Gołąbki (Stuffed Cabbage)

golumpki-3bIf you are searching for a meal that can feed an army with minimal stress and maximum taste, look no further!  Seriously this dish is delicious and extremely filling.  Some other benefits is that it is gluten free and can be scaled to whatever quantity you desire with little effort.

My mom used to make this when we had several other families join us for dinner.  As a kid, I never liked the cabbage or bell peppers much, but now the cabbage is my FAVORITE part of the dish.

About a year ago I tried my hand at making this meal but didn’t have my mom’s recipe.  Instead I experimented with ones I found online that sounded like it matched what would be in my mom’s.  WRONG!!!  I should have known better than to try to re-create a family recipe handed down from my full-blooded Polish great-grandmother.  Some things “old school” you just can’t improve upon.

Hope you enjoy this treasure of a recipe from my family to yours. 🙂

Gołąbki – by Toni Fuhrman

INGREDIENTS:

  • 5 lbs. hamburger, thawed
  • 2 C. uncooked rice (you want to have approx. 1 C. cooked rice per lb. of hamburger)
  • 5 eggs (1 per lb. of hamburger)
  • 1 box (2 pkgs.) onion soup mix
  • 2 sm. or 1 lg. head cabbage
  • 1-2 Green bell peppers
  • 4 cans condensed tomato soup
  • salt and pepper, to taste

DIRECTIONS:

Preheat oven to 350° F.   Cook rice and let cool. Boil large pot of water. Hold cabbage head under the boiling water with a large fork/knife pressed into the stem just until leaves loosen and are easy to peel. Do NOT overcook the cabbage. Peal leaves and let cool on a towel.

Mix hamburger, rice, eggs and onion mix a little at a time in a large bowl by hand. Taste a small portion and add salt and pepper to taste if needed. Scoop hamburger into center of cabbage leaf and roll like a taco (bottom-side-side –finish rolling) Place a toothpick in the vein. Layer tomato concentrate on bottom of a roasting pan. Make a layer of stuffed green bell pepper halves and cabbage rolls. Place a dollop of concentrate on each roll and bell pepper and sprinkle with salt and pepper. Start next layer like a lasagna. If you have picky eaters, roll filling into meatballs without the cabbage wrap and prepare as directed above. Use small leftover cabbage leaves to cover the pan. Spread tomato soup and salt and pepper on top.

Cover with foil or lid and bake for 3 hours (2-layer dish), 4 hours (3+ layers) or until cabbage is tender. Best if made the day before so it has time to soak up all the flavors. Yield: Feeds approx. 16 people

Advertisements

Two Years Later…

No working drains, no hot water, temporarily without running water, no refrigerator, no dishwasher, no pantry or kitchen cabinets, no ability to wash clothes in my washing machine, no bedrooms, no sidewalks, no driveway, no porch, rickety set of metal steps, no outside storage…Wow!  The list could go on and on about all the things we didn’t have when we actually moved into our home exactly two years ago today.  God has been soooo good to us!!!!!   Would I want to go back and relive those early days – NO!  Are you crazy?!?!?  Hahaha!  However, we have all learned so much about hard work, how to be more content living with less and the absolute JOY of looking around and seeing what can be accomplished with a lot of determination and sweat.  We are nowhere close to being done with all the things we dream about for this homestead, but we are just a matter of years away from being completely debt free, our children are gaining hands-on experience of caring for animals which is helping I overcome his sensory issues, growing their own food, and we are all daily reminded to trust in the Lord for our every need.

I can’t wait to see where we will be in another 12 months!

January 2013:

2013-01-08 17.19.34

2013-01-12 11.03.24

2013-01-12 12.49.27

2013-01-18 18.06.25

2013-01-18 20.29.27

January 2015:

2013-09-14 18.54.38

2014-11-24 12.37.57(edited

2014-11-25 17.53.29

2015-01-06 11.04.28

2015-01-06 11.05.27

2015-01-09 07.28.24

923181_10152357218718115_222680120_n

Cream Cheese Danish

If you’ve ever had an Entenmann’s cheese danish, then you will appreciate this recipe.  This is one of our favorite special treats my mom made for us growing up.  She is very particular about danish recipes because she was spoiled with tasting fresh, bakery cheese danishes while living in Chicago most of her life.  The bakery was just down the street from her parent’s home in Oak Park and always had the most delicious tasting confections under the sun.

The dough can be made either in a bread machine or by hand.  Mom always uses the bread machine since it saves time, but I like to do it the old-fashioned way (plus I don’t own a bread machine). 🙂  I’ll give you the breakdown of the different changes I made to the recipe to accomadate the difference.

Here is the original recipe:

Cream Cheese Danish – by Toni Fuhrman

INGREDIENTS (Dough):

  • 2 tsp. yeast
  • 1 tsp. salt
  • 5 T. butter
  • 1/2 C. milk
  • 2 C. flour
  • 2 T. sugar
  • 1 large egg yolk
  • 1/4 C. water

(Filling):

  • 1 – 8 oz. package softened cream cheese
  • 1/2 C. sugar
  • 3 T. flour
  • 1 egg yolk
  • 1 T. lemon juice

(Sprinkle):

  • 4 T. flour
  • 1 T. sugar
  • 1 T. butter

DIRECTIONS:  (Dough) Mix all ingredients together, cutting cold butter into 24 pieces.  Let rise. Punch down and roll dough into 2 rectangles.  (Filling)  Beat cream cheese and sugar until light and fluffy.  Mix in rest of ingredients.  Spread half onto each rectangle down the center away from edges.  Let rise until double. (Sprinkle)  Rub together ingredients until crumbly.  Sprinkle over both danish.  Bake at 350 degrees for 8 minutes of until lightly brown (do not overbake).  (Glaze)  Mix together powdered sugar and milk to glaze.

Since I don’t have the bread machine to do all the mixing for me, I followed the regular process for mixing a sweet yeast dough.  First mix the yeast and water together in a bowl and let set for about 10 minutes.  Warm milk to room temperature and melt the butter. (I used coconut oil instead of butter).  Add the remaining ingredients to the yeast mixture and mix well.  When at a good consistency dump out onto a lightly floured surface and knead until smooth and doesn’t tear when you stretch it out.  Spray a bowl and coat the dough on top and bottom before placing inside, covering and letting rest for one hour or until double in size.

Punch the dough down after it has risen and head onto the rest of the recipe.

Add flour, sugar and butter to a bowl to make the sprinkle.

Rub together with your fingers until it forms little balls.  Set aside.

After the dough has been punched down, divide into two sections and roll each into a rectangle.

Mix together the softened cream cheese and sugar until light and fluffy before adding in the lemon juice, egg yolk and flour.

Spread half of the cheese mixture onto each rectangle keeping it away from the edges.  Sprinkle with mini chocolate chips (optional).

I braided mine, but you can make your rectangles thinner and just spread the cheese down the middle.  As the dough begins its second rise, it will create “walls” around the cheese mixture.

NOTE:  To be completely honest, I forgot to let mine rise a second time before baking.  Oops!  However, they still came out okay just maybe not as fluffy as they could have been.

Bake at 350 degrees for  8 minutes (or until lightly brown).  Do NOT overbake!

Prepare the glaze and dribble over the danish.

Oooohhhh… so GOOD!!!!