Today we will explore the origin the traditional Polish dish Go██ Savoy cabbage rolls stufffed wit minced pork.

and how Polish Americans are giv it its own twist It's the Polish Polish, Polish, Polish, Polish, Polish, Polish Cooking Show.

In Polish tradition when a young man gets married, i his mother's duty to take the new daughter in law under her wing and teach the family recipes and tradition and history that go along with My name is Natalie and this is M When I married into the family, she became more than a mother i me.

She became my mentor in the and librarian to the family his Welcome to the Polish Cooking Sh As we kick off the Polish cooking show, Mama Alah.

And I wanted to share a very special recipe with you.

Golumpki.

Our stuffed cabbage le stuffed with rice and minced me Very famous meal in Poland.

And today, I'm going to show you how to cook.

And I hear it's pretty easy, given all of the steps.

Easy to Awesome.

But it's easy.

It actually translates to go.

Actually translates like little It's a little pigeon.

That's interesting.

Do you know where that comes fr From Ukraine?

Yeah.

They were stuffed with rice.

Dove doves were stuffed with rice and meat.

Meat.

Yeah.

Interesting.

I think I prefer these that we're going to be making t Probably more delicious and easi You don't got to go catch a dove Yeah.

OK, well, let's get starte So what are all the ingredients we need to make this delicious So I do.

OK, first we need that one head of cabbag one and half cups of cooked rice one onion.

Finely chopped.

We need also two tablespoons of one teaspoons of salt, one couple of vegetable broth and half teaspoons of pepper garlic.

And the main ingredient and main ingredient, pork.

Four pound and a half and half.

Perfect.

That's it.

So we have all our ingredients.

Next, we're going to take the core out.

take the core ou Yeah, I try to cut a little scar with this knife.

Yes.

All right.

Let's get some boilin going.

Here we go.

Garbage.

Exactly.

All righty.

Now, so we're going to turn this while the water is getting to a Yeah.

What do we need to do?

We need to put like one.

Teaspoon of salt, it doesn't matter, I think you'll get pulled over t right now.

Perfect.

So without cabbage, you would not be golumpki, righ This is like the main ingredient And I do I feel like cabbage is used a lot in Polish Oh, yes.

golumpki.

I'd go on about.

The Cabbage is a very famous veg We make many, many meals with ca I just growing up and seeing my cook, I learned so much as well And that's why I think that this is so cool to be learning also from you and your traditio and your little secret ingredien on recipes and stuff, because that's the best way to l right, is seeing and doing so.

So let's get to it.

It sounds like the water's boili so and I hope you're going to keep that tradition.

Oh, yes, absolutely.

My husband probably knows the traditions.

He's going to be like, you're not doing it right.

Oh, you got to do it like my mom OK, cool, so this is boiling.

Now we're going to put the whole Cabbages going in here.

Watch.

Be careful for splashing hot wat OK, we're going to cover this up How long do we boil it for?

You know what?

We're going to wa like five minutes.

Seems like it's been in here for about five minutes.

How do we k How can we tell if it's ready or If maybe it might need a little more than five minutes.

What's usually a good sign that it's ready and we can try a couple leaves from the top.

OK, let's see if they are soft e Yeah.

Huh?

Honestly, easier than I thought.

Ha!

Look at that.

It's come out by itself.

Yeah.

Try it over here.

The good looking leaves, you kno they either want us to have stuf then we can get rid of them.

OK, how many?

Couple more.

OK, wonderful.

You see, this takes the stand.

Yeah.

Yes, we have to check this So how far back do we have to go Oh, very like just from the midd Believe that's probably perfect.

Yeah, that makes it easier.

What what's the reasoning for stemming this?

You know, roles.

and the race.

Got it up.

Right.

So this is it's true that this is a recipe where you all of the ingredients.

So the rest of the cabbage that' the pot will also be used because we're going to be chopping it up.

Yes.

And we put it at the bottom, the or even we can put on the couple if we can put on put on the top Mm hmm.

OK, cool.

Awesome.

Those are those are don All right.

So we have our cabbage leaves now.

We ready to that make the stuffi Yes, make the stuffing.

We have precooked rice just so it's a little bit quick We have our meats.

We previously cooked instead of So this is the wonderful pound and a half.

All right.

So we put the meat an put the rest of the ingredients We have to do that.

Onion and garlic.

OK, so we have to chop.

We also need the pan frying pan.

We have to saute first.

Yes, we have to do this out on them first.

OK, to get those, we're going to chop down now.

Finally.

And garlic.

We have the garlic press.

What else are we going to do?

Oh, and the garlic.

Yeah, I'm going to put two mince right there.

I have.

Okay.

But they're small.

So when did you come to the Stat How long ago was that?

Oh, my God.

This is Natalie.

This is a long story.

This was over 40 years ago.

And I came at invitation of my u at that time.

I even then think that I'm going to stay th You thought you were just coming for a trip?

Yes, I you know, as you know, I love to travel and I thought I'm going to come just only for two months.

That's what I have, vacation from Poland.

But everything changed.

So later I met my future husband No way.

Yes, ma'am.

You met him here on vacation?

Ye And wow.

That's you know, besides that, in Poland, political and economic situation was really, really not good.

And my plan totally changed and I stayed to that tim So would you say you you met my husband or your husband before you decided, or was that also part of the dec Oh, that was probably.

But the major decision was a little bit different.

Like I said, the situation in Po was not good.

Yeah.

And meantime, the martial law was in Poland.

In Warsaw.

Wow.

That's scary.

Oh, yes.

And many of us this is the major why everybody came here.

He came And that's why Polish people.

There's so many of them here.

Ye Because of this.

probably because of this.

But let's go to do this because I think that.

OK, butter goes in there, right?

Butter goes in there.

OK, and then onions.

This is the final chopped?

Thats my definition.

I thought you are better at this Show me how it's done, mama.

That's what we're here for.

I think you show me what you distracted me with your gre Oh, I interrupt you.

OK. Is that finely chopped now?

OK, let's add it on the pan.

Okay.

Oh, how can I do this this OK. All of it.

Oh, sure.

And garlic.

Or no?

Yeah, you can put the garlic ove too.

Smells good.

I love the smell of of any type of cooking in the k I don't know if someone like really got it.

You can put a little bit more.

Now, we're going to keep on going around, too.

They're going to caramelize like a golden golden brown.

All OK, perfect.

Yeah.

And then we're going to do.

So next will be the meat.

We put everything together and you're going to mix.

You know, use your hand or spoon How do you like it?

Well, you got to tell me, because I didn't do the onions.

So we'll just have to tell me what those two are.

Exactly.

OK, then it's up to OK. Yeah.

Personally, I tuse my hand you do use your hands?

Well, then I got to use my hands I got to get dirty.

So you said that your mom taught you a lot of co Yes, actually, yes.

To when I was young, I helped a lot of when my mom w prepare any dishes and watching That's what I learned.

Yeah, it is the best way to lear because you see people's little but also sometimes mistakes and you learn from them.

Yeah.

All right.

That looks like it's ready to go, huh?

No.

Maybe.

Yeah.

But you got to put them aside to cool again.

OK, so put it there.

I'm going to but on this side an the oven for three fifty three When we're done that I'm going t take like one hour chocolate.

OK, now you're going to measure half of OK, half teaspoon of pep Yes.

And salt as well.

Half teaspoon of salt.

Or one, two.

One teaspoon of sal And then we are going to combine always doing this together.

So this is all that's in here no and then just the onions.

I don All right.

Am I do am I doing th Now we can do this alone, huh?

I don't know.

Why not?

Maybe I mix this a little first.

Well, OK, go ahead.

Oh, my God it is heavy.

Heavy.

OK. Watch.

All right.

Well, this might be a little hot, but OK, so we're mixing all of this together, obviously, for all the ingredients to be, you know, mixed evenly.

OK. Looks like you're catching very quickly.

Thank you.

Looks like my son mar wonderful wife.

Thank you.

OK, perfect.

but I'll tell you a secret He loves cook.

You know he loves to cook.

Yes, he loves to cook.

Good.

All Cooked all the time.

OK. Sometim Usually we take like half of cup or, you know, if you not have then we can use just only big s But these leaves are so big, then we're going to try a littl more than, yeah, that's fine.

This much that much is a little too much.

Too much.

So how much is is this is half a Yeah.

Make like, you know, let's just do half a cup.

Yeah.

OK, here you go and make l you know, like, like.

OK, take that away.

There you go.

OK, now do that on Flip flop, one side to the middl and the left side to the middle and rolling back to the end.

Make really nice roll cabbage Think mine looks better than you And we're going to put.

OK, let's do the other ones.

OK. And we're going to repeat the sa with other leaves, one side and the other side.

Can any other like if you wanted to put mushrooms o something in the meat, can you I think if you make your own rec of course you can try it.

Usually when I buy, I buy a smaller cabbage and make sure it is smaller.

OK, so is that something you sug You suggest a smaller head of ca if you like cabbage.

Because if you're going to make smaller one, then you're going to eat more.

Right.

This is true.

But if it's on a b that's enough for your dinner.

Awesome.

See, OK.

Exactly.

See if it's perfectly ready.

Oh, did you put the oven on?

Mm hmm.

Oh, wonderful.

She can't yell at me right now.

I do what I was supposed to do.

We need that vegetable broth.

This just gets poured over the t for all and your ready to bake.

Here we go and put the timer for one hour and we cover it, ri Yeah, of course.

Why are we why do we have to cov why is it important?

It's going to be steam and tende OK. Cover.

OK, perfect.

So I'm going to open the door, c Oh, ready.

Ready to go?

Yeah.

Perfect.

For one hour, we That's in there for an hour.

I think.

Here we go.

Now, are you ready to make sauce We're going to make tomato sauce So we need the drippings right from this.

This is the best idea to do this Oh, wonderful.

We have like prob Oh, how much is that?

No, it's one cup.

Good enough?

No.

Keep going.

Keep going.

Yeah.

We're going to need to use all of them say wonderful.

See, it's like one and three qua perfect to make the difference with vegetable stock that goes up to two cups.

Perfect.

We have Tomato paste.

Yes, we got basil organo.

salt.

Sour cream, puff, salt, pinch of pepper and some sugar Cream.

I'm sorry.

And sugar.

Pinch of sugar.

What are we doing first?

I put the cup, two cups to the p OK. You're going to put everything over here.

That's all of this.

Yes.

Oh, it's like in here and here and here.

OK. Two tablespoons.

Measure it out for those who can put it over there.

Righ You know, mama loves tomatoes, so we're going to put all the tomato paste in there.

What else do we need?

Teaspoon of spice.

Oregano.

Hmm.

Half a teaspoon of basil.

Half a teaspoon of sugar.

This is a sugar.

It's a good eye right there.

Pinch of pepper and pinch of sal OK, now real pinch.

Like how?

Ju an pinch of salt.

OK, now we're going to mix flour in here.

Yes.

All of it, all of it.

Hmm.

Yeah.

This is up to two tablespoon and now to mixture.

We need a little bit cold water because we want to put this.

Ho Oh, look, a little bit like probably one quarter.

Yeah, and pour, slowly, slowly.

And then very, very slowly, we put the sour cream in here as And wow.

Saved you.

OK, then.

Sour cream in here?

Ye Oh, that's fine.

I think that's OK.

Some people don't like the sour option.

You can put either salt with sou or not.

OK, I know.

So some people going to watch fo and then they get more sour cre Makes everything better.

Exactly And now they're going to pull it very slowly.

Who's this?

Can I p OK, we'll do it a little bit at Huh?

So then this will.

It's almost like a tomato soup.

I think we put too much sour cream, but it's OK. My fault.

Oh, we forgot about pe Extra thick means extra kick we can catch.

Use Polish ketchup.

Yeah, we can put that Polish ket for a little extra kick in the You can add some Polish ketchup.

How much of that?

Pikanty It's a fun Polish word I like to say.

I mean spicy.

And looks like the sauce is almost ready.

It looks good.

We should we try Yeah, we can try.

Let's see what else we can add.

There you How would you like it?

Good.

I think it needs more salt and pepper.

Really?

OK.

I know you guys like more spicy than I am.

Wonderful.

Great.

Oh, awesome.

Now now we're going to put a spoon over the golumpki put on another for another 10 mi And that should be ready.

All righty.

Yeah, I think you can go.

Oh, first.

See, you say Matt cooks a lot.

That's my husband.

Oh, really?

I'm going to have to ask him to make me.

I have I will I'm going to test mad to see if he can make golum Like you just taught me.

I don't know.

He'll never help m OK, are we using all of it?

Yeah All right.

Well, then maybe we could just pour i OK, pour it over.

OK. Let's remember now.

We're going to put in another ten minutes.

So the goal here, back in the ov just for ten more minutes.

We place the sauce on there so w absorb all the sauce into the g And now we wait for ten minutes.

And now we're going to be celebr We're going to be eating it soon What are other sides?

Because you can eat golumpki as but without anything.

Yeah, but do people eat things which people loves with mashed or either bread?

Bread like rye bread.

Rye bread is very popular in Poland Bread also the most popular is rye bread.

Rye bread?

Yeah.

Being Polish-American, my brothe and I always ate it with ketchu Just just on the.

Just ketchup.

No tomato sauce.

No mushroom sauce, just ketchup.

And it's so good.

Easy way to do that.

No, because it's delicious.

My husband.

Did it do?

Your son is guilty.

We're all guilty.

It's delicious.

Maybe not.

I think that was the ketchup Yeah.

No, I know they did.

You can't lie to me.

All right.

We have our last step which is just grab the golumpki out of the oven and taste.

I'm ready for all the aromas.

Let's see.

What do we make to the smells so good?

All righty.

Good.

Beautiful.

OK, now it's ready to taste.

Please do the honors.

Cut it for Looks great.

Was going to taste.

Oh, I don't need a knife, look a That's not a hot.

It's delicious I really like this tomato sauce.

Right.

Mm hmm.

So we can also have it with brea and all all of the other other s that we had spoken about.

Well, here you have it, golumpki You know, I really do like it with the tomato sauce.

Better than ketchup?

Better than ketchup.

Wonderful.

You agree with me?

Yes, I do.

Smacznego!

Music