"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 12-20-2006, 03:47 PM   #31
Assistant Cook
 
angelbear9114's Avatar
 
Join Date: Dec 2006
Location: Chicago, IL
Posts: 23
romanticf16...I am Ukranian as well and that sounds very similar to the way I do it with the coring, blanching, paring (some wonderful scars and burns from that process), but instead of the Campbells' what I do is just line a turkey roaster with the garbage leaves that you can't use, fill it to the top with goblackis, cover the top with another row of throw away leaves and then a heavy layer of ketchup...However instead of the usual tomato sauce I like mine with a nice onion-mushroom gravy or just melted butter...thats just how my family always ate them.
__________________

__________________
angelbear9114 is offline   Reply With Quote
Old 12-21-2006, 08:19 AM   #32
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Using undiluted tomato soup is something I have been thinking a great deal about. Actually, it's what inspired my use of tomatoes, chicken stock, and roux with my last batch (essentially what a traditional tomato soup is based on along with a few extras). But the "sauce" that I cooked my golabkis in had the consistency of soup, rather than a condensed version. I'm going to make a sort-of "Tomato Demi" to cook my rolls in next batch.

One of the things I'm trying to do is finish with a sauce rather than a broth. I think using uncooked rice will soak up the released fluids from the meats/vegetables (also increasing flavor), and the simmering "Tomato Demi" will provide the viscosity I'm after.

Still need to try that bacon in a batch too...

EDIT: The thickened "Tomato Demi" would be similar to the highly thickened bechamels that some people use for Lasagna. I have high hopes for my next batch...
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-21-2006, 08:26 AM   #33
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Nicholas, the sauce I make is tomato sauce with a touch of sugar and a touch of lemon juice. After the cabbage rolls are done, I thicken the juices with a cold water/corn starch slurry. Then pour this back over the rolls. I make extra sauce to put over the potatoes I always serve with this. Otherwise, my recipe is just like Ronjohn's. I did throw together a salmon mixture years ago for one daughter that would not eat red meat and did not care much for tomato based sauces. I made a mushroom-white sauce to cover those.
__________________
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 12-21-2006, 08:37 AM   #34
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Thickening after is something I've also considered (and need to try!). I would probably use a roux though, so that it won't weep on me after a night in the 'fridge.

Thanks Shunka!
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-21-2006, 08:56 AM   #35
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I never had any "weeping" problems with any leftover. I make a huge batch so that I can freeze some of the rolls with the sauce (these do freeze very well!). Hubby loves to take some with him on the road and it makes it easy if I want just a few at the last minute.
__________________
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 12-21-2006, 10:20 AM   #36
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Shunka - Interesting. Usually corn starch only holds for a few hours when I cook, and then I begin to see small pools of water/juices forming again on the surface.

I love braises like Golabki too! They freeze excellent, and usually get better the longer they have to sit in their sauce! A good braise/stew is my favorite type of dish to cook and eat. It's like magic...
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-31-2006, 11:46 AM   #37
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Finally back to doing some cookin' today. Trying a a few new things for my Golabki's...
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 12-31-2006, 11:53 AM   #38
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Enjoy eating them!! I am glad I had frozen most of the batch I made last week; the oldest daughter took half of them home when she surprised us with a visit on Christmas Day!! She was happy to see the extra sauce they were frozen in.
__________________
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 01-01-2007, 10:31 AM   #39
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
Playing around with some sauces. I feel that the golabkis themselves are great, but my sauce still needs work. Off to the kitchen...
__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Old 01-02-2007, 08:50 AM   #40
Sous Chef
 
Nicholas Mosher's Avatar
 
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I dunno. Throwing in the towel on these for awhile. The recipes I have are good, but I'm looking for something more than good.

I'll have to start scanning the papers for church fairs in the polish neighborhoods. There always seem to be good golabki's at those things. Perhaps I can pick some ideas up there.

It's my sauce that I can't seem to get 100% to my liking.

I have one more experiment to try this weekend... maybe that one will do it.
__________________

__________________
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.