I am Slovenian/Croatian, but my wife is Polish/ German. Most of her influence was Polish. I love to cook. I do my best to give her the type of food she was raised on. A friend of hers who came from Poland said my Polish sausage was better then what she made, and so was my Bigo's. We have been married 54 years and together 60. I must be doing something right ?
Both of you must be able to make your spouses laugh, it seems to me that the more laughter/fun you can bring into your marriage, the longer you can enjoy each other. Smiles and laughter are an important spice of life! Good luck to all!
As the family cabbage roll maker I have tips. To separate cabbage. I stick a big kitchen fork into my cabbage heads core. Then I dunk the whole head with the fork stuck in into the hot boiling water. As each layer loosens I slice it off the core with a knife and use a tongs to lift the leaf onto a second bowl. Very quick way to do. I also trim (pare) the thick cord on each leaf to make it easier to roll. And I use all the little bits of soft cabbage into the roll before the big roll leaf. My family likes more cabbage. ❤
My entire family is Polish and this brings back memories from the 60s and 70s when we'd all get together for the holidays and make these along with pierogis, halushki, duck's blood soup, kielbassa with horseradish sauce, and hot sausage. Yummy. All older recipes from Warsaw and Kraków.
I introduced this dish to my BRONX raised Italian-American wife and In-Laws. (Explained them as GIANT "raviolis" with various fillings.) Wife actually MADE them herself from a recipe she got through a Pol-Am friend. Everybody cleaned their plates and lamented that there weren't MORE to be had. (Wife learned lesson. - God Bless her soul in Heaven. - Enlisted HER Mom and Sister to help because she was forced to make much LARGER batches in the future which again had NO "leftovers"!) They were fantastic! R.I.P. Dear Marie-Elaine. Oh HIW we ALL miss you so much! Yours Forever, Jan Karol
I love your Polish pottery. My grandmother was German-Polish. She came to the States from Galicia, Ukraine. Every holiday she would be preparing cabbage rolls, pirogies, and kutcha. We loved Grandma’s holiday dinners.,
I took care of a Polish gentleman who was brought to America with his family during the Depression.Poor kid was only 5 when his mother passed away.Til the day he passed on he loved everything polish and I did my very best to satisfy him. He was an Amazing man. I miss him every day💕
Nice dziękuję, it's lovely that you guys are helping the young generation and the second generation to cook. Hey sto lat dużo szczęścia cały czas. Andrzej Ościak
I never knew the real name , my mother is of Irish heritage and we live in Australia. I don’t know who taught her how to make these but I request it every year for my birthday. It’s my favourite!
Hello from Gladstone, Michigan USA, in the Upper Peninsula. Watched your wonderful TH-cam. My husband and I are making cabbage rolls tomorrow. He says the recipes is just like his Bushas. Thanks for all your wonderful recipes. My husband and I love your cooking lessons. Susan and Tim.
My husband and I were privileged to go to Poland in 2006. What a beautiful country it is. We ate a lot of meals there. Most were made with pork. They were all very delicious. I will make this recipe for sure. Thank you so much!!!
My Serbian husband knows them as Sarma and his mother cooked them on top of the stove with a tomato topping. My Norwegian mother called them “pigs in the blanket” baked them with tomatoes and green peppers. Either way, any way, they are delicious. Because face it, cabbage is delicious in any language. ❤️
@nancy owan6109 my Slovak mother called them “halupki “ and also pigs in a blanket. We make our halupkis topped with sauerkraut and baked in a tomato based soup thickened with a rue (zuprushka). Delicious!
My dads side is polish. Granma used to make these. She called them by their polish name but also pugs in the blanket as translation for us grandkids. Imagine my surprise when i moved to Kentucky and found out that for the rest of the country where they don't have strong polish communities pigs in the blanket is hot dogs wrapped in pillsbury (some kind of dough) then baked. NOT THE SAME AT ALL 😂😂😂😂😂
Great video. I've never seen cabbage this big! My Polish aunt used to make these when I was a kid. They were probably my favorite food growing up. Haven't had them since. Now, at age 78, I think it's time for me to make them again. Thanks for the inspiration and the video!
Watching for the first time from the US. I was just mesmerized by your presentation. I especially appreciate the simplicity of your recipe - not a lot of extra ingredients. Your cabbage rolls and sauce look delicious. I will subscribe to your channel and look forward to learning how to prepare Polish food. Patricia
My mother is from a village near Warsaw. My father was raised near Warcraw. My dad used to make this once a month when I was growing up. Such fun memories. I love your channel!
I grew up eating Southern cooking and Americanized Chinese and Mexican, but I cook International. Years ago, I had a coworker who was a Polish Jew who had been in a concrntration camp. She had the camp tattoo on her hand. She was an excellent cook and introduced me to authentic Polish cooking. It was love at first taste! I know that I sm going to like this recipe!
Anna & Mark - I just came across your channel yesterday and have been binge watching all weekend. My grandparents and father are from Poland. Your cooking vlogs bring back great memories of my grandmother's kitchen! Thank you for sharing your life with us.
Simply love your sense of humor. Never watched before but coming from NYC, I have eaten a lot of good Polish food in restaurants and in friend’s homes. Will be a fan.
Cannot wait to make these, as my very good friend is Polish and has made them for me. They are so delicious and good for you. Thank you so very much for sharing this recipe with us. How lovely and warm you are🎈❤️I appreciate this video.
I tried this recipe and it is the real deal. My grandmother on my father side was Poliish And for some reason the way she did them was better than any other recipe until I tried this one. This is the same recipe that my grandmother used. It's the best
I love this couple. Thank you both for your service 🇺🇸. Anna, I can’t stress how much I appreciate your videos. Your humor and the way you simplify and break down recipes so even I am doing great is rare. Thanks so much. I love the pottery. Thanks for that referral, as well. Keep the videos coming! 🙏
Can't wait to try, the best I ever had was from my grandma, ty 4 sharing urs recipe! Ty 4 including tomato sauce recipe,love trinity allspice is the mystery spice. Love ur presentation, very calming, very much info.ty again!!!
Anna I'm so glad that I found your channel have been following you for a while. Your recipes are like my grandmother's. I was born and raised in Fall River Massachusetts and miss having her cooking 😊😋
My grandmother made these when we were kids, we always loved them. It was a shame she took all her recipes with her when she passed. These look just like the ones she made. Can't wait to try this recipe. 🤞🤞
My Mom immigrated from Poland in 1961 when she was in her late 20’s. She would add a can of Campbell’s condensed tomato soup into the cooking liquid. That’s all. In the finished product, The cooking liquid looked like your tomato sauce but saved her a lot of work.
I always add a can of Campbell tomato soup into my big pot of chili. It adds a richness to the chili. I also add about 1/2 cup of masa flour to the chili about an hour before serving. It adds a nice thickness and flavor to the chili. I don't make Texas type this is more michigan type with beans and veg and even mushrooms lol. My sons favorite way to eat is a scoop on a bowl of Mac and cheese lol.
Growing up, we had Polish neighbors next-door to us. They became my second family, and one of the things that they taught my mother was how make cabbage rolls. They were so good, but they used a tomato sauce that my mother put in there they were fantastic even the lady who taught my mother said they were better than hers, but I think she was just being nice. They were both equally delicious. In my opinion. I love watching your show. Keep putting out good recipes like this one God bless you and keep you.
Your channel brings back so many great memories of my great grand mother's awesome polish cooking. We always said when Babcia died all those recipes died with her. Babcia was an amazing cook and never used measuring utensils but only her hands for measuring. Your channel is awesome.
My grand mother had a wood stove and she used to bake all her cakes gauging the temperature of the oven by holding her hand in the oven for a few seconds and her cakes turned out perfect! She also baked bread in a clay oven outside in the yard also by the same method (measuring the heat of the oven with her hand in the oven for a few seconds).
I really hope you're like all the Polish people I know/knew in my life and refuse to let you leave without being completely full. A lot of Polish dinners I was invited to started with the phrase: eat! you're so skinny. They kept saying it no matter how fat I got.
Pani Anna, my mother use to make these all the time. I am polish canadian and have been searching and searching for this authentic recipe that she use to make…dzienkuje bardzo!
U made this 2 years ago…but I am a new subscriber and watched today 2/11/2024. Loved it. My Polish mother made these often. She pronounced them as u do in the Polish language….not cabbage rolls. For some reason she always tied the rolled cabbage bundle with string. Anyway, I haven’t made them for many years but…u have now inspired me to make them again. Barbara in Alabama.
I made these the other day for the first time. I used ground turkey and ground prime rib roast with the wild mushroom sauce. They turned out great!! Thank you for your book!
Thank you Anna and Mark for the great videos. First one I ever saw a while back sold me on your channel, since I've become one of your biggest fans love you guys.
Anna: We are Polish/Kashubs in North America and "Kapusta" from our "ogrod" is a staple (beet, carrot, mushrooms, turnips, garlic, etc.) for 150 years here in fast food Big MAC (unhealthy) territory with obesity beyond belief. Watching US videos on cabbage roll preparation in the "Chef Pierre" San Fransico mode makes me want to take a diabetic pill. Ur culinary recipe is sooo traditional and super healthy which IMHO will be the modus operandi of the future (2023) when food is scarcity becomes a reality - and ur inspiration on cooking directly from garden produce will soon be the norm. I admire the way you cored the veggie and prep the components (boiled the leaves) for the Golabi which we Kashubs do not understand as cabbage is kapusta not pigeon jargon. We do not use rice to any large degree as it is carbo heavy and phyto rich spike - but as U suggest just add more mushrooms and other healthy fillers. BTW: love ur Polish flower tatoos vs the "Star Wars" versions we see here in america. Although U do not have the subscribers of the flashy (mostly - non-palatable one) keep up these comprehensive traditional videos as the universe needs more healthy Polish recipes like U prepare to thrive and survive.
Thank you so much. I made these for a Polish native here in the USA who was yearning some homeland food. The best compliment ever -- it tasted like his mother's! They were delicious.
Made these tonight! I doubled the filling ingredients because that’s just how much meat I ended up grinding but only had one head of cabbage so I made big fatties 😂 came out absolutely delicious!! Thank you, I’m loving your channel ❤️
My Hungarian grandmom made a wonderful dish she called Polish pigeons with cabbage, meat, and rice. We all love it and never knew why it was called pigeons. NOW WE KNOW 😮❤️❤️
It's interesting to see the different ways Golabki is made. My babci taught me to make them with tomato soup as the broth. Looking forward to trying them this way.
I had Polish parents and we had stuffed cabbage often. We cooked ours in tomato sauce usually and they were VERY good. I loved your presentation and explaination of what you were doing and why. Great job.
Pani Anna, I am so grateful for your classes on TH-cam. I am both first generation Polish-American and Polish, (thanks to the Jus Sanguinis law here in Poland), but had not dared before to learn to cook anything more than Bigus and Barszcz. While my mother was still with us though; (I miss you so much Mom); and actively cooking, my husband had tried both her Gołąbki and her Rolada and he thought BOTH were FANTASTIC, (he is multi-generational French-American so his mom never tried to make anything similar that he could remember), but I had not dared to try to make anything Polish... till now...thanks to you... I've not seen MY beloved Mark since September except on Facebook as he did not come with me to Poland... If things had worked out here he would have come in a few more months, but they did not... SO; I now have the courage to try and make more Polish food when I get back to Hartford in April... again thanks to you!! I do have a couple questions though if I might be allowed to ask...1) Since it is "possible" to make a vegetarian Gołąbki; is it also possible to try and make variations using things like meatloaf mix which has the combination of beef, veal AND pork, or maybe ground poultry or seafood? I mean if I tried something like that as well I would not be breaking a Taboo would I? And could I "push" it one further and try say a beef or pork roast that has been "pre-cooked" cooled and shredded instead of using ground meat? 2) Also; would it be possible to also add a bit of a sweet contrast to the Gołąbki by adding both apples (or applesauce) to the filling, and apple juice to the broth used to cook the stuffed rolls in? Just asking because one of my major "faults" is that I do like to experiment in cooking to see if I can put my own twist to recipes... Either way thank-you again Pani Anna...
Wow!! This looks so good!! 😊 I have to try to make this one day! Thank you for teaching the world how to make this amazing dish! Keep up the great work!! 😇🙏
We had them with tomato, but most often we had them layered with potatoes, carrots or other root veg and mushrooms, baked with broth or cream of mushroom soup. Sometimes served with dollop of sour cream.
in the 60's , my mom lived with a polish couple who were in camps and came to Canada after. WWII. She cooked them in ketchup water. Her husband Ted use to mix my dad drinks, which was just a glass of vodka, and ask "Mix?" (coke) when there was no room to add any. Always enjoyed the food she made when we visited.
My Grandmother, God rest her soul, used to make this. She wasnt Polish but grew up in a Polish neighborhood. she would roll them and put them right in the sauce in a Dutch oven and the sauce was tomato-baded with vinegar and brown sugar. Not sure if that is authentic or not but it was so good.
I’m not sure how or why you popped up in my algorithm but girl, am I happy you did! My husband’s grandparents & father(aged 7 at the time)immigrated to Canada after WW2 and were some of the most exceptional and loving people I’ve ever met and I’m so fortunate to have known them. I hope to make him lots of your recipes and bring back some great memories of some very special times. ❤❤❤
This is a dish I remember well from childhood and I love it. My favourite is the version made for Christmas Eve dinner where chopped mushrooms are used instead of meat. We used to visit Poland every year or two and ho back to the UK with loads of dried, wild mushrooms. I've worked really hard at making this dish but nearly always end up with mushroom and cabbage soup. I'll save this video and watch it several times before I try again. By the way, I also love it with minced meat.
I just pulled out cabbage from the garden and pulled up your video, now I’m making ours right along with you! No better way to try the receipt than to be in your kitchen, side-by-side making this dish. I may add a bit more pizazz, heat-wise to our sauce. We have a European restaurant down the road and I LOVE her cabbage rolls…quite pricey so I decided to try this recipe so I can enjoy more for my labor and money. 😊
My mother is German Swedish. And we had ours was in a tomato gravy. And when she made them she made a huge roaster full and everyone came by for a little container to take home. And she always used the outlets for a bottom layer as do u now.
My grandmas' and mother's recipe is the same as yours with the exception of rice. They used barley instead. One of my grandmothers topped hers with saurkraut.
My Babcia and mom taught me to cook at a very young age.Our family makes ours with tomato soup. I layer the bottom of the baking dish with broken leaves and make rows of the rolls layering them on top each other and drench with tomato soup between each layer and over the top. I bake them. I've used ground beef, ground beef/ground pork 1:1 mix and when I feel like eating lighter I used ground turkey instead(do not use super lean turkey or it'll be super dry).I had my Babcia try my "healthy turkey" version and she approved.A little tip to keep them moist is pouring a couple tablespoons of tomato soup into the actual meat&rice mix. My entire life I grew up eating what my mom& Babcia made.It was just the way we ate. In my 30's I was looking up Polish recipes that i realized that my entire life I've been eating Polish food! I didn't even know it was that different unless it was Christmas. My friends would come over for a plate of pierogi's and kielbasa and cucumber salad. My friends loved our Polish holiday meals as much as I do! Much love from your Polish/American girl and Happy Holidays to everyone here! Na Zdrowie! ☃️🎄🎀🎅
I am Slovenian/Croatian, but my wife is Polish/ German. Most of her influence was Polish. I love to cook. I do my best to give her the type of food she was raised on. A friend of hers who came from Poland said my Polish sausage was better then what she made, and so was my Bigo's. We have been married 54 years and together 60. I must be doing something right ?
You are sweet to your spouse just like my husband. I love to cook too. I’m going to prepare this dish for my husband of 44 years tomorrow. 👍🏼🥰
Both of you must be able to make your spouses laugh, it seems to me that the more laughter/fun you can bring into your marriage, the longer you can enjoy each other. Smiles and laughter are an important spice of life! Good luck to all!
You married a Polish woman, so you definitely did somethng right.
Do you mean Bigos?
As the family cabbage roll maker I have tips. To separate cabbage. I stick a big kitchen fork into my cabbage heads core. Then I dunk the whole head with the fork stuck in into the hot boiling water. As each layer loosens I slice it off the core with a knife and use a tongs to lift the leaf onto a second bowl. Very quick way to do. I also trim (pare) the thick cord on each leaf to make it easier to roll. And I use all the little bits of soft cabbage into the roll before the big roll leaf. My family likes more cabbage. ❤
Thanks for the tip Lynn, and thanks for watching!
Same here!
here's how to prepare cabbage leaves th-cam.com/video/H4WS3jYPm3k/w-d-xo.htmlsi=s_947-4J8gTqgrRx
IM A NATIVE OF SAN JUAN PUERTO RICO. I GREW UP IN TRENTON NEW JERSEY. I LOVE POLISH FOOD.
Grandma was from Poland, Grandpa from Ukraine. Your accent brings back wonderful memories.
I haven’t had a good cabbage roll since my mom passed away last year. Thank you & greetings from Alberta, Canada!
My entire family is Polish and this brings back memories from the 60s and 70s when we'd all get together for the holidays and make these along with pierogis, halushki, duck's blood soup, kielbassa with horseradish sauce, and hot sausage. Yummy. All older recipes from Warsaw and Kraków.
I introduced this dish to my BRONX raised Italian-American wife and In-Laws. (Explained them as GIANT "raviolis" with various fillings.) Wife actually MADE them herself from a recipe she got through a Pol-Am friend. Everybody cleaned their plates and lamented that there weren't MORE to be had. (Wife learned lesson. - God Bless her soul in Heaven. - Enlisted HER Mom and Sister to help because she was forced to make much LARGER batches in the future which again had NO "leftovers"!) They were fantastic! R.I.P. Dear Marie-Elaine. Oh HIW we ALL miss you so much! Yours Forever, Jan Karol
That's a sweet story. I hope you think about it and smile whenever you eat or crave them :)
I’m 73 and you brought back wonderful memories! My Grandma immigrated in 1921 as a 15 year old. Thank you so much!!
I love your Polish pottery. My grandmother was German-Polish. She came to the States from Galicia, Ukraine. Every holiday she would be preparing cabbage rolls, pirogies, and kutcha. We loved Grandma’s holiday dinners.,
I took care of a Polish gentleman who was brought to America with his family during the Depression.Poor kid was only 5 when his mother passed away.Til the day he passed on he loved everything polish and I did my very best to satisfy him. He was an Amazing man. I miss him every day💕
In Romania they are called sarmale. The difference is that the cabbage used in sarmale is sour.
I love your channel!
Bringing me back to my childhood
Nice dziękuję, it's lovely that you guys are helping the young generation and the second generation to cook. Hey sto lat dużo szczęścia cały czas. Andrzej Ościak
I never knew the real name , my mother is of Irish heritage and we live in Australia.
I don’t know who taught her how to make these but I request it every year for my birthday. It’s my favourite!
Hello from Gladstone, Michigan USA, in the Upper Peninsula. Watched your wonderful TH-cam. My husband and I are making cabbage rolls tomorrow. He says the recipes is just like his Bushas. Thanks for all your wonderful recipes. My husband and I love your cooking lessons. Susan and Tim.
I’m from New York and, a Czech and I loved your video! Thank you!
Te gołąbki wyglądają przepysznie. Twoje filmy przypominają mi, jak bardzo tęsknię za moją babcią i jej wspaniałą polską kuchnią.
My husband and I were privileged to go to Poland in 2006. What a beautiful country it is. We ate a lot of meals there. Most were made with pork. They were all very delicious. I will make this recipe for sure. Thank you so much!!!
Greetings from Poland❤Jolanta
My Serbian husband knows them as Sarma and his mother cooked them on top of the stove with a tomato topping. My Norwegian mother called them “pigs in the blanket” baked them with tomatoes and green peppers. Either way, any way, they are delicious. Because face it, cabbage is delicious in any language. ❤️
I am Serbian also and 1/2 German..we call them Sarma, yes! I love Polish foods as well. I'm gonna try them this way as well 😀
@nancy owan6109 my Slovak mother called them “halupki “ and also pigs in a blanket. We make our halupkis topped with sauerkraut and baked in a tomato based soup thickened with a rue (zuprushka). Delicious!
@@jowankailicbrouillette5346 My husband and his brother always pronounced it sa-da-ma. I absolutely have to try them with sauerkraut. Sounds so yummy!
My dads side is polish. Granma used to make these. She called them by their polish name but also pugs in the blanket as translation for us grandkids. Imagine my surprise when i moved to Kentucky and found out that for the rest of the country where they don't have strong polish communities pigs in the blanket is hot dogs wrapped in pillsbury (some kind of dough) then baked. NOT THE SAME AT ALL 😂😂😂😂😂
Great video. I've never seen cabbage this big! My Polish aunt used to make these when I was a kid. They were probably my favorite food growing up. Haven't had them since. Now, at age 78, I think it's time for me to make them again. Thanks for the inspiration and the video!
Thanks for watching
I know you made this yrs ago, but I was hunting down my mother's recipe just today. Your cooking is like mine. Thank you!!🙏💖🪶💞✨️💜
Watching for the first time from the US. I was just mesmerized by your presentation. I especially appreciate the simplicity of your recipe - not a lot of extra ingredients. Your cabbage rolls and sauce look delicious. I will subscribe to your channel and look forward to learning how to prepare Polish food. Patricia
My mother is from a village near Warsaw. My father was raised near Warcraw. My dad used to make this once a month when I was growing up. Such fun memories. I love your channel!
I grew up eating Southern cooking and Americanized Chinese and Mexican, but I cook International. Years ago, I had a coworker who was a Polish Jew who had been in a concrntration camp. She had the camp tattoo on her hand. She was an excellent cook and introduced me to authentic Polish cooking. It was love at first taste! I know that I sm going to like this recipe!
I’ve just discovered you’re channel, I’m from Albury Australia, you’re food is amazing
This is how my grandmother used to make cabbage rolls. At least how I remember them. Thank you. We couldn't find her recipe book after she passed.
Anna & Mark - I just came across your channel yesterday and have been binge watching all weekend. My grandparents and father are from Poland. Your cooking vlogs bring back great memories of my grandmother's kitchen! Thank you for sharing your life with us.
Same thing happened to me.
My three steps sisters are Polish. Those girls like to cook family recipes and don't know why. This is interesting. Thanks, and have a good evening.
Simply love your sense of humor. Never watched before but coming from NYC, I have eaten a lot of good Polish food in restaurants and in friend’s homes. Will be a fan.
Cannot wait to make these, as my very good friend is Polish and has made them for me. They are so delicious and good for you. Thank you so very much for sharing this recipe with us. How lovely and warm you are🎈❤️I appreciate this video.
Polish in my family, thanks for sharing, always wonderful to see people utilize their time for the worthwhile
I tried this recipe and it is the real deal. My grandmother on my father side was Poliish And for some reason the way she did them was better than any other recipe until I tried this one. This is the same recipe that my grandmother used. It's the best
I love this couple. Thank you both for your service 🇺🇸. Anna, I can’t stress how much I appreciate your videos. Your humor and the way you simplify and break down recipes so even I am doing great is rare. Thanks so much. I love the pottery. Thanks for that referral, as well. Keep the videos coming! 🙏
Thank you so much, from both Mark and I!
I Love Polish food. I grew up eating stuff cabbage. ❤❤❤
Fajnie gdy ktos docenia nasza kuchnie.Pozdrawiam z Polski :)
Can't wait to try, the best I ever had was from my grandma, ty 4 sharing urs recipe! Ty 4 including tomato sauce recipe,love trinity allspice is the mystery spice. Love ur presentation, very calming, very much info.ty again!!!
Anna I'm so glad that I found your channel have been following you for a while. Your recipes are like my grandmother's. I was born and raised in Fall River Massachusetts and miss having her cooking 😊😋
Growing up in a Polish home I can smell this video yum
My grandmother made these when we were kids, we always loved them. It was a shame she took all her recipes with her when she passed. These look just like the ones she made. Can't wait to try this recipe. 🤞🤞
I love all your videos!!! Reminds me of me of growing up and visiting my grandparents !!! Thank you and your family so much !!!
Can’t wait to try this recipe. This is the way my family made them. Thanks for the effort you put into this. I’m now your biggest fan.
My Mom immigrated from Poland in 1961 when she was in her late 20’s. She would add a can of Campbell’s condensed tomato soup into the cooking liquid. That’s all. In the finished product, The cooking liquid looked like your tomato sauce but saved her a lot of work.
Mine too! No Italian spaghetti sauce.
I always add a can of Campbell tomato soup into my big pot of chili. It adds a richness to the chili. I also add about 1/2 cup of masa flour to the chili about an hour before serving. It adds a nice thickness and flavor to the chili. I don't make Texas type this is more michigan type with beans and veg and even mushrooms lol. My sons favorite way to eat is a scoop on a bowl of Mac and cheese lol.
V8 is good too
Mine did the same thing
2 cans of tomato soup and 2 cans of water is how my dad made them. Cooked on top of the stove. My aunt, his sister, used tomato juice and baked hers.
Growing up, we had Polish neighbors next-door to us. They became my second family, and one of the things that they taught my mother was how make cabbage rolls. They were so good, but they used a tomato sauce that my mother put in there they were fantastic even the lady who taught my mother said they were better than hers, but I think she was just being nice. They were both equally delicious. In my opinion. I love watching your show. Keep putting out good recipes like this one God bless you and keep you.
Your channel brings back so many great memories of my great grand mother's awesome polish cooking. We always said when Babcia died all those recipes died with her. Babcia was an amazing cook and never used measuring utensils but only her hands for measuring. Your channel is awesome.
My grand mother had a wood stove and she used to bake all her cakes gauging the temperature of the oven by holding her hand in the oven for a few seconds and her cakes turned out perfect! She also baked bread in a clay oven outside in the yard also by the same method (measuring the heat of the oven with her hand in the oven for a few seconds).
I really hope you're like all the Polish people I know/knew in my life and refuse to let you leave without being completely full.
A lot of Polish dinners I was invited to started with the phrase: eat! you're so skinny. They kept saying it no matter how fat I got.
Black Americans are like that, too!! You must take some food home when you leave, also!! Food is made with love, for family and friends!!
Pani Anna, my mother use to make these all the time. I am polish canadian and have been searching and searching for this authentic recipe that she use to make…dzienkuje bardzo!
U made this 2 years ago…but I am a new subscriber and watched today 2/11/2024. Loved it. My Polish mother made these often. She pronounced them as u do in the Polish language….not cabbage rolls. For some reason she always tied the rolled cabbage bundle with string. Anyway, I haven’t made them for many years but…u have now inspired me to make them again. Barbara in Alabama.
I made these the other day for the first time. I used ground turkey and ground prime rib roast with the wild mushroom sauce. They turned out great!! Thank you for your book!
That sounds wonderful! Mark would love to try it with ground prime rib for sure. Thanks for watching!
Love your Videos !! You look like you could be my cousin. My family left Poland in 1937, I am a Madjka, Zolanjeski and Myslinski . God Bless
First of all, I love your Tats! Hibiscus flowers? Beautiful! And your Golabki recipe is delicious!
Thank you so much 😊
@@PolishYourKitchen - You bet!
Wow looks delicious! I am Hungarian and we have our version of this also, but without the tomato sauce. I cant wait to try your recipe. Thank you. 😊
My mom used to make stuffed cabbage and we loved them
My background is Polish, I’ve loved galompki since I’ve had teeth lol. I love making them to. Your videos are awesome!
I am soooo glad I found you!!!!
Thank you Anna and Mark for the great videos. First one I ever saw a while back sold me on your channel, since I've become one of your biggest fans love you guys.
Anna: We are Polish/Kashubs in North America and "Kapusta" from our "ogrod" is a staple (beet, carrot, mushrooms, turnips, garlic, etc.) for 150 years here in fast food Big MAC (unhealthy) territory with obesity beyond belief. Watching US videos on cabbage roll preparation in the "Chef Pierre" San Fransico mode makes me want to take a diabetic pill. Ur culinary recipe is sooo traditional and super healthy which IMHO will be the modus operandi of the future (2023) when food is scarcity becomes a reality - and ur inspiration on cooking directly from garden produce will soon be the norm. I admire the way you cored the veggie and prep the components (boiled the leaves) for the Golabi which we Kashubs do not understand as cabbage is kapusta not pigeon jargon. We do not use rice to any large degree as it is carbo heavy and phyto rich spike - but as U suggest just add more mushrooms and other healthy fillers.
BTW: love ur Polish flower tatoos vs the "Star Wars" versions we see here in america. Although U do not have the subscribers of the flashy (mostly - non-palatable one) keep up these comprehensive traditional videos as the universe needs more healthy Polish recipes like U prepare to thrive and survive.
My grandmother was polish and this was my favorite thing she made. Thank you for sharing your recipes!
Thank you so much. I made these for a Polish native here in the USA who was yearning some homeland food. The best compliment ever -- it tasted like his mother's! They were delicious.
Music to my ears. 😍
So happy to find your awesome channel while searching for an authentic Polish cabbage roll recipe!
Welcome!! 😍
Made these tonight! I doubled the filling ingredients because that’s just how much meat I ended up grinding but only had one head of cabbage so I made big fatties 😂 came out absolutely delicious!! Thank you, I’m loving your channel ❤️
Our family always cooked cabbage rolls in tomato sauce. I love the idea of the chicken stock. Can't wait to make some. Thanks.
Thank you so much! I grew up eating golabki and it was wonderful to be able to make it at home for my family.
Thank you from California..!
I always wanted to know how to make these yummy cabbage rolls. 😋
I made mine in the crockpot and they came out delicious great recipe. Thank you.😅 and they do take me back to my grandmas kitchen she was from Warsaw
My Hungarian grandmom made a wonderful dish she called Polish pigeons with cabbage, meat, and rice. We all love it and never knew why it was called pigeons. NOW WE KNOW 😮❤️❤️
In Ukrainian, 'holub" is the word for pigeon.
Mistrzostwo świata!
Następne moje gołąbki będą pieczone.
Dziękuję za inspirację i pozdrawiam.
It's interesting to see the different ways Golabki is made. My babci taught me to make them with tomato soup as the broth. Looking forward to trying them this way.
I’m going to be making these this weekend ! We absolutely love cabbage in several ways ! Thank you for this very detailed recipe.
Is there anything you can’t cook? You are so talented.
I had Polish parents and we had stuffed cabbage often. We cooked ours in tomato sauce usually and they were VERY good. I loved your presentation and explaination of what you were doing and why. Great job.
Yes baked or boiled, we need to eat them.. One of my favorite dishes... I will eat them either way...
Wonderful food. I love seeing how other cultures cook. My wife is Japanese and I eat a lot of traditional Japanese food. Thank you
You love like the only woman I've ever loved. My polish ex wife. We have five kids together. She taught me how to make this.
Sooooo good!
Pani Anna, I am so grateful for your classes on TH-cam. I am both first generation Polish-American and Polish, (thanks to the Jus Sanguinis law here in Poland), but had not dared before to learn to cook anything more than Bigus and Barszcz. While my mother was still with us though; (I miss you so much Mom); and actively cooking, my husband had tried both her Gołąbki and her Rolada and he thought BOTH were FANTASTIC, (he is multi-generational French-American so his mom never tried to make anything similar that he could remember), but I had not dared to try to make anything Polish... till now...thanks to you... I've not seen MY beloved Mark since September except on Facebook as he did not come with me to Poland... If things had worked out here he would have come in a few more months, but they did not... SO; I now have the courage to try and make more Polish food when I get back to Hartford in April... again thanks to you!!
I do have a couple questions though if I might be allowed to ask...1) Since it is "possible" to make a vegetarian Gołąbki; is it also possible to try and make variations using things like meatloaf mix which has the combination of beef, veal AND pork, or maybe ground poultry or seafood? I mean if I tried something like that as well I would not be breaking a Taboo would I? And could I "push" it one further and try say a beef or pork roast that has been "pre-cooked" cooled and shredded instead of using ground meat? 2) Also; would it be possible to also add a bit of a sweet contrast to the Gołąbki by adding both apples (or applesauce) to the filling, and apple juice to the broth used to cook the stuffed rolls in?
Just asking because one of my major "faults" is that I do like to experiment in cooking to see if I can put my own twist to recipes... Either way thank-you again Pani Anna...
Sounds interesting! Why not experiment?
Outstanding! I am Slovenian and Hungarian and live in the US❤😊
Wow!! This looks so good!! 😊 I have to try to make this one day! Thank you for teaching the world how to make this amazing dish! Keep up the great work!! 😇🙏
Pani Anna, my babcia also had a great gołąbki recipe, yet she wasn't Polish. This looks just like how she made them. Dziękuję for the amazing videos 😊
It’s 7:00 AM in northeastern PA and I am hungry for “piggies!” Great video and very easy to follow recipe! ❤️Sharon
Looks Great! Those dishes next to your stove are just beautiful❣️❣️❣️
We had them with tomato, but most often we had them layered with potatoes, carrots or other root veg and mushrooms, baked with broth or cream of mushroom soup. Sometimes served with dollop of sour cream.
That sounds great, I’ll have to try that. Thanks.
What meat are you making this with?
in the 60's , my mom lived with a polish couple who were in camps and came to Canada after. WWII. She cooked them in ketchup water. Her husband Ted use to mix my dad drinks, which was just a glass of vodka, and ask "Mix?" (coke) when there was no room to add any. Always enjoyed the food she made when we visited.
I love your dishes and cups! They are from Boleslawiec Poland. I go there for work and buy the beautiful ceramics for friends and family.
Fabulous video👌 👏 I can't wait to try out your recipe. My favorite is with the mushroom sauce 🍄 😋
My Grandmother, God rest her soul, used to make this.
She wasnt Polish but grew up in a Polish neighborhood. she would roll them and put them right in the sauce in a Dutch oven and the sauce was tomato-baded with vinegar and brown sugar.
Not sure if that is authentic or not but it was so good.
I’m not sure how or why you popped up in my algorithm but girl, am I happy you did! My husband’s grandparents & father(aged 7 at the time)immigrated to Canada after WW2 and were some of the most exceptional and loving people I’ve ever met and I’m so fortunate to have known them. I hope to make him lots of your recipes and bring back some great memories of some very special times. ❤❤❤
This is a dish I remember well from childhood and I love it. My favourite is the version made for Christmas Eve dinner where chopped mushrooms are used instead of meat. We used to visit Poland every year or two and ho back to the UK with loads of dried, wild mushrooms. I've worked really hard at making this dish but nearly always end up with mushroom and cabbage soup. I'll save this video and watch it several times before I try again.
By the way, I also love it with minced meat.
One of my favorite dishes, such a great recipe and a great video on making them!!
I love the colorful baking pan you use
My grandparents escaped from Poland in 1914. I thank God every day that they did!
Sweet memories. My Ukrainian grandmother made these.
My cabbage rolls are to die for, mine are of more of middle east. I make them only on special occasions and send a batch over to my polish Mafia
😂😂😂😂
I know what you mean, cabbage that we had grown in our garden, and stewed tomatoes that we had canned in September. I loved it! Thank-You. Mike
I just pulled out cabbage from the garden and pulled up your video, now I’m making ours right along with you! No better way to try the receipt than to be in your kitchen, side-by-side making this dish. I may add a bit more pizazz, heat-wise to our sauce.
We have a European restaurant down the road and I LOVE her cabbage rolls…quite pricey so I decided to try this recipe so I can enjoy more for my labor and money. 😊
I am going to make, and try this for the first time with my 4 children and husband for dinner tonight.
I like that as an afterthought you mentioned the rice was prepared halfway. Before stuffing the cabbage.
Love watching your channel. Looking forward to making these!
My mother is German Swedish. And we had ours was in a tomato gravy. And when she made them she made a huge roaster full and everyone came by for a little container to take home. And she always used the outlets for a bottom layer as do u now.
I feel like I am in the kitchen cooking with you! I appreciate you saying what you are doing and why. 💜💜
My grandmas' and mother's recipe is the same as yours with the exception of rice. They used barley instead. One of my grandmothers topped hers with saurkraut.
My Babcia and mom taught me to cook at a very young age.Our family makes ours with tomato soup. I layer the bottom of the baking dish with broken leaves and make rows of the rolls layering them on top each other and drench with tomato soup between each layer and over the top. I bake them. I've used ground beef, ground beef/ground pork 1:1 mix and when I feel like eating lighter I used ground turkey instead(do not use super lean turkey or it'll be super dry).I had my Babcia try my "healthy turkey" version and she approved.A little tip to keep them moist is pouring a couple tablespoons of tomato soup into the actual meat&rice mix. My entire life I grew up eating what my mom& Babcia made.It was just the way we ate. In my 30's I was looking up Polish recipes that i realized that my entire life I've been eating Polish food! I didn't even know it was that different unless it was Christmas. My friends would come over for a plate of pierogi's and kielbasa and cucumber salad. My friends loved our Polish holiday meals as much as I do! Much love from your Polish/American girl and Happy Holidays to everyone here!
Na Zdrowie! ☃️🎄🎀🎅