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Golumpkie Central
Gonciasz Family Recipes
I have decided to call this page "Golumpkie Central" because I have recently learned that there are so many versions of this dish. I am a member of a great mailing list of people, the "PolandBorderSurname" List, which if you are researching for Polish, and other European ancestors, this is the place, and you can join too! They are a fabulous group of people who are very knowledgable on the subject.
One day "someone" (I don't know for sure, because he/she never signed their name) asked about "Polish stuffed cabbage rolls." Well, being as they  were new to the list, neither of us knew,  that on the "List" this question was not permitted because we must stick strickly to genealogy research. But they have created an additional site for recipes and food talk, their "Polish Traditions" page.  The other member did not recall the name of the dish, only that they recalled being a participant in the making of it, as a youngster. So I happily replied, (because that was one of the few questions I could answer), that it's name was "Golumpkie". But I soon discovered, thanks to the person who brought the subject up in the first place, that this dish had different names, depending on what part of Poland your Ancestor's  were from. It also took on other variations the farther it spread. It is also a Carpatho-Rusyn, Czech, Slovakian and Polish dish. Therefore, you will notice that although the main recipe itself is still there, it is complimented by other ingredients, changing the recipe slightly, and it's name, depending on it origin.
  All the recipes below were contributed by my new "Friends" on this list. In an attempt to help others with this valuable lesson (on how much a family recipe could be a hidden secret to your Ancestor's true  Country of origin, or which part of it that they may have originated from) this is an "insight" to each person's contributed recipe, and which European area it originated from (handed down).
First I have to say "Thank You" to the people below who contributed their recipes, and I want to say to them, that they are an inspiration to me too.
If you have another version of this dish and would like to have it added, please email me with your recipe, and place of origin, and I'd be happy to add it.

jlsman3@aol.com

Golumpkie #1
Contributed by Tina Ellis- Thanks Tina, looks great!
**********************************************************************************
I will have to ask Tina again where this recipe originated from and her ancestors.


1 lb. hamburger
2 raw eggs
2 cups of rice cooked
(I use shortgrain brown rice)
1 diced onion
1/2 diced bell pepper
1 large head of cabbage (2 if they are small)
1 large can of stewed tomatoes

Get a large pot of water boiling and parboil the cabbage. Use a large
sturdy metal fork to hold the core of the cabbage in the water and cut the
leaves off one by one. Drain them.

When the rice is ready, mix everything else except for the stewed tomatoes.
Place the mixture on the thickest part of the cabbage leaf and fold the
sides towards the center, and roll the balance of the leaves.

Place them in a roasting pan and pour the stewed tomatoes over them, and
bake them at 350 degrees for 45 minutes. If the leaves are small, use two
leaves to make them. Cut up leftover leaves and put them on top of the
rolls

Sometimes I get small mushrooms and slice them real thin and put them into
the mixture also.
Yummy.
Tina Ellis
I forgot to add salt and pepper to your
taste. My grandmother used to use tomato sauce. I'm partial to stewed
tomatoes. It gives it a great flavor because of everything in the stewed
tomatoes. I love this with mashed potatoes. I use the short grain brown by
Lundberg.  It has a nutty taste. If you eat this rice, you won't like white rice. :)








Golumpkie #2

 Contributed by Mary Jocums
Here's the recipe for galumpki my mother-in-law, Julia Czarnecki
Jocuns, gave me when we were first married. We soon had to double the
recipe, as the whole family really digs in. Julia
never measured ingredients, though she always knew the weight of the meat
that went into her dishes. Great-grandma Bronislava's family came
from Lopienno (that's a an l-slash, therefore "w") south of Poznan. I
think we can assume that as the origin. Her husband's people were from
Trzcianka/Bielizno, Poland.
Thank you Mary, George and Julia!
********************************************************************************
1 # ground beef
1 Tbsp. chopped onion, optional
2 slices bread, soaked in water
1 egg
3/4 tsp. salt
good dash pepper
pierogi (noodle) dough made with 1 1/2 eggs
small head cabbage
Mix beef, onion, bread, egg,salt and pepper. Parboil cabbage to loosen
large leaves. Use about half of the ground beef mixture to stuff cabbage
leaves. In large pot, cook cabbage rolls until tender in :
1 size 2 1/2 can tomatoes
2 or more cans water
Center of cabbage can be cut up into soup.
Roll out circles of the pierogi dough. Stuff with remaining beef
mixture. Seal edges well, but poke in the middle once with a fork. Cook
in boiling water until dough is done. Any extra meat can be added to the
soup as balls.
When cabbage rolls are tender, reduce soup to simmering
temperature and thicken with:
1 1/2 Tbsp. flour
1/2 C. water
1/2 egg
1/4 C. sour cream
Blend in blender, add small amount of hot soup gradually, then stir
briskly as thickening is stirred into the soup. Do not boil after this so
as not to cause curdling.
Julia dished up the soup and added one or more dumplings to the
bowl. Serve hot.
I use about double that amount of sour cream these days.       Mary Jocums







Other Comments on this dish and Possible Origins.

My background is Slovak and the people in our area use tomato soup and/or
tomato or sauerkraut and/or sauerkraut juice. Some use a combination of
both. Don't know of anyone using mushroom soup.       Ed

The Russian version uses chicken consomme', sour cream, 1/2 and 1/2, and 3T
of catsup; the Bavarian one only uses sour cream and tomato paste and the
Hungarian one (which my husband's recipe is most similar to) uses some sour
cream, lots of sauerkraut and the juice, bacon, pork chops and buttermilk.
My husband's family also throws in some chopped tomatoes and tomato sauce
Kathy H.



More Recipes Below!!!
The recipes below are Golumpkie Recipes that I found on
Various Web sites. I have listed the web site address of where I found them.
These sites also had several other great Polish dishes.



http://www.polstore.com/html/polishrecipes.html



Golabki (Cabbage Roll-Ups)
1 large head of cabbage,center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
1/2 stick of butter or margarine


Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauted onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.





http://www.globalgourmet.com/destinations/poland/golabki.html
POLAND
Cabbage Rolls
(Golabki)
1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal (opitioal)
16 oz can tomato sauce
8 oz can tomatoes
2 cups cooked rice
2 eggs
1 onion finely chopped
2 Tbsp. margarine
Salt and pepper to taste
Remove the core from the cabbage. Put the cabbage in boiling water and remove the leaves as they soften. Saute the onions in the margarine for a short time. In a bowl add the onions, meat, rice, eggs and salt and pepper, mix this well.
Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.


This one just looked good for a cabbage dish.

http://www.lilsis.com/GARAGE/gpcook.htm#SSRED
SWEET & SOUR RED CABBAGE
1 head shredded red cabbage 3 washed, cored, pared, chopped apples 1/2 cup firmly paked brown sugar 3/4 tsp allspice 4 whole cloves 1/2 cup vinegar 1/4 cup butter
Toss all (but vinegar and butter) in large pot, add water to just cover. Cover pot loosely and bring to boil. Boil over moderate heat til cabbage and apples are tender (8-12 min).
Remove from heat, drain and toss with vinegar and butter.





http://www.ajlc.waterloo.on.ca/Recipes/Polish/
Cabbage Rolls
Recipe By : Dave Dillman's Mother

3 Pounds Chuck 1 Cup Cups Long Grain Rice cooked 1 or Maybe 2 Heads Cabbage 1/2 Pound Sliced Bacon 1 Medium Onion Diced Salt And Pepper To Taste Select soft heads of cabbage. Cut the hard core out of the head. Boil or
simmer in hot water til the leaves come off easily. Cut off the large vein
from each leaf. Saute bacon slices, and when not yet crisp, add chopped
onion. Continue sauteing until bacon is crisp and onions are translucent.
Mix bacon/onions with chuck, then put some rice into that mixture and salt &
pepper to taste. Don't use too much rice. You don't need to use all the
rice cooked. Place more than a Tbs of meat on a leaf toward the bottom or
attached end. Roll starting at that end, and when complete, close by
stuffing the ends into the meat. Place rolls on their sides in a roaster,
with enough water to come 1/2 way up the side of the rolls. (Can put about 2
Tbs bacon drippings in the water to add flavor.) Place in a 350 F. oven
covered for about 45 minutes. Turn rolls over to other side and cook another
45 minutes. Remove cover last 30 minutes.