I can hardly contain myself today, because tomorrow, I am picking my Polish cousin up at the airport. Sylwia has been living here in the United States and working in New York for several years now. With her being based on the east coast, we haven’t had the opportunity to spend any time together. We are the same generation of The Goczal Family, born half a world away from one another, and brought together because of my uncle Garys amazing detective work in Kraków. She will be going home to Poland soon after being here. I can’t imagine what she must have thought when she arrived in New York. So very different than Poland. The culture shock must have been something! My heart is bursting at the mere joy of getting to visit with her for days on end, learning more about my rodzina (family in Polish) in Poland. When I went to Poland the first time 17 members of our family all went. Sylwia’s mom Anna hosted one of the family get-togethers for us at her beautiful country home. It was so lovely being with our family, together again after 100 years. The emotions of meeting cousins that we knew were there, but had no contact with all those years was surreal. Each of us took them a small gift and we had the most amazing visit. They prepared and served us amazing food in such abundance. It really hit home to me then, why you never left my great grandparent's house without something to eat. Sylwia’s grandma Stanislawa it the matriarch of her family. In her 90’s now and does not speak any English. I’m so grateful Sylwia is bilingual and can translate for us. I love hearing the Polish language spoken, and have really tried to learn new bits each time I go. I am so looking forward to seeing them all again in August.
So tomorrow I will pick Sylwia up and cherish every second I have with her. We are going to my uncle Gary and auntie Diane’s for the afternoon and dinner. I hope Sylwia likes my version of my personal favorite Polish dish, golabki, otherwise known as stuffed cabbage.
I am sharing my recipe with you, and I hope you take a little bit of this Polish girl's love along with you when you make it. It is being served and plated upon this amazing True Blue Pattern. Small, medium, and Large bakers, regularly S-119.99 and on sale 20% off 95.99, M-141.99 and on sale 20% off 112.99, and L-193.99 and on sale 20% off 154.99. The medium-size mixing bowl is a must-have for every kitchen regularly 114.99 and on sale 20% off 91.99.
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From my heart to yours, Smacznego!

Gołabki - Stuffed Cabbage

  • 2 large heads of cabbage
  • Olive oil
  • 1 large onion chopped
  • 1 heaping teaspoon minced garlic
  • 2 pounds lean ground beef
  • 2 pounds lean ground pork
  • 2 cups cooked long-grain white rice
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups beef broth
  • One small can tomato paste
  • 4 tablespoons flour
  • 3 tablespoons butter
  • 2 tablespoons butter

Fill a large deep pot with water and bring to a boil. With a sharp knife remove the core from cabbages. Immerse cabbage heads one at a time into boiling water. Boil 5-7 minutes and as the outer leaves start to wilt remove them with tongs and place them in a bowl. Drain well, and let cool. Trim the main leaf stem with a sharp knife. Melt 2 teaspoons butter in a small skillet and add onion and garlic to sauté over low heat until translucent. In a large bowl combine sautéed onion, garlic, beef, pork, rice, salt, and pepper together. Spread the cabbage leaf flat. Depending on leaf size, place 2 to 3 tablespoons of filling on each cabbage leaf near the base. Fold the bottom of the leaf up over filling then fold the sides towards the center. Roll tightly, repeat with remaining filling and cabbage leaves. In a large frying pan add a couple of tablespoons of olive oil and place rolls seam side down. Cook on medium-high heat for 5 minutes, or until brown, turn and cook five more minutes. Move to a large baking dish. Repeat till all rolls are done. In a large saucepan, add 3 tablespoons butter and melt over medium heat. Add 4 tablespoons of flour and make a roux, slowly add beef broth, stirring the entire time to prevent lumps. Add tomato sauce and bring to a boil. Pour sauce over cabbage rolls, cover and bake for an hour and 20 minutes. I serve these with garlic mashed potatoes, drizzling the sauce over the potatoes.
I absolutely love this dish!