Polka Stella » Polish Recipes

Polish Style Potato Pancakes

Polka Stella — Fri, 08 Jan 2010 02:53:53 +0000

My mom, Josephine made these for me to bribe me to come visit her. I have wonderful memories of her and I sitting at her kitchen table eating these pancakes.

2 cups peeled and grated raw potatoes (3 to 4 medium)
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp pepper
1 to 2 Tbsp. grated onion
2 eggs, well beaten

Mix all ingredients together. Fry in oil until golden brown. Serve with applesauce.

Stuffed Cabbage Recipe

Polka Stella — Wed, 19 Aug 2009 22:30:24 +0000

The Ingredients

1 ½ lbs ground beef (or)
1 lb beef & ½ lb ground pork
1/2 cup rice (uncooked)
1 Tbsp. butter
1 small clove garlic, chopped fine (optional)
1 medium onion (diced fine)
2 eggs
1 medium head cabbage
1 large can crushed tomatoes/with basil
1 tsp basil (optional)
salt & pepper

How to Prepare:

Put some good polka music on first … of course !

Rinse off cabbage head and cut out core. Wrap with saran wrap and microwave for 8-10 minutes. Test after about 5 minutes, be careful not to overcook.

When leaves are limp unwrap and peel off. Rewrap and microwave for about 5 minutes. Continue nuking and peeling off leaves until they are all done. You’ll need to watch as all microwaves cook differently. As the head of cabbage gets smaller your nuke times become less.

Meanwhile cook rice according to package directions mixing in one tablespoon of butter when done. Combine beef, rice, garlic, onion, eggs and salt and pepper. Place generous amount of meat in center of each leaf. Fold large sides, one over the other and then tuck ends under. Place in dutch oven seam side down, add 1 large can crushed tomatoes with basil and then add one large can of water.

Be sure the cabbage rolls are covered with liquid. Add more water if necessary. Cover and cook over low heat for about two hours or until cabbage is tender or put in roasting pan, cover and bake for about two hours.

For a delicious cabbage soup, I add the extra leaves (cut into bite size pieces) when cooking and then cut up a stuffed cabbage or two and add to all that delicious sauce.

You could also cut up some kilbasy and heat in the soup. Serve with rye bread.

Kielbasa & Sauerkraut Recipe

Polka Stella — Fri, 17 Apr 2009 12:08:12 +0000

Rinse a 3lb jar of sauerkraut in water.
Place in pot with cold water just covering the sauerkraut.
Add one teaspoon of salt, ½ teaspoon pepper and 1 tablespoon of brown sugar.
Cook until done.
Fry 4 slices of bacon (cut into small pieces) with one medium diced onion until brown. Put this in sauerkraut.
Then make a roux.
Put in sk illet, preferably iron, 2 tablespoons flour and stir until lightly brown.
Add one-cup water to make a gravy.
Pour gravy over sauerkraut.
Add one ring smoked kielbasa cut into ¼ inch slices (or whatever size you like) and cook awhile so that flavors may blend.

Pierogi Recipe

Polka Stella — Thu, 02 Apr 2009 02:09:03 +0000

PIEROGI RECIPE

3 CUPS FLOUR
2 EGGS
3/4 CUP WATER
1/2 TSP. SALT
2 TBSP SOUR CREAM
1 1/2 TBSP OIL

IN LARGE BOWL COMBINE FLOUR AND SALT. IN ANOTHER BOWL COMBINE EGGS, WATER, SOUR CREAM AND OIL. ADD TO
FLOUR. KNEAD ALL TOGETHER. DOUGH WILL BE VERY STICKY. ROLL OUT IN LOTS OF FLOUR.

CHEESE FILLING

1 1/2 LBS FARMERS CHEESE
4 OZ. SMALL CURD COTTAGE CHEESE
1 EGG

COMBINE ALL INGREDIENTS

DIVIDE DOUGH AND ROLL OUT THIN. CUT OUT CIRCLES USING A LARGE BISCUIT CUTTER. PLACE A SMALL AMOUNT OF FILLING TO
ONE SIDE OF CIRCLE. MOISTEN EDGES WITH WATER AND FOLD OVER AND PRESS EDGES TOGETHER WITH A FORK. DROP PIERGO

IN SALTED BOILING WATER. COOK GENTLY UNTIL PIEROGI RISES TO TOP (2-3 MINUTES). LIFT OUT OF WATER WITH PERFORATED SPOON
NOTE: NEVER CROWD PIEROGI AS THEY WILL STICK TO EACH OTHER. FRY UNTIL LIGHTLY GOLDEN AND SERVE WITH SAUTED ONIONS.

SMACZNY!!