The first recipe is for Stuffed Cabbage Rolls, which have many, many variations. I made them once for my father who instantly told me "They aren't greasy enough." It's hard to get them just like grandma used to make so I stopped trying and added my own touches to the recipe.
Stuffed Cabbage Rolls/Golabki
Large head of cabbage
1 pound ground beef (chuck or round)
1/2 pound sausage (medium or hot)
salt and pepper to season
1 cup cooked white rice
1 small onion, minced
1/2 tsp. thyme
15 ounce can tomato sauce
1 tbsp. brown sugar
1/4 cup water
1 tbsp. vinegar
Peel the leaves from the head of cabbage, carefully keeping them whole. I don't normally count the leaves. I use every whole leaf I can. Some will be larger than others; usually they will all fit in a 9x13 pan or a roaster.
Cook the cabbage leaves in the pot of boiling water for 5 minutes, or until just pliable. Remove and run under cool water, laying them carefully on clean towels or paper towel. If some leaves have a large center vein, carefully cut out so they will be easier to roll up.
Combine the ground meat, rice, onion, egg and thyme in a bowl with a very sturdy wooden spoon or your hands. Mix it well until all is combined. Shape a small "log" of meat and place on a cabbage roll. Fold the sides over the meat, then roll up. Toothpicks can be used to fasten. Usually I lay each one seam down in the pan and they stay rolled up. Use all of your leaves and meat. Mix together the tomato sauce, sugar, water and vinegar. Pour this over the cabbage rolls. Cover loosely with foil, and bake at 325 degrees F. for about an hour and 1/2 until the meat is cooked through. Check every once in awhile to make sure it isn't drying out-- if so, add a little water to the pan.
Notes: You can use more tomato sauce if you wish. Some people use spaghetti sauce, although that is not the traditional type of flavor. The vinegar and sugar give the tomato sauce a little bit of a sweet/sour taste. Also, you can vary the meat however you wish-- more sausage or less. IF you use instant rice you don't have to cook it first.
Polish Easter Soup
2 quarts water
1/2 tsp. salt
1 cup of diced ham
1 cup smoked/cooked sliced kielbasa
2 hard cooked eggs
1 tbsp. horseradish
1 tbsp. vinegar
2 tbsp. flour mixed in 1/2 cup water
Add all ingredients except the flour mixture and boil for 15 minutes or so. Add the flour mixture, straining any lumps that may have formed first. Cook a few more minutes until it thickens the soup slightly. Serve.
Notes: To me this is more of a leftover soup, made with the ham and and kielbasa served at Easter. I love adding sauteed cabbage to soup as well. This recipe is easy and it can be served as a side dish for Easter.
Sweet Sour Cabbage/Kapusta
1 medium head of cabbage
3 cups water
2 1/2 tbsp. vinegar
1/2 cup sugar
1 1/2 tsp. salt
ground black pepper to taste
2 tbsp. bacon grease
1 onion, sliced thin
Combine all but the cabbage and bring it to a boil. Shred or very thinly slice/chop the cabbage, and add to the mixture. Cook for 20-30 minutes.
Notes: You can cook up some bacon to get the grease and use the same pan. It doesn't have to be exactly 2 tbsp. Remove the bacon when cooked, cool, chop and put back in with the cabbage. Serve this on the side with kielbasa or any type of sausage.
On OFL we have a lovely article on Polish Easter Traditions: