Golabki (Stuffed cabbage)

I am not sure if I can accurately explain how to make golabki (pronounced "gah-wumpke"). It's one of those things you learn by watching in your mom or grandmother's kitchen. And my recipe is passed down by word of mouth by Polish immigrants. Of course, my mother (who is not Polish; she's just married to my dad) learned from dad's mom, and I am glad she passed it on to me. But what I learned when we had dinner made by our Polish friend, Anita, when we were in Florida last month, is that depending on where you are from in Poland, you cook your golabki different. (Well, they are always stuffed cabbage, but you might do them a different way.)

To make golabki, you always need: a head of cabbage, some cooked rice (about 2 cups), a pound of ground beef and some onion.

Take a big pot and boil your cabbage until it will be pliable enough to stuff and roll. Cook your rice at the same time.

Once the cabbage has cooled, start peeling the leaves off. Save the outside leaves that look a little rough to cover the bottom of the pan so they don't burn.

Mix the rice with the ground beef (the rice is cooked; the beef is not) add some seasonings if you want. I usually just use salt and pepper, although Anita used a little chili powder in her beef mixture.

Stuff the bottom of each leaf with the meat mixture and roll it up tightly. Place it seam-side down in the pot. Repeat until you are out of meat.

Now, it's time to cook them. I generally cook them in a big pot covered in tomato juice and sauerkraut. My grandma steamed them in water and then sauted them in a skillet with onion and sauerkraut. Anita steamed hers in water in an electric skillet and then made a yummy tomato sauce for on top. Whatever way you choose is fine. Just cook them until the meat is cooked.

Here is how Anita taught us to make her tomato sauce:

Saute finely chopped onion in a little butter. Add a little garlic.
Add 1 can of tomato sauce and 1 can of stewed, crushed tomatoes
Add some basil, a bay leaf, salt and pepper
Simmer until all the flavors mix together.
Serve over cooked cabbage rolls.

If you need more structure, this recipe isn't too bad. I just don't use green peppers because I don't like them. Although if you do, the filling IS good for stuffed peppers, too!

Instant Oatmeal

So, I went to the doctor last week and we discussed how I am a moo (not the official medical term, I'm sure) and how I have to lose weight.

But I promise you there will be lots of YUMMY healthful recipes in this part. I take the "die" out of diet, I promise.

I was just telling a friend how back before I was lazy, I used to make my own instant oatmeal. I know that sounds pretty lame, but it's tastier than the instant Quaker Oatmeal I just hacked down, and it's a lot cheaper too.

So, without further adieu, here is how to make your own instant oatmeal.

Get yourself some little ziploc baggies and fill each one with:

1/4 cup quick-cooking oats
1 T dry, nonfat milk
1 packet of splenda (I'm totally going to try the brown sugar splenda)
2 T raisins (or whatever dry fruit blows your skirt up)
and a shake of ground cinnamon

Just add hot water, and there you have a warm, delicious breakfast.

Stay tuned for some more recipes. People have been asking about my beer chicken, so don't drink all your Miller Lite, ok?