Golomki (Cabbage Rolls or Golabki) AKA "Pigs in a Blanket"

A family tradition for as long as I can remember has been Golomkis. In a "word" cabbage rolls. They are a traditional Polish dish and many other countries have variations on them… for instance the Croatians make almost the identical thing, but call them Halupkies.

  The Golomki has been traditionally served as part of a holiday meal, but we often enjoy them on no special occasion at all. Some recipes call for a tomato based sauce, however my grandparents emigrated from Poland and this is how they did it.

INGREDIENTS:  

1 lb. ground pork or chicken
1 large shallot

1 cup cooked rice (Minute)
1 Tbsp chopped dry parsley

½ tsp ground savory

1 egg
Salt and pepper to taste

1 medium head cabbage
4 oz. salt pork

parsley sprigs for garnish

PREPARATION:

Cook the rice according to directions. Mix the first seven ingredients together with your hands in a bowl and set aside.

Remove the core from the cabbage. Put the cabbage in a dutch oven, cover with water and bring to a boil with the pan covered. Simmer 'till the leaves are softened and pliable;  remove the leaves one by one as they soften. When you have 4 or 5 removed, you can start filling them. You'll need 15 to 20 leaves. Leave the head in the simmering water.

Toughen the soft leaves in cold water. Carefully slice off the thickest part of the thick central vein.

Place about 4 Tbsp. of the meat mixture near the core end of a cabbage leaf. Form an oval with the filling. Tuck the sides of the leafs and roll them into tight rolls. Continue removing the leaves from the water adding the filling and rolling until the fillings' all used up.

Put the meat filled rolls in a large dutch oven, add the salt pork and cover with water*. Simmer over low heat for 2 hours.

* Alternately the water from boiling the cabbage may be used for additional flavor.

For a Complete BOILED DINNER

  1 lb. container of Sauer Kraut.

   Peel and wash 3 carrots cutting into 3 pieces each.

   Peel and wash 4 medium potatoes and cut in half.

Skip the last sentence above, instead, place the Sauer kraut undrained in the bottom of a Dutch oven. Arrange the cabbage rolls on the kraut and add the salt pork. Gently add water* to the pot until the rolls are covered; Cover the pot and bring to a gentle boil. Turn the heat down and simmer for an hour.

After the first hour, add the potatoes and carrots to the pot. Allow the water to start a gentle boil and simmer for another hour.

Scoop out the vegetables and arrange in a serving dish. Gently lift the cabbage rolls with a slotted spoon and arrange on a platter. Garnish with parsley sprigs. Using the slotted spoon, remove the Sauer Kraut to a separate serving dish and present everything to the table.

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.

Pork Tenderloin with Stuffing

The tenderloin is a delightful cut of pork, so versatile in that there are so many ways to prepare it. Here is another of my wife’s creations. Almost a meal in itself, just add a vegetable or salad and enjoy.

INGREDIENTS:

¾ to1 Lb. pork Tenderloin

¼ cup butter

1 med. Shallot

1 celery stalk

2 cups water

1 Tbsp fresh marjoram

1 can Cream of Chicken soup (low Sodium)

6 oz box “Stove Top” pork stuffing mix

5 slices cooked bacon (optional)

PREPARATION:

Wash and trim the tenderloin of any fat or waste. Cut into 1 inch thick slices across the grain.

Peel the shallot and chop. Wash the celery, trim and chop. Wash the marjoram shaking off the water, strip the leaves and chop finely.

Spray an oven proof baking dish with non-stick spray. Arrange the tenderloin in a row in the center of the dish.

Preheat oven to 350 deg.

COOKING:

Set a 2 quart sauce pan over medium heat, add the butter and melt. Then add the shallots, celery and bacon and simmer until soft. Add the water and bring to a boil mixing to combine. Add the stuffing mix, remove the pan from the heat, and mix well. Cover and let rest for 5 min.

Scoop the dressing mix and arrange it around the tenderloin. Pour the soup over the dressing and pork, spreading to cover the entire top. Sprinkle the marjoram over the soup and cover with foil.

Place the dish in the center of the over and bake for 50 to 60 min. Remove from the oven, garnish with marjoram sprigs and serve.

Pork Loin Roasted with Basil

Roast Pork is always a good choice for dinner. Here’s my wife’s method easy and quick.

INGREDIENTS:

1 lb. pork loin roast*

1-2 Tbsp extra virgin olive oil
1/2 tsp fresh ground pepper
2 Tbsp basil
Kale for garnish

PREPARATIONS:

Wash the pork loin and trim excess fat. Wash the Basil shaking off the water, mince finely. Mix the Basil and pepper in with the oil, and then coat the roast with it. Place the roast in an oiled oven proof baking dish. Wash the Kale.

Preheat oven to 350 degrees

COOKING:

Place the dish in the over and roast uncovered for 45 min. to an hour. When the meat thermometer reads 160° or the insides are a very pale pink it’s done. Be aware that cooking just ‘till done is important as the roast toughens quickly with overcooking.

Remove to a platter, let stand for 5 minutes before slicing. Slice and serve with a kale garnish if desired.

* Even tough the current trend is to sell “Tenderized” pork, it is injected with 12% salt solution which affects the healthiness and flavor. Our preference is a litter chewier, but definitely healthier.