By: Chef Ron Dombroski
Christmas is almost here, which means you are planning your Christmas festivities, shopping for gifts or looking forward to Christmas Break. Being that I’m Polish, I’m looking forward to the Wigilia and all of the fantastic food…Golobki, Pierogi, Borscht, Kielbasa, Makowiec…the list goes on. Growing up in a Polish family, we ate most of these items daily, but some were specific to the Christmas feast. As the years passed, some family members moved away, grandparents passed away and the tradition and food that I came to know and loved disappeared with them…until now.
Last year I was invited by some members of the Polish Heritage Club to lend my skills as a chef to a couple of events: The 9th Annual Polish Heritage Club Christmas Bazaar and the Wigilia Dinner (December 5th – Madison Turners). Heaven! I had never really given my native food a thought after my Grandma Zosia passed, as she was one of the best cooks I’d ever known and made everything that I held so dear (from memory nonetheless). Now I get to indulge in all of my childhood favorites at least twice a year, though I will say that while it’s good, it’s still not as good as Grandma’s.
If you are interested in any of the Polish delights mentioned above, feel free to email me at firstname.lastname@example.org for recipes, tips or to share tips on any recipes you may have. Until next time, have a safe and fun holiday season! Wesolych Swiat!
3# Ground Beef
2C Cooked White Rice
3 Heads of Cabbage
Salt & Pepper to taste (S&P)
15 Red “B” or Salad Potatoes
2 Large Cans of Cream of Tomato Soup
2 Large Cans of Diced Tomatoes
Cut cabbage in half and steam until soft and tender – separate leaves.
Mix ground beef, rice, eggs and S&P.
Lay out steamed cabbage, fill with a scoop of beef mixture and roll up.
Cut potatoes in half and arrange in pan with cabbage rolls.
Mix tomatoes and soup, add S&P to taste.
Pour over cabbage rolls.
Cover and bake at 350 for about an hour or until potatoes are tender.
Enjoy with some nice Polish Rye!