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Weekend cooking


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I'm either making pizza dough then homemade pizza tomorrow or, if I feel more ambitious, Polish golabki (stuffed cabbage, pigs in the blanket).

If I don't make the piggies tomorrow, I'll make them next week: I haven't had them for a while.

Basically, there's a lot of work putting 24-27 piggies together, but since 3 are plenty for the main dish of a meal (about 16 oz. with its onions, tomatoes, juices), that means a lot can be frozen for later or shared with friends/relative. I give my brother, SiL (Polish-American mother), and nephew three bags of three. They involve a filling (typically ground beef, ground pork, rice, eggs, onion soup mix packet, grated onion, garlic powder) where about a 2-golf-balls size portion is wrapped in a cabbage leaf or half leaf with the leaf vein cut out, and placed in layers in an oven of pressure cooker pot where slice onions, diced tomatoes, and ketchup is added on top of each layer and then tomato sauce, tomato soup, or spaghetti sauce is poured over everything.

It's cooked in the oven for 3 hours or in a pressure cooker/Instant Pot for 25 min on high (11-15 psi).  It generally takes about 20 min for my Instant Pot to come to pressure and a 15 min. cool down, so about 1 hour total.

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51 minutes ago, bikeman564™ said:

yum, my grandma made great ones

I never learned to cook them from my Polish-American mother but, after she had passed away, I learned from my mother's next-door neighbor, an elderly Polish-American who made them like my mother did.

The star Polish-American cook in the family was one of my mother's older sisters and I've learned a lot of Polish cooking from my cousin, her daughter, who is now the star cook in our family.  She's 86, so I've made sure to get all the recipes I wanted by now.

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