TRADITIONAL DISHES

PIEROGI (DUMPLINGS)

Ingredients for dough

• 3 cups flour
• 1 egg
• Dash of salt
• ½ cup water

A plateful of cheese pierogi, topped with a dollop of sour cream, makes a filling lunch or dinner.

Ingredients for filling

• 3 medium apples, peeled, cored, and cut up in small pieces
• 2 Tablespoons plain breadcrumbs
• Sour cream or confectioners sugar as garnish

Procedure

1. Make dough: Combine the flour with the egg, a dash of salt, and as much water as needed to form a smooth, loose dough that is easy to handle.
2. Roll with a rolling pin or bottle until it is very thin. Using a drinking glass or biscuit cutter, cut out circles 2 inches in diameter.
3. Make filling: Mix the cut-up apples with the breadcrumbs.
4. Assemble pierogi: Place a spoonful of apple mixture in the center of each dough circle.
5. Fold the dough circle in half and press around the edges firmly to seal.
6. Fill a large pot with water and heat until the water begins to boil.
7. Drop the pierogi gently into the boiling water and cook until they float to the surface.
8. Remove with a slotted spoon, allow the water to drain off, and place the pierogi on a serving platter.
9. Top with sour cream or confectioners' sugar.

Makes 5 or 6 servings.

GOLABKI (STUFFED CABBAGE ROLLS)

Ingredients

• 1 head cabbage
• 1 cup uncooked rice
• 1 onion, chopped fine
• 2 teaspoons butter
• 1 pound ground beef
• ½ pound ground pork
• 1 egg
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 4 slices bacon
• 2 cans concentrated tomato soup

This fragrant mixture of dried fruits and spices is served at the end of the festive Christmas Eve dinner.

Procedure

1. Pour boiling water over the cabbage to loosen the leaves.
2. Remove a few leaves at a time as they soften.
3. Place the rice in 1 cup of water and boil 10 minutes.
4. Sauté the onions in butter until partly browned.
5. Combine with the rice, meat, egg, salt, pepper, and garlic powder; mix well.
6. Place some of the meat mixture on the stem of a cabbage leaf and roll over once. (Part of the thick stem section can be cut off first for easier rolling.) Tuck in the sides of the leaf and finish rolling.
7. If needed, fasten rolled leaf with a toothpick.
8. To cook, place the slices of bacon with a few cabbage leaves and any leftover small leaves at the bottom of the baking dish.
9. Place the rolls on top, cover with the tomato soup, and place any leftover cabbage leaves on top.
10. Cover with a lid or foil and bake about 2 to 2½ hours at 300°F.

Serves 6.

KIELBASA AND CABBAGE

Ingredients

• 1 small head cabbage, coarsely-diced
• 1 onion, sliced
• 3 small potatoes, peeled and diced
• 1 teaspoon salt
• ½ teaspoon caraway seed
• 1½ pounds kielbasa sausage, cut into 1-inch pieces
• 1 can (14-ounce) chicken broth

Kielbasa, cut into bite-sized pieces, may be combined with cabbage for a hearty dinner, or may be enjoyed alone with mustard as a snack.

Procedure

1. Place the vegetables, seasonings, and sausage in a crockpot.
2. Pour in the chicken broth.
3. Cover.
4. Cook on low 6 to 10 hours, or on high 2 to 4 hours.

Serves 4.

References

http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Poland.html