This weekend I decided to attempt to cook Gołąbki for my father, having never tasted this before I wasn’t sure exactly what to expect. It was a great experience trying to cook something new..the only reason I will not share the recipe on this occasion is because the one included in my Polish Cook Book wasn’t the best and left out some major things..like when to add the Buckwheat or what type of cabbage to use.
The meal was nice and strange at the same time, I’ve never tried anything quite like it before! The Buckwheat was also a new experience on me, I am not sure if I am keen on it, but I don’t detest it! The cabbage and tomato juices blended well and added more flavour to the meat. I believe using a different type of cabbage as per the recipes online would perfect this. I may also use rice next time. Once I have tried an alternative recipe I’ll be sure to add all the details and final result on here!
In the meanwhile, if you get the chance to try it I’d definitely give this a go. Use Savoy Cabbage and if you don’t like Buckwheat try using rice. There are plenty of recipes available online which vary from one to another and I’ll be sure to add mine onto here once I have found the perfect combination.
If you have cooked this before I’d love to hear from you 🙂 Experimenting is exciting, you never know what new meal will become your favourite.
Thanks for reading!