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Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

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Polish Eggs in Bull’s Eyes (Wołowe Oczy)

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It’s tempting to describe Polish Eggs in Bull’s Eyes (Wołowe Oczy) as a breakfast dish, but eggs are appropriate for any meal of the day. This is a quick and easy dish from the classic cookbook Treasured Polish Recipes for Americans. (This is an affiliate link which means Amazon pays me a few cents if you make a purchase.)

Polish Eggs in Bull’s Eyes (Wołowe Oczy)

We’ve made a pared down version of this recipe for ages after sampling it late at night at one of Ed’s colleague’s homes when we were newlyweds. You may know it as Egg in the Hole.

The ingredients and process on this version are simple, but don’t underestimate the outcome. Ed loved this dish;  he declared it “a $20 breakfast!” The simple add ons to our Egg in the Hole were well worth the effort. The prescribed baking time of 15 minutes gives you yolks that are set (not runny) but not hard, so adjust the time accordingly.

Before adding the recipe, let me say that I’m starting a monthly newsletter. It will include a summary of the months’ blog posts, some inside info and a recipe that isn’t part of the blog feed. Your subscription includes my infographic, Poland Travel Guide, with inspiration for your next trip to PL.

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I hope you enjoy the newsletter and Polish Eggs in Bull’s Eyes (Wołowe Oczy).

Smacznego!

Lois

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Polish Eggs in Bull’s Eyes (Wołowe Oczy)

Polish Eggs in Bull’s Eyes (Wołowe Oczy)

  • Author: polishhousewife
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Description

Egg baked in a toasted bread cutout, dressed up with a little cream and anchovy

 

Ingredients

  • 6 eggs
  • 6 slices bread
  • Butter
  • Cream
  • Salt & Pepper
  • 1/2 – 1 cup heavy cream
  • anchovies and lettuce, to garnish

 

Instructions

  1. Preheat oven to 350
  2. Remove the center of the bread with a cookie cutter (circle, heart, star?) and saute the crusts in butter until golden brown
  3. Cover the bottom of a baking pan with a thin layer of cream, top with with bread, crack an egg in the hole of each piece of bread, season with salt and pepper
  4. Pour a teaspoon of cream on top of each egg and bake for 15 minutes
  5. Garnish with lettuce and anchovies

Notes

You might like to add a little shredded cheese before baking rather than garnishing with anchovy

12 Polish Recipes for Summer

by 4 Comments

When people speak about weather in Poland, the focus is usually on the winters, but the change of seasons gives Poles a real appreciation for summer. Weekends are busy with cookouts, long days at the lake, making the most of all that sunshine. You get the idea. Here are a dozen Polish recipes for summer to add delicious fun to the your table!

 

  1. Polish Peach Cake – Ciasto Brzoskwiniowe
  2. Polish Strawberries Whipped Cream & Meringue – Truskawa z Bita Smietana i Bezy
  3. Polish Cabbage Salad – Salatka z Kapusty
  4. Polish Roasted Carrots – Pieczone Marchewki
  5. Green Beans Polish Style – Fasolka Szparagowa Zielona la Polonaise
  6. Polish Fruit Drink – Kompot
  7. Polish Cucumber Salad – Mizeria
  8. Polish Cucumbers Preserved in Brine – Ogorki Kiszone
  9. Polish Peach Ice Cream – Lody Brzoskwiniowe
  10. Polish Broad Bean Salad – Bob
  11. Polish Raspberry Jam (with optional brandy) – Dzem Malinowy
  12. Polish Cold Beet Soup – Choldnik

Summer brings a bounty of fresh fruits and vegetables. So many people have vegetable garden or an allotment that they “farm,” or they’re likely to know someone who is growing organic vegetables and will buy several kilos to enjoy now and put up for later in the year. It’s not uncommon the have a meal at a friend’s home and find out that they grew all of the produce themselves with a few lettuce plants, tomatoes, herbs, etc.

Corners near busy tram stops will have vendors with the latest in the seasons harvest, white asparagus, raspberries, cherries. It’s so wonderful to take home something that was probably picked the day before.

Whatever your tastes, sweet or savory, you’re sure to find something in this collection of recipes for summer that will sound appealing, from peach ice cream and peach cake to roasted carrots or a cold beet soup. Let me know what you’re cooking this summer in the comments. 🙂

Enjoy the long summer days.

Smacznego!

Lois

(Amazon pays me a few cents for puchase via these links)


12 Polish Recipes for Summer #summer #Polishrecipes #polishfood #polishhousewife PolishHousewife.com

Truskawka z bitą śmietaną i bezy (Polish strawberries, whipped cream & meringue)

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Truskawka z bitą śmietaną i bezy (Polish strawberries, whipped cream & meringue) is something I first sampled at Elzbieta’s home, my dear Polish friend with whom I’ve had so many fun culinary adventures. Spending the day in Swarzędz with Elzbieta always meant sharing at least one meal together and maybe a bike ride or paddling around the lake. One memorable day, Ela put together a delicious dessert made of diced strawberries, crumbled meringue kisses and whipped cream. Minimal ingredients and preparation provided maximum taste!

These are flavors and textures popular around the world. Think Pavlova, only easier. This recipe is also known as Eaton Mess, a dessert thought to originate at Eaton College in the late 1800s. I will contend that there was a Polish cook in the kitchen. 😉

I’m using purchased meringues, so this can literally be prepared in just a few minutes, rinse and dice strawberries, whip some cream, tu jest, there it is!

Truskawka z bitą śmietaną i bezy (Polish strawberries, whipped cream & meringue) need to be part of your summer! I’d love to hear your thoughts in the comments below. If I’ve tempted you to make this, please rate the recipe 5 stars in your comment. Dzieki! xxx

Smacznego!

Lois

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Truskawka z bitą śmietaną i bezy (Polish strawberries, whipped cream & meringue)

  • Author: polishhousewife
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Description

The flavor and texture of Pavlova without all the work!

Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 – 4 tablespoons powdered sugar (to taste)
  • 1 cup of diced strawberries
  • 1 cup of meginue kisses, crushed

Instructions

  1. Whip chilled cream with vanilla and powdered sugar until soft peaks form
  2. Option A: layer cream, then strawberries, and then crumbled meringue into individual serving dishes
  3. Option B: Combine cream, berries, and merginue, scoop to serve

 

 

Wuzetka – WZ Ciasto – Polish Chocolate Cream Cake

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Wuzetka – WZ Ciasto – Polish Chocolate Cream Cake, which I have also heard described as a cream filled pie (no!), gets its name from the street that housed the bakery that was the first to make the creamy chocolate treat in the early 1940s. The bakery was located on Warsaw’s East – West route, East – West in Polish being Wschod – Zachod. Other professional bakers began to make the eye-catching cake, and home bakers joined in too.

Wuzetka - WZ Ciasto - Polish Chocolate Cream Cake

It’s two layers of a light chocolate spunge, soaked in syrup and filled with stabilized whipped cream and topped with chocolate ganache. YUM! Some recipes will have you bake two thin cakes, some will have you bake one and split it. To a certain extent, it depends on the kind of pans you happen to have. I was afraid my 8 inch square would be too small, so I baked one thin layer in an 11 x 15 inch jelly roll (cookie sheet with raised edge) pan and cut the cake down the middle of the pan to get my two layers.

This is one of those many cakes, so popular in Poland that you’ll see cut with geometric precision. My knife work isn’t that precise. I figure that I can always trim the edges to get clean straight lines even if it’s not a perfect cube.

We served this cake for Father’s Day. I’m sure you’ll find an occasion that will be made even more festive by serving Wuzetka – WZ Ciasto – Polish Chocolate Cream Cake, and while mine was very tasty, I know yours will be better. I say that with no false modesty. Your WZ cake will be better because you won’t forget the baking powder!

Smacznego!

Lois

 

 

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Wuzetka – WZ Ciasto – Polish Chocolate Cream Cake

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
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Description

A Polish chocolate cake filled with cream and topped with ganache!

Ingredients

for the cake:

  • 1 cup flour
  • 1/3 cup corn starch
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 8 eggs, seperated
  • pinch salt
  • 2/3 cup sugar

for the syrup:

  • 1/4 cup cherry vodka (option, use 1/4 water if you don’t want alcohol
  • 3/4 cup hot water
  • 2 tablespoons cocoa
  • 2 tablespoons powdered sugar

for the filling:

  • 4 teaspoons unflavored gelatin
  • 5 tablespoons water
  • 1 quart heavy cream, less 2 tablespoon (reserve for ganache)
  • 1 tablespoon vanilla or 2 tablespoons cheery vodka
  • 1/4 cup powdered sugar

for ganache:

  • 1 cup of chocolate chips
  • 2 tablespoons heavy cream
  • 2 tablespooons butter
  • cherries for garnish

Instructions

for the cake:

  1. Preheat oven to 350
  2. Sift the flour, corn starch, cocoa powder, and baking powder
  3. Seperate the eggs (be sure that none of the yolk gets in with the whites, the fat will keep them from whipping up), beat the whites with a pinch of salt until stiff peaks form
  4. Cream yolks with sugar for several minutes, until light and fluffy, stir flour mixture into the yolks
  5. Fold in the egg whites, in four small batches
  6. Grease pan (11 x 15) and line with parchment paper, spread batter into pan and bake for 15 minutes or until it springs back when touched lightly in the center, cook, cut into two layers, 7.5 x 11 inches each

for other components and assembly:

  1. place one cake layer on serving platter bottom side up or in parchment lined pan (let the parchment hang over the edge so you can use it to lift the cake out of the pan)
  2. Combine the cherry vodka, hot water, cocoa , and powdered sugar, spoon over the bottom layer of cake
  3. Sprinkle gelatin over 5 tablespoons water, heat just until it dissolves, and cool to room temp
  4. Whip cream with vanilla (or cherry vodka) and powdered sugar until soft peaks form, add gelatin, whip until stiff peaks form
  5. Reserve enough whipped cream to decorate the top, spread the remainder over the bottom layer, top with second cake layer, place it bottom side up, and spoon syrup over the top layer (you may not use all the syrup, but don’t miss any spots)
  6. Place chocolate chips, cream, and butter in a bowl, microwave for 45 seconds, stir until dissolved, heating for a few more seconds if necessary, stir until smooth and shinny, spread over top layer and refrigetate
  7. Before serving, cut into squares and top with a piped star or dollop of whipped cream and a cherry

Wuzetka - WZ Ciasto - Polish Chocolate Cream Cake #polishrecipe #polishfood #polishhousewife #ciasto PolishHousewife.com

Sos Czosnkowy (Polish Garlic Sauce)

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Sos Czosnkowy (Polish Garlic Sauce) is a staple in Poland, but lucky for me, since it’s not readily availabe in my stateside supermarket, it’s easy to make. Sos Czosnkowy is used in so many ways that I have to say it’s Polish Ranch Dressing.

I remember when buttermilk ranch dressing first appeared on the scene. We put it on salads. Now, you’ll find it used with chicken wings, pizza, people are dipping their french fries and onion rings in it for heaven’s sake.

Purchases made via the Amazon affiliate links below, generate a small commission for this website.

Polish Garlic Sauce is the same way. It’s offered with pizza, with zapiekanka, along side grilled meat and potatoes, and used to make a dressing for Shawarma Salad and Wraps. It’s super tasty, and I think you’ll find a lot of uses for it too, unless you are my friend, David, who is allergic to garlic! 🙁

You can be a purist and just season the base with garlic, salt, and pepper, or dress it up a bit and add dried or fresh herbs, a combination of whatever you have on hand, parsley, rosemary, thyme, dill.

Let me know how you decided to use your Sos Czosnkowy (Polish Garlic Sauce).

Smacznego!

Lois

garlic sauce in polish pottery ramekin on cutting board with roasted potatoes

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Sos Czosnkowy (Polish Garlic Sauce)

  • Author: Polish Housewife
  • Prep Time: 15 min
  • Total Time: 15 min
  • Yield: 1 cup
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Description

A creamy garlic sauce, a versitale topping!

Ingredients

2 – 4 cloves of garlic, minced (depending on how strong you want your sauce)

1/2 cup plain yogurt

1/2 cup mayonaise

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chopped fresh herbs or a generous pinch of dried (optional), I used parsley and thyme, next time I will probably add dill, use what you like and have on hand

Instructions

Combine all ingredients, chill for at least 10 minutes to let the flavors meld before serving

Ananasowa (Polish Pineapple Vodka)

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Wondering where the Polish word for pineapple, ananas, comes from? The scientific name (genus, species) is Ananas comosus.  Ananasowa (Polish Pineapple Vodka) is the latest in my fascination with the Polish pastime of tincture making. This pineapple liqueur is going to be delicious for sipping. Even though this Polish recipe is still aging, I speak of the taste with confidence because our niece made something very similar one Christmas. Her technique was to put the vodka, sugar, and pineapple in a jar, and when the pineapple floats to the top, it’s ready to serve, it aged for only a few days, possibly a week because we sampled when we arrived for New Year’s Eve. She made it in one of those jars with a spout at the bottom, very convenient!

Ananasowa (Polish Pineapple Vodka)

I’m taking inspiration from my reference The Great Book of Tinctures (if you buy via this link, Amazon send me a few cents). A book recommended by our friend, Slawek. Just a few days after we sampled his raspberry vodka, we came across the book in a bookstore in Oświęcim, the town known for Auschwitz-Birkenau. When my mother and sister visited, of course, they wanted to see the memorial and museum, but it I just couldn’t face seeing it all for a second time. So we gave them a phone, and Ed and I spent a few hours seeing the town and hanging out at the local shopping mall or galeria.

While this is not as well-known as Wisniowka, cherry vodka, it’s a lot easier to chop up a pineapple than to pit all of those cherries.

Na zdrowie!

Lois

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Ananasowa (Polish Pineapple Vodka)

  • Author: Polish Housewife
  • Yield: 1 liter
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Description

A wonderful pineapple liqueur

Ingredients

  • 1 pound of fresh pineapple spears or chunks
  • 1 liter of vodka
  • 1 1/4 cups sugar
  • 1/4 cup water

Instructions

  1. Put the pineapple in jar(s) and cover with vodka, cover, store in pantry for 2 months
  2. Strain and filter, through coffee filter or paper towel lined colander
  3. Make a syrup of the sugar and water by heating just until the sugar dissolves, add to the pineapple vodka
  4. Bottle

Notes

For a variation, add the seeds scraped from 1/4 vanilla pod and 2 drops of cinnamon oil, now you have Ananasowa z Cynamonem

Babka Ziemniaczana (Polish Potato Cake)

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This delicious recipe for Babka Ziemniaczana (Polish Potato Cake) is inspired by a Polish cookbook I bought from a book seller at Poznan Glowny, the main train station, Regionalalna Kuchnia Polska (Regional Polish Cuisine). According to the book, Babka Ziemniaczana (Polish Potato Cake) is from the Podlaskie Voivodeship section. Podlaskie northeast of Warsaw. I’ve made this a couple of times testing it. I’ve made some changes in that I’ve added more bacon, and onion and included sausage.

After my first effort, I’ve also become a mad woman about processing the potatoes quickly to keep them becoming discolored from oxidation. I’ve found in making potato pancakes that they darkened potatoes lighten up as they cook, but that wasn’t the cake with my first potato babka, maybe because the mass was bigger or the heat was slower. If your potatoes might sit for a bit before you pop them in the oven, often the case if you’re grating or blending several, you can put them in ice water with a teaspoon of lemon juice (or vinegar) to keep them white. Just dry them well as you add them to the recipe.

Babka Ziemniaczana (Polish Potato Cake)

As I make my potato bakba confessions, let me also say that I’ve tried this with grated potatoes (the small holes) and shredded potatoes (the big side of the box grater), and grated is better. You can also closely approximate grated potatoes in a blender and that’s so much quicker and easier.

I made a smaller batch the second time around, so I’m writing up my small recipe and you can multiply depending on the number of servings you need.

  • 1 pound potatoes, 3 – 4 servings, 2 cup baking dish (ceramic bowl)
  • 2 pounds potatoes, 6 – 8 servings, loaf pan
  • 3 pounds potatoes, 9 – 12 servings, 8 inch square pan
  • 4 pounds potatoes, 12 – 15 servings, 9 x 13 pan

As you look at this, keep in mind that leftovers are a good thing. I love to have a meal ready to go on a workday evening that just needs heating, or fry up a slice with bacon and eggs the following morning.

Enjoy your Babka Ziemniaczana (Polish Potato Cake).

Smacznego!

Lois

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Babka Ziemniaczana (Polish Potato Cake)

  • Author: Polish Housewife
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 3 - 4 servings
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Description

Potatoes spiked with onions, garlic, bacon and sausage!

Ingredients

Amounts per pound of potatoes:

  • 2 slices bacon, diced
  • 1/8 pound kielbasa, quartered lengthwise and sliced 1/4 inch thick (optional)
  • 1 onion
  • 2 cloves garlic
  • 1 egg
  • 1/2 tablespoon flour
  • 1 tablespooon fresh or 1 teaspoon dried parsley
  • 1/4 teaspoon marjoram
  • 1/2 teaspooon salt
  • 1/4 teaspoon pepper
  • 1 pound potatoes

Instructions

  1. Preheat oven to 350
  2. Brown bacon, add kielbasa and onion, cooking until onion is translucent, add garlic and cook a few more minutes, cool
  3. Add egg, flour, and spices to meat mixture, stir to combine
  4. Peel potatoes (or potato, 1 large baking potato is about 1 pound), cut into 1 inch cubes, add to a blender with ice water, process just for a second two times, just enough to be sure you don’t have large chunks, pour the potato slurry through a fine colander, press with paper towels, and add to meat, stirring to combine, this just seems quicker and easier than grating on the small side of a box grater
  5. Quickly add to greased 2 cup baking dish, bake for about 60 minutes (when baking larger batches baking time may be as much as 80 – 90 minutes, babka should be firm and crust light brown

Lody Brzoskwiniowe (Peach Ice Cream)

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I have an important piece of foodie advice for you. When you visit Poland, you must eat ice cream, eat the ice cream at every opportunity. It’s just wonderful. While I’m trying to recreate a Polish ice cream, not too sweet, I can only get so close with this Lody Brzoskwiniowe (Peach Ice Cream) because I’m using American dairy products. I have nothing against Americnan dairy, but it’s just better in Poland. I’m not sure why. Smaller farms, less commercial production process? Different grass? Happier cows? I can’t say, but I found everything from ice cream to yogurt to cream cheese to just have more flavor.

Lody Brzoskwiniowe (Peach Ice Cream)

You’ll notice a theme here, the other main ingredient is peaches, in this case from our little Desert Gold peach tree. After peach cocktails, peach barbecue sauce, and peach cake, this batch of peach ice cream finished off the harvest.

Find some yummy peaches and try Lody Brzoskwiniowe (Peach Ice Cream).

Smacznego!

Lois

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Lody Brzoskwiniowe (Peach Ice Cream)

  • Author: Polish Housewife
  • Prep Time: 3 hours
  • Cook Time: 30 min
  • Total Time: 3 hours 30 minutes
  • Yield: 6 to 10 servings
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Description

Smooth and creamy with a light peach flavor

Ingredients

  • 3 eggs
  • 1 1/4 cups sugar
  • 1 tablespoonflour
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 1/2 cups heavy whipping cream
  • 4 cups ripe peaches, peeled and diced
  • 2 tablespoons bourbon or rum (optional)

Instructions

  1. Whisk together eggs, sugar, flour, vanilla and salt until well combined
  2. Over medium heat, warm milk until it begins to steam, very slowly, add hot mixture to the eggs a tablespoon at a time, blending after each addition, as the cold egg mixute begins to warm, you can add a little more with each addition, but don’t rush it, you don’t want scrambled eggs
  3. Once it’s all combined, return to the saucepan, and over medium heat, stirring (from the bottom of the pot) constantly, cook for 15 – 20 minutes, it will be thick enough to coat the back of a spoon and you should be able to leave a clean trail by tracing your finger over the back of the spoon
  4. Remove from heat, cool, chill at least a couple of hours or overnight
  5. Puree peaches and add to custard, pour into ice cream freeze and process according to manufacturer instructions until firm, add bourbon or rum just before finished (don’t add too much, the alcohol will keep it from freezing)
  6. Move to the freezer for another hour or two before serving

Ciasto Brzoskwiniowe (Peach Cake)

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Ciasto Brzoskwiniowe (Peach Cake) is just one of the many peach recipes I’ve made this week after picking about 5 pounds of peaches from our Desert Gold peach tree last Sunday. This variety ripens early and does well in the desert. The peaches are on the small side, but thet are so juicy and absolutely delicious. I’ve whipped up a peach cocktail and a peach barbecue sauce, and I’m not out of peaches yet!

I don’t know about you, may it depends on where one lives, but I’d gotten to the point where I’d stopped buying fresh peaches. I was just so tired of getting home with fruit that was so far from ripe and had no flavor at all. It seemed like baking with canned or frozen peaches was just more of a sure thing. You can imagine how happy I was to find I could grow peaches in Zone 9. I’ve taken to tieing paper lunch bags around the peaches about the time the birds become interested. It protects them for the last week or two while they ripen on the tree. I’m happy to share, but this seems to be the only way to insure that we get a few. I’m sure the birds went through more than an equal amount.

This is a pound cake like recipe, buttery but with a fluffly light texture, topped with sliced peaches. I made sort of a lattice pattern, but you can do whatever you like. Circles, lines, concentric squares. Like most Polish desserts, it’s not too sweet and emphasizes natural flavors, a nice treat after a meal or with a cup of tea or coffee. If you find some yummy ripe peaches, try making Ciasto Brzoskwiniowe (Peach Cake). You won’t be disappointed!

Smacznego!

Lois

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Ciasto Brzoskwiniowe (Peach Cake)

★★★★★ 5 from 2 reviews
  • Author: Polish Housewife
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Total Time: 55 minutes
  • Yield: 12 - 16 servings
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Description

A simple, delicious cake topped with sliced peaches

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2  cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup buttermilk, (or 1 teaspoon vinegar and milk to make 1/2 cup)
  • 1 teaspoon vanilla
  • 2 cups peeled and sliced peaches
  • powdered sugar

Instructions

  1. Preheat oven to 350 F
  2. Beat butter, add sugar and bear for a couple of minutes, add eggs one and a time and beat until light and fluffy, another 3 – 5 minutes
  3. Combine dry ingredients and add to batter alternating with buttermilk and vanilla
  4. Pour into prepared (greased and dusted with flour or use baking spray) 9 x 13 inch pan
  5. Top with sliced peaches and bake for about 40 minutes, until a toothpick inserted comes out clean and top springs back when touched lightly
  6. Cool, lighty dust with powdered sugar before serving

Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie)

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A request from a reader survey was “more cabbage recipes.” In response, I give you Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie), affectionately dubbed, fancy cabbage. This is my take on a recipe from Polish Cookery by Marja Ochorowicz-Montowa, (if you buy via this affiliate link, Amazon sends me a few cents).

Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie)

I’ve sauteed everything, dressing up the cabbage with mushrooms, onion, hard boiled egg, and a bit of dill. Wrap it all up in the pastry of your choice. I’ve used frozen puff pastry, because I had some left over from a recent batch of sausage rolls.

I can picture using this filling in a number of ways. As is, the elegant puffed pastry could be the centerpiece of a meal, slicing it at the table. You might fill puff pastry shells with the filling or use your favorite pie crust recipe and bake it with a double crust in a pie pan. You could fill little turnovers made from pie crust or canned cresent rolls. Line mini-muffin pans with a crust and the filling for a bite sized cabbage appetizer. If you’re thinking this has too many carbs or is too complicted, just serve the filling — go straight from the frying pan to a serving bowl. It will be semi-fancy cabbage.

We love the flavor combination in Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie), and I think you will too.

Smacznego!

Lois

 

PS – Know someone who would enjoy Polish heritage memoralbilia? I’ happy to be affilated with My Polish Heritage; click on the photo on the left to save 5% and I earn a small commission.

 

 

 

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Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie)

  • Author: Polish Housewife
  • Prep Time: 20 min
  • Cook Time: 1 hr
  • Total Time: -25743608.483333 minute
  • Yield: 6 servings
  • Category: Side dish
  • Method: Bake
  • Cuisine: Polish
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Description

A delicious vegetable filling in a puff pastry crust

Ingredients

  • 1 cup mushrooms, sliced
  • 1 medium onion, diced
  • 4 tablespoons butter, divided
  • 1 small head cabbage
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried dill (3-4 times more if using fresh)
  • 1 egg, hard boiled and diced
  • 1 sheet frozen puff pastry, thawed, but still chilled
  • 1 egg, for egg wash

Instructions

  1. Preheat oven to 425 F
  2. Cook mushrooms and onion in 2 tablespoons butter until onion is translucent, set aside
  3. Remove outer layer of cabbage leaves, quarter and remove core, slice 1/2 inch thick and cook in 2 tablespoons butter until tender, season with salt and pepper
  4. Return the musrooms and onions to the pan, add dill and hard boiled egg, remove from heat and cool to room temperature
  5. Roll out puff pastry on a lightly floured surface into a rectangle, approximately 14 inches x 18 inches, slice into two pieces, 14 x 6 (bottom crust) and 14 x 12 (top crust), cut small decorate shapes into the top crust to release steam (or just make a slit with a knife after the pie is assembled)
  6. Leaving 3/4 inch clear around the edge of the bottom crust, place the cabbage filling on the crust, mounding it up as you do, shape the loaf by compacting with your hands, brush outside edge with water, and place top crust over filling and seal with bottom crust by pressing together with your fingertips or a fork
  7. Bake 15 – 20 minutes, until crust is golden brown, serve warm or at room temp

Notes

When rolled out, the puff pastry will be thin and stretches easily, it may work better to make cutouts after assembling but I haven’t tried it

A pizza cutter is great for cutting and trimming the puff pastry

Keywords: Cabbage