them several times on my own. I always baked them in a roaster with a tomato based sauce with a touch of brown sugar and Worcestershire.
They are always wonderful no matter how you make them!! Take care!!
Great alternative and looks delicious I just wish I could find cabbage heads as large as what you have ,thank you for another wonderful recipe 😋
Great recipe. Pozdrawiam serdecznie!
Súper popular dish in Argentina. With meat. You made me miss my mom's cooking today. 💓
I’ve just found your channel and I want to say thank you for the veggie versions, I’m definitely going to try them 😊
I am Vegan so a few tweaks I can have some yummy Polish food. I will have to let you know how it goes.
Thank you for this wonderful wegetarianske version of this delicious dish! Panja, could you share what product of buckwheat you used in that recipe?
Fajnie sie wydarzylo, ze spotkalam Was oboje (You and Yours lovely Huband) . Dzieki Tobie ucze sie “skromnosci” w samoocenie zdolnosci kuchennych.
Uwilbiam kasze gryczana, mam suszone grzyby , a wiec lada dzien zrobie takie golabki. Po raz pierwszy w ZYCIU.
Macie Panstwo wspanialy sposob porozumiewania sie.
Najlepszego ROKU ‘22
Bardzo nam miło 😍
Perfect. I've been looking for this recipe and knew you'd have it. People here like to use Campbell's tomato soup but I prefer it like your's.
Canned soup is OK I guess bit it’s sooo damn sweet 🙄
Kasha was always a side dish, ready for many types of sauces, when I was a child. This recipe is a must try.
Yes, with a side of a pickle. 😍
Thank you for sharing this recipe! I would have never thought about using buckwheat for cabbage rolls, but that sounds delicious. I will definitely try this next time I make them.
My dad taught me how to make golumpki and we always boiled them.
When I was in college, a friend took me to lunch and I ordered Chicken Kiev on a bed of kasha, neither of which I had ever had. I became an instant fan and all these years later I can still taste it. I love buckwheat! Pancakes, you name it, I'll like it. I can't wait to try this. Anna, you make everything you cook sound so mouthwatering. It's breakfast time in Dallas and I am craving cabbage rolls. Dinner can't get here fast enough.
Dinner for breakfast, nothing wrong with that 😉
@@PolishYourKitchen You are SO right!
No wreszcie cos vege:)))...
Zobaczyłem tylko 2 minuty filmiku i... roześmiałem się w głos.
Telepatia działa - ja przygotowuję właśnie gołąbki z mięsem indyka (na wyraźne życzenie Syna).
Resztę obejrzę później, bo wracam do "polerowania" mojej kuchni.
Tymczasem, Pani Aniu. Proszę pozdrowić męża-szczęściarza!
Moje gołąbki wyszły perfekcyjnie.
Zrobiłem też sos pomidorowy; syn wziął trzy duże sztuki plus młode ziemniaki i pożarł.
Pieczarki i kaszę gryczaną uwielbiam, zatem następnym razem zrobię wegetariańskie, według Pani przepisu.
Sezon kapuściany trwa!
Dziękuję i do następnego poniedziałku?
Nic piękniejszego od widoku naszych pociech zajadających się przysmakami naszej kuchni. Brawo tato! 😍
@@PolishYourKitchen To prawda!
Ja przeżyłem studia w akademiku, bez mamusi i tatusia, a moja pociecha (lat 21) studiuje stacjonarnie w Szczecinie, mieszka w domu (też w Szczecinie) i ma nadwornego kucharza "pod ręką". Czyli, też jest szczęściarzem!
Pisał bym jeszcze, ale muszę wracać do garów - zupa krem ze szparagów zielonych...
Tym razem moja żonka sobie zażyczyła.
Gratulując pielęgnowania polskich tradycji kulinarnych... pozdrawiam.
Looks very nice and delicious!
Thank you 😋
nothing better than Polish enchiladas.... LOL... dang, I've lived in Texas too long.....I do have a preference for slightly sweet sour sauce.....
My family is not polish, but I grew up eating my mom, grandma and aunts stuff cabbage rolls and their sauce is just like yours. So I wonder how they found a polish way of making their sauce. Unfortunately, all the ladies of my family have passed on and this information is lost. Maybe the manhattan medium can get it for me!!!
I forgot about buckwheat, wonder if I can find it in the stores in Michigan. Thank you for sharing you’re recipes
I’m pretty sure you can, look in bull isle as well.
My friend is going to Hamtramck for me, and mailing me some.
Thank you
you can get it from Amazon
I like it!☺️a different version to try, and I like change to boil on stove...thanks Anna, you make me 😂 laugh, with your quips. Nice view out your window. Greetings from Michigan 👋 looking forward to Friday trip🚗⏱️
Glad my sense of humor is well received. 😆
Oh nice! Yeah my mom made the classic style ground beef and rice. She would use a pressure cooker to cook and tenderize. This veggie version I have to try. Thanks!!!! What’s the English translation of (spelled phonetically) Nash-neg-go?
smacznego! Enjoy your meal.....Bon Apetit!
I have yet to try buckwheat, because it is a good staple to have on hand, I was even thinking of growing it. But I guess my best bet would be to try it in the recipe like this, Yum, and see if I really would like it.
You always make everything look so good, even with mushrooms 🍄 (not a fan). Can you just come here to the states and cook for me, then I will learn to like all of the dishes that you make even with mushrooms, LOL
Blessings ❤️❤️❤️
I hope you do. I love buckwheat in cabbage rolls but also with any sauce and a side of a pickle. Nice balance between earthy kasza and sour cold pickle. Love it!
Going to give these a try with that "earthy" Russian buckwheat I bought from Amazon. The taste is growing on me. 😬
I remember my mom making buckwheat as a child. It was fantastic. I bought some. It didn't come out right, even following directions on the package. Yours look like I remember, but couldn't find a basic recipe for cooking it on your website. My mom always made it with beef or pork roast and the gravy on top set it off. Any suggestions on what i should do to get it to look like yours?? Mine looked like a big mush!! lol
If I have a choice I prefer savoie cabbage. It’s not always available.
We always used a large pot on top of the stove , a good amount of tomato paste and tomato sauce with the layers of stuffed cabbage . But on occasion Grandma would use the oven . Grandma was from Poland .
We start our galumpki by sautéing bacon until crisp. Remove it from the pan and add a diced onion. Cooking until softened. Pull the onions, draining as much grease as possible. Mix that with the meat and rice. We do bake them and will lay thick bacon between layers and on top. Cover with large cans of tomatoes, breaking them in rough chunks and the juice from the cans. Then fill with water. Cover and bake for a couple hours. We usually make about 50 to 60 at a time. The house smells wonderful while they're cooking. They freeze well once cooled.
Is bulgur wheat similar to buckwheat? And with respect, the background music is slightly annoying when Anna is speaking. Thanks for all you do. Love you guys. ❤️
It isn’t the same but a bit similar. Buckwheat is a bit stronger in flavor.
I have a few questions. The kasha you are using looks whole not ground. Is that correct? Are you cooking the kasha by frying an egg into it before boiling? Who you say the butter used in making the filling adding loads of flavor? I think there is nothing better than onions fried in butter at a low temperature where the onions are just kissed with a bit of brown color.
But wasn't Buckwheat one of the Little Raccals. That dosen't sound too veggie to me. LOL.
Not sure if my first comment posted . My mom made the classic style you mentioned with beef and rice stuffing. She used a pressure cooker to cook and tenderize the rolls. This version looks so good I’ve got to try it!
What is the English translation of nash-neg-go (spelled phonetically)?
“Smacznego” is a Polish version of “bon appetit” - meaning enjoy or hope it tastes good! 😀
@@PolishYourKitchen Thsnks!
About how many cups of cooked buckwheat do the 250 g of uncooked buckwheat turn out to be? I don't have easy access to buckwheat but have access to other grains like barley, spelt, and rice. Thank you!
Is it untoasted buckwheat or toasted?
I prefer toasted, it’s even more “earthy”, but any will do.