Golumpki and thinking of Bopchi

The way that is easiest to make Golumpki is actually by memory space with your Bopchi close to your heart. My grandmother utilized to make these for me being  a kid. This afternoon I took some time to create the recipe from the memory of my personal youth taste, cozy mug of tea regional. I browned some surface pork, added in some onions and cooked  them until they were tender through  a clove of garlic and a-pinch of oregano. Then I added cooked rice and new pepper.

IMG_2919 I rolled the rice and pork mixture up in large leaves of Savoy cabbage and thought about her.

In a 350*F oven for an hour IMG_2921 I topped the rolls with canned tomato soup (the same color as the lipstick she wore) and braised them. Once cooked, top with a pat of butter and more fresh pepper. Skip you.

I had dinner recently in  a new restaurant here in Northern California. The featured entrée was a stuffed cabbage roll, and I was very enthusiastic! This is certainly one  of my all time favorite braised dishes, and if performed correcly, there is nothing better. Really, it wasn’t. Unfortunately, it absolutely was probably the solitary worst entrée I’ve ever been supported (and that’s saying something, since I estimate I’ve eaten out 6,725 occasions!). I won’t go into details about that meal (yet), but I will say any particular one of the little problems was that it came to the table WITH NO CABBAGE! I got a meatball, and it wasn’t also a meatball that is good. So, to purge myself of that horrible experience, we chose to make filled cabbage rolls. And, not only any cabbage rolls, my Aunt Angela’s cabbage rolls.

One of my earliest, and fondest, culinary memories was sitting as a child that is young my Aunt’s kitchen table, watching her roll these packed cabbage dried leaves. In addition to my Mom, Grandmother and Grandfather, my Aunt Angela and Uncle Bill (who’s been discussed on the website a few times) were huge influences on my very early culinary development. She is most likely more famous for her amazing pies, but I think of her cooking, I think cabbage rolls for me, when. The problem that is only, irrespective of how directly I follow the recipe hers nonetheless will always taste better. That’s just how home cooking is; the ingredient that is only can’t enhance a recipe list is that childhood memory.