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what kind of sauce should I make for my gołąbki?


Gryzia 2 | 15  
2 Jan 2008 /  #31
Tomato Sauce!!!!!!

everybody loves golabki with Tomato sauce!!!
AngelNC 2 | 85  
2 Jan 2008 /  #32
I make it with tomato sauce, juice from the cabbage, the chicken broth block, sour cream, a little bit of sugar if needed, salt and pepper and some flour if it's to thin.
sui generis 1 | 2  
16 Jan 2008 /  #33
I pass by any Golabki swimming in anything red. As much as I love them I find they take on too much of the flavor of the tomatoes. I continue to make them the way my mother did. When layering the Golabki I place 1 to 2 thin sliced mushrooms and 5-6 slices of thin sliced bacon between each layer and on the top. They come out juicy and extremely flavorful and when cool make an excellent finger food. My ex insisted that they should be made in tomato sauce so every time we had a party she made a batch and so did I. The down side was we always had the tomato sauce Golabki left over and none of mine.
polishgirltx  
16 Jan 2008 /  #34
Golabki swimming in anything red

my grandma makes gołąbki in tomato sauce and mushroom sauce... i like both, but i prefer in mushroom sauce.... i've never had with bacon tho... but it sounds yummy...
lowfunk99 10 | 397  
16 Jan 2008 /  #35
My aunt uses tomato soup.

Receintly I had it with Mushroom sauce and it was great.
Eurola 4 | 1,909  
16 Jan 2008 /  #36
Mushroom sauce on gołąbki simply rocks. It's my first choice.
Patrycja19 63 | 2,699  
16 Jan 2008 /  #37
My family always used ketchup. :)

theres a recipe with that, they dont use plain ketchup.. but if we give out the
secret, everyone will be using it!!

all I know is theres never , ever , a leftover in the pan.. and I make alot..
and actually, they fight over who is going to take a few home.. and while
my hubby and kids are yelling at the friends and family, I am sitting back watching
and saying ,,,,,, thank you Matka and Babcia!!
krysia 23 | 3,057  
16 Jan 2008 /  #38
theres a recipe with that, they dont use plain ketchup.. but if we give out the
secret, everyone will be using it!!

So what is it? Come on, tell us! You add brown sugar to it or what?
Seanus 15 | 19,706  
17 Jan 2008 /  #39
There is a good sauce here in Poland that is often coupled with kluski, sos pieczowym or sth like that. Gołąbki drenched in that would be nice. It translates as baked/roasted sauce.
wpbnikki - | 5  
17 Jan 2008 /  #40
I shred up the leftover smaller pieces of cabbage and the heart and fry them up with a chopped onion. Then I make a sauce using Campbells tomato soup and cream of mushroom soup with a small can of tomato sauce and cook that up for a while with a few bay leaves and put that under and over the stuffed cabbage and bake. I also put the outer leaves of the cabbage that I didn't us over the cabbage to keep them moist while cooking.
monkos 1 | 5  
27 Jan 2008 /  #41
I use tomato paste with water. Then add 1 or 2 beef boullion cubes & a little vinigar. I like a little tang with the cabbage
rdywenur  
3 Feb 2008 /  #42
Someone just told me that they freeze the head of cabbage. Said then the leaves just fall off one by one and they do not interfere with the cabbage in any way in flavor or texture etc. Maybe I'll try it what's to loose ...a head of cabbage only.

What does sth mean. I have recently seen this a few times lately in other posts. At first I thought it was a typo. Curious. Now I see again in posst by Seanus.
cosmokat  
16 Mar 2008 /  #43
My mom always uses Ketchup in the stuffing and doesn't use a sauce. She got this recipe from her mom who imigrated from Poland.
Krzysztof 2 | 973  
16 Mar 2008 /  #44
ketchup for gołąbki (or pizza) is evil :)
Aniapolish  
29 Apr 2008 /  #45
Here is a sauce that my family uses:
2 T diced onion put in skilet and a little oil dash of salt- cook until translucent add 1 t flower, mix then add 2-3 T tomato paste mix - it will be thick add some water to thinn, then add 2 T of sour creme. salt , peper to taste.to thick? just add a little water. pour over golabki enjoy
Franek 8 | 271  
29 Apr 2008 /  #46
TOMATO SOUP!
miranda  
29 Apr 2008 /  #47
I think I have said it somwhere on this board but MASHROOM SOUCE really goes well with golabki:)
Seanus 15 | 19,706  
29 Apr 2008 /  #48
I've never tried mashroom souce (sic) Miranda, I'll have to give it a try.

I recommend mushroom sauce, LOL
miranda  
29 Apr 2008 /  #49
I recommend mushroom sauce, LOL

why do you always have to repeat what I say, instead of going to the shop and start chopping those mashooms;)
Franek 8 | 271  
29 Apr 2008 /  #50
Now you guys did it. I just came back from the store with 2 heads of cabbage veal pork and beef.. There will Golubki on my table tonight
miranda  
29 Apr 2008 /  #51
have fun. I tasted some with cuscus instead of rice - very nice:)

BTW, what souce are you gonna make?
Wroclaw Boy  
29 Apr 2008 /  #52
I made pierogi the other week, the filling was great but i just dont have patience for the pastry, as a result it tasted like well #### i'll master it next time.
Seanus 15 | 19,706  
29 Apr 2008 /  #53
Sorry Miranda, u react and it's quite funny. I'll have to make gołąbki again soon
miranda  
29 Apr 2008 /  #54
I'll have to make gołąbki again soon

yah, give your slaska dziewczyna a break in the kitchen;)
Seanus 15 | 19,706  
29 Apr 2008 /  #55
We made sth really simple today. Heated up bread rolls. They are amazingly good here. Put some sliced tomatoes and sliced egg on there and u have a simple and tasty meal
Franek 8 | 271  
29 Apr 2008 /  #56
Miranda; All that we ever used was Campbells soup.

Wroclaw Boy.;
I use sour cream in my dough. It makes it really tender.
My favorite is sweet cabbage,sauted in chopped onions.
Sealed, boiled until they surface.and fried on low speed in chopped onions and butter. JESUS MARIA ALE SMACZNE
Seanus 15 | 19,706  
29 Apr 2008 /  #57
Campbells Soup, yum. Baxters, a Scottish firm, is superb too. Isn't Campbells Scottish? I've been away too long. Still, Poland pips Scotland at the post for top class soups, and that's saying sth

Still, one of my favourite soup is Canadian (American?). Where does clam chowder hail from? It was legendary!! Wun Tun soup is also delicious.

Anybody know any soups beloved by Scots? Oxtail, Minestrone, Garden Vegetable etc
Franek 8 | 271  
29 Apr 2008 /  #58
Seanus;
CLAM CHOWDER!
This is very popular in the New England states. Especially Boston. If that is where it originated. I dont know. I do know that is some good stuff.
Seanus 15 | 19,706  
29 Apr 2008 /  #59
It goes down a treat, like a chilled beer after a long day's slogging away!!
Franek 8 | 271  
29 Apr 2008 /  #60
Eat more golumbki and pierogi.. We did.

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