Our Reaction to Polish Cabbage Rolls - Easy to Follow, Step by Step Recipe

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Күн бұрын

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@MaxSujyPOL 4 ай бұрын

Czy napisy są przydatne? Jeśli to czytasz i podoba Ci się wideo, rozważ subskrypcję. Mamy buymeacoffee, w którym możesz poprosić o film, jeśli podarujesz kilka kaw: buymeacoffee.com/maxsujyreact . Dziękujemy za wsparcie.

@pyci21 4 ай бұрын

If you want recipes of Polish cuisine, contact me and I will send them to you, or look for "Rączka gotuje" where he shows you how to do things and there are English subtitles.

@pyci21 4 ай бұрын

I am Polish and I can see that the woman on the video has no idea how to cook; first of all, if you add garlic, it should be added at the end of frying or else it will become bitter; rice for stuffed cabbage rolls is cooked and only then you add meat and onion; tomato puree and broth is added only after stuffed cabbage rolls are done and you stew in it.

@lamerekeklerek 4 ай бұрын

@@pyci21 yeah, exactly what I was thinking and I'm not a good cook but those just felt wrong - I mean maybe the rice would suck the water from the meat or the broth/sauce but in my opinion it should not be like that... also garlic is in my opinion is optional (and even if you go for it, it should be like you said thrown later to the pan like you said), same goes for tomato in the filling - in sauce it is almost a must have but when it comes to the filling i would say "not exactly" - it might be but that one depends on the recipe and those differs on the regions... Not to mention resting - i mean if your rice was cooked before then you probably do not need to do any rest but resting changes the texture especially when you go for whole night and this new texture some ppl like and others not so much To sum up: Not a terrible recipe but is not best either - It will get you "somewhat experience" of gołąbki but not the best, oh and most important one: DO NOT REPLACE ANYTHING WITH HEALTHIER COUNTERPARTS - so no olive oil instead of butter etc. - if you are not obese, or your health preventing you from doing something then you can use butter from time to time ffs, it has a different flavour after all so just treat yourself

@pyci21 4 ай бұрын

Use lard for browning (rendered fat from pork fat). so I don't grease it but mix only rice, meat and spices and I wrap the stuffing in cabbage leaves and I put it in a high pot. When I put the whole pot I pour in broth to cover the pork knuckles and I add tomato concentrate (if you like more pronounced tomato taste you can add more concentrate according to your taste) and I cook them until they are soft, when they are ready they can be eaten right away.And this woman is American of Polish origin and has never been to Poland and has zero knowledge of Polish cuisine. She heard something from her grandfather and made up the rest, because no one adds mushrooms to stuffed cabbage rolls.

@pyci21 4 ай бұрын

kzbin.info/www/bejne/morRiWOEj9ONecksi=q23n_7hdjPNfIblB

@pyci21 4 ай бұрын

@MaxSujyPOL 4 ай бұрын

She's Polish and the video has 20 millions views so I thought she knew :(

@pawwrob4843 4 ай бұрын

@@MaxSujyPOL Jestem z Polski @pycia21 ma racje. Kapustę gotujemy osobno, ryż gotujemy osobno ,mięso gotujemy w kawałku osobno potem mielimy i dopiero potem łączymy składniki .Gotowe gołąbki dusimy z małą ilością wody pod przykryciem, lub zapiekamy w piekarniku.P.S.20 mln wyświetleń nie jest wykładnią dobrego przepisu, przecież mogą to być ludzie z Chin ,Chile lub RPA którzy nie mają pojęcia o polskich gołąbkach. Bzdura powtarzana 100mln razy staje się prawdą?

@yovee5912 4 ай бұрын

@@MaxSujyPOL A Pole here, she is wrong with tomatoes, you don't add it to the meat. Sorry, her Polish parents taught her something, but she's not Polish. She's just of Polish decent. She's an American, so when Poles from Poland tell you she's doing it wrong, you should consider that to be true.

@dekar111 4 ай бұрын

@@MaxSujyPOL She's NOT Polish. She's an american with polish roots. BIG difference. Her recipe is not accurate and I fully agree with other comments pointing differences between her way of doing cabbage rolls and classic way of doing real polish cabbage rolls. Even her polish language is awful, I suspect she's using it to sound more "polish". Sometimes she's even talking nonsense in polish so it is obvious that her channel is for foreigners not knowing polish language.

@dorotabarbowska2184 4 ай бұрын

@@MaxSujyPOL She is Polish? Maybe of Polish roots, but she cannot even speak Polish! Her accent is not Polish and she doesn't' know Polish cuisine.

@Jaworr96 4 ай бұрын

Her recipe is definitely not classic Polish cabbage rolls. I've never had one with garlic, brown rice and tomatoes in it. I ate with mushrooms once. The stuffed cabbage is usually topped with tomato sauce, but I never heard of tomatoes inside. As for the meat, it is best to use pork shoulder or pork neck. The rice should be white, cooked and drained, about 140-150 grams. There are also recipes in which rice is replaced by barley or buckwheat porridge. Apart from what I have written, the rest of the recipe is fine by me. Don't worry if you don't have an oven, gołąbki can be cooked. Indeed, even more people cook them 😉 All you need to do is arrange a few leaves on the bottom of the pot that were already too small to roll up. Then, as in the video when baking, simply arrange the cabbage rolls side by side. Pour vegetable or poultry stock mixed with tomato puree over the cabbage rolls. Cover the pot and cook them on low power for about 1½ hours. Towards the end of simmering, you can give a spoonful of chopped parsley or dill. BUT! Remember what kind of cabbage you are using to not overcook it. The cooking time depends on whether the cabbage is old or young, whether it is Italian, napa (pekinensis) or white cabbage.

@MaxSujyPOL 4 ай бұрын

I think she said it's her grandpa recipe but healthy style, lol! She's Polish.

@zurugar1530 4 ай бұрын

100% true. Also, boiled gołąbki match well with tomato or (wild forest) mushroom sauce and baked gołąbki are perfect in their own juice.

@evicazajdels6301 4 ай бұрын

Hi, na dnie garnka do gotowania, położyć odpowiedniej średnicy równej średnicy środka garnka, pokrywkę od garnków, metalową, by luźne liście kapusty, które wkłada się też i na dno, na te pokrywkę, pod gołąbki, też się nie przypaliły;-)Na wierzch również luźne liście kapusty ułożyć;-)..Zalać gołąbki, umieszczone w tym garnku, pewną ilością wody, na dno, tak, by wystarczyło💦 jej na cały proces gotowania-) *Thank You, Greetings, bye:-) evi*)

@dorotabarbowska2184 4 ай бұрын

@@MaxSujyPOL She is NOT Polish. Maybe her grandparents were. And this recipe has hardly anything with real gołąbki.

@dominika3762 3 ай бұрын

She's not Polish. She's Polish in an Americam sense: her ancestors were Polish. According to most countries, shes not Polish, she is of Polish descent.

@agataryznar5675 4 ай бұрын

Nie daję nieugotowanego ryżu. Pierwszy raz widzę taki przepis😳 Zazwyczaj ryż gotuję osobno. Nastepnie mieszam z cebulką smażoną grzybami i miesem

@justynaa1386 4 ай бұрын

ja daję nieugotowany bo wtedy gołąbek jest po ugotowaniu bardziej wypełniony (ryż zwiększa swoją objętość w trakcie gotowania)

@DariuszCzarnowski 3 ай бұрын

W życiu nie widziałem takiego przepisu

@yoobby6934 4 ай бұрын

Adding tomato puree to meat is a misunderstanding. In Poland, tomato sauce is made in which cabbage rolls are stewed.

@grazynasottor7328 4 ай бұрын

Czesc, to nie sa typowe polskie golabki. To jakis rodzinny wynalazek.

@ewar.2013 Ай бұрын

😂😂😂😂 muszę spróbować tych tradycyjnych gołąbków.😁😁😁😁😁😁🍀👋🇵🇱

@joannacieplak3107 4 ай бұрын

Miło się Państwa ogląda. Starsze pokolenia nie uczyły się angielskiego, więc napisy się przydadzą. Co do czosnku, to w mojej rodzinie( a mam dużą) nigdy nie dodawało się do gołąbków. Po 5 minutach na patelni, to zamiast aromatu będzie gorycz. Cebulę, ścieramy na tarce, na najdrobniejszych oczkach, ale można też podsmażyć, jak kto lubi. Ja jestem laikiem, mało wiem, ale ta Pani chyba mniej ode mnie. Poszukajcie przepisów na polskich stronach, tam nikt nie dodaje grzybów do mięsa. Większość Polaków smaży na smalcu lub oleju rzepakowym( nazywanym polską oliwą, odpornym na wysokie temperatury). To jest profanacja😢, a nie gołąbki. Nie wiem czy wytrwam do końca. Jest też mniej popularna forma gołąbków, bez zawijania. Preferowana jeśli nie możemy dostać odpowiedniej kapusty-powinna być duża ale lekka, liście nie powinny być ściśle zbite. Białą kapustę można zastąpić włoską lub pekińską( tę lubię najbardziej-krócej się parzy, łatwiej się zawija), które są delikatniejsze w smaku. Gołąbki można też zawijać w liście winogron. Z tych nieszczęsnych grzybów, to można zrobić sos do polania, chociaż my Polacy najczęściej podajemy gołąbki z sosam pomidorowym.

@MaxSujyPOL 4 ай бұрын

Jest Polką, a filmik ma 20 milionów wyświetleń, więc myślałem, że to polskie gołąbki :(

@ShawdellWolfheart 4 ай бұрын

@@huh6634 Tam nie ma nic ukiszonego. W gołąbkach nie ma nic kiszonego. Gotowana kapusta, dobrze przyprawiony farsz. Tez nie spotkalem sie z tym z czosnkiem, acz moze robic robote. Ale pomidory do farszu, to jednak profanacja. Liscie kapusty na dno garnka, by gołąbki nie przywierały to jest fakt (bo na wierzch to tylko do piekarnika, a tradycyjne gołąbki robi sie na palnikach. Dusi sie, nie piecze. Sos pomidorowy do duszenia tez. Zwykle uzywa sie koncentratu. Ale sa wariacje.

@grazynajaroni-vq4dc 3 ай бұрын

@@MaxSujyPOLto na pewno nie są polskie gołąbki! Ryż podgotowany, mięso może być mielone wieprzowe ( wołowina za sucha) surowe, przyprawy, podsmażona cebulka.Duszone w garnku, dno garnka wyłożone liśćmi kapusty.

@T_Witek_T 4 ай бұрын

I think she's american with the polish roots and this temperature is 360F (180C).

@robertwisniewski2029 4 ай бұрын

I think the source of the misunderstanding is that the lady presenting is not a Polish woman from Poland, but at least a 2nd generation Polish-American. A bit like an Italian-American teaching how to make pizza. Everything seems right, but the recipe is probably from the times before the Great Depression ;)

@katkacerasvs 4 ай бұрын

It's nice to hear that this woman considers herself polish. I mean polish immigrants often forget about their heritage very quickly. But to learn polish culture or cuisine it is probably better to reach to Poles in Poland. You'd still get 100 different opinions on the topic, but at least it would be 100 different certified polish opinions 😊

@rozaliaroyale 4 ай бұрын

teraz widać jak na emigracji te przepisy się zmieniają , o ile wiem to w originale ryż raczej powinno się obgotować , podstawą jest pieprz i majeranek ,zbędne liście kapusty układamy na dnie garnka a nie na gołąbkach sos tworzy się z pomidorowego koncentratu i wody ( nie dodajemy pomidorów do farszu ) , gołąbki dusimy na małym ogniu w garnku pod przykryciem , od czasu do czasu ruszamy nimi żeby się nie przypaliły ...

@maciejsobanski1436 4 ай бұрын

You can also put some cabage leavs on the bottom of tray. In my family we also put on the top of rols some becon slics for extra flavor. You can also use precooked rice. As you mentioned it is not neccesary to strictly follow this recipe. This dish is so popular that everyone is making it a little different. Enjoy!

@PaulCss-h6b 4 ай бұрын

Cabbage rolls made out of young cabbage is one of the best meal you can ever taste. It will literally melt in your mouth but in a way you can taste each and every ingredient seperately.

@unseelie7774 4 ай бұрын

The thing about freezing - it's not necessary, but usually if you make said 16 rolls for two people you won't be able to eat them in one or two days. And even if you love the dish you won't be eating it for a week straight. That's why she said that you can freeze a portion of it for later. We do it a lot with bigos, pierogi etc - stuff that takes long time to make and needs to be done in great quantities - we freeze one meal portions and pull them out when necessary :) And yes this lady over-complicated things, but explained really well how to prepare cabbage. We add cooked rice, because with raw rice if you don't put enough liquid it won't cook - and you don't want any crunchiness inside the roll. So meat, cooked rice, onions, spices to taste and your filling is done. Cooked cabbage is pretty sweet, so the filling can be spicy - it pairs well. Personally I don't care for the sauce, so in my house rolls are cooked in water with a little bit of tomato paste and the sauce is cooked on the side. Why you don't use fresh tomatoes? They are too watery - so you would need to puree them and reduce a lot - it's easier to just get a ready-made paste.

@Slawek_B 4 ай бұрын

Kochani...tu macie przepis jak zrobić tradycyjne polskie gołąbki. Bez udziwnień, takie jak robiły nam nasze babcie i mamy. Oczywiście rodzajów gołąbków jest ile polaków ale te są najbardziej tradycyjne. Pozdrawiam i czekam na wasze kolejne filmy bo fajnie się was ogląda. kzbin.info/www/bejne/gnfGXoOFZcuobaM

@annapiosik5982 4 ай бұрын

You can stew the stuffed cabbage rolls in a deep pan over low gas, they don't have to be in the oven. The idea is for everything to heat up together and for the meat to cook.

@PiotrJaser 4 ай бұрын

You found some strange video again. She's as much of a cook as I am a ballerina.

@cyfrowybaron9623 4 ай бұрын

At home, instead of bolka, white rice is added. Only cabbage rolls with rice are truly Polish cabbage rolls. In addition, we always cook them in water with tomato paste

@scully000 3 ай бұрын

I agree with others 1. she definitely not grow up in Poland as of accent - in US, 2. you do not add tomato puree to meat and 3. you better add cooked rice into it ;) (you wont end up with crunchy seeds inside your roll ;) ) Another thing I would add is that you do not really need a cooker or airfryer, big pan is enough. You put cabbage leaves on bottom, then your rolls and then add some water, broth or water with tomatoe puree (or can) combination- any of you prefer ;) cover again with cabbage leaves or lid and cook for an hour or more depends of quantity and you have food for many meals for two people ;). Serve them with mushroom or tomato sauce mad from sauce left after boilng rolls. Cheap and easy food to feel your family ;)

@saxonbrown1653 4 ай бұрын

Oh mom , these are not polish cabbage rolls. Who adds garlic?

@andrzejpienczykowski9086 4 ай бұрын

Remember that the lady is from the US so ives the temperature in Fahrenheit degrees so if you use Celsius you need to convert 350F

@piotrdundziak6665 4 ай бұрын

I ❤ gołąbki,👏😉😋

@wawrzonkoper7842 4 ай бұрын

Maybe I missed it, but the full name of this dish is not given anywhere: "Gołąbki w kapuście" that should be translated: "Pigeons in cabbage" - probably because od the shape. It is very popular dish in Poland, with many variations, and as you see here some people are ready do die for the only right recipe. Traditionally minced raw pork mixed with cooked white rice is used as the filling. You can add some dried forest mushrooms. There are also versions with buckwheat or mashed potatoes (without meat). My mother would sometimes put some sour cabbage in the pot. I wasn't a fan of it. In the good old days, when people made sour cabbage at home, you could throw a few whole heads into a barrel to get sour leaves for "gołąbki". There is a channel on KZbin of a Polish Jew living in the US who presents the Hasidic version of "gołąbki" in one episode. They add a huge amount of sugar to the tomato sauce! I know an Algerian, a deeply religious Muslim. When he came to Poland to study years ago, he had a problem with what to eat, because pork is most common here. He decided that "pigeons" in cabbage would be a safe dish! 🤣🤣🤣

@annapiosik5982 4 ай бұрын

adding tomato to the filling - this is strange ... Never met gołąbki llike this

@tomaszkalicki4818 4 ай бұрын

You may do polish cabbege rolls in the pot. First time i saw someone is doing this by baking it 😀.

@igorignaszewski4750 4 ай бұрын

ello gpłąbi from Poland this is not what you saw nobody in Poland adds tomatoes to the stuffing they are boiled but rather stewed in tomato sauce the stuffing itself is minced meat with spices wrapped in cabbage leaves in tomato sauce sometimes it depends on the region they add mushrooms but I am 52 years old and I have not eaten such but I really like cabbage rolls cheers. ps and this lady is only Polish by origin and she may have heard something from her mother or grandmother

@joannacieplak3107 4 ай бұрын

Jeśli chcecie poznać prawdziwą polską kuchnię, to proponuję kanał- Tomasz Strzelczyk Oddaszfartucha( prosto, smacznie i bez udziwnień, chociaż gołąbki na bogato) lub Menu Dorotki. Ciekawość zwyciężyła i jeszcze raz powiem temu czemuś??? Bo na pewno nie gołąbkom:NIE !

@adlervonschlesien4869 4 ай бұрын

This woman from the video complicates things a lot. You can cook the rice in advance and combine it with the meat, then roll it in cabbage and simmer it on low heat in a pan, covered. The second version is that you fry the meat and combine it with the rice, then roll it in cabbage and fry it in a pan. You make the tomato sauce on the broth separately and then pour the tomato sauce over the fried "cabbage rolls/Goląbki".

@daniel319666 4 ай бұрын

Its not typical clasic polish cabage rolls, like she sais her are more healthy, but its not real gołąbki because of that

@kroll01 4 ай бұрын

OMG, this is not a Polish dish... it's an American-Polish dish from the 19th century!

@Szymon-l1g8u 4 ай бұрын

The recipe does not quite coincide with how most Poles make stuffed cabbage rolls. The filling is overcooked. All you need is rice (white non-sticky), meat (preferably pork shoulder), onions, salt and pepper. As for baking the rolled cabbage rolls. Instead of five, you can cook them, take a large pot, tightly arrange the stuffed cabbage rolls in it, give enough marinade to reach about halfway up the last layer of cabbage rolls and cover with the remaining leaves. Put such a pot on low heat and cook for about 3-4 hours. At least this is how my grandmothers, my father and my mother used to make stuffed cabbage.

@dominika3762 3 ай бұрын

3-4 hours is excessive for gołąbki

@Szymon-l1g8u 3 ай бұрын

@@dominika3762 maybe but my grandma cooking this in low flame about 3-4 hours. I asked my mother, however, and she agrees with you, provided, however, that you make a fairly small number of them. My grandmother, on the other hand, always cooked a full 15 liter pot of them.

@Romorus-i3b 4 ай бұрын

kzbin.info/www/bejne/iXfSkJqJd9dnfqs this is the basic version of cabbage rolls, you don't need an oven and this lady showed you a version that was maybe a bit American or that's how it was done at her house, and you can add tomato puree or tomato juice to the cabbage rolls, because this lady added sauce from a jar, which she made herself rather quickly.

@AOTBrightSide 3 ай бұрын

If you wanna real Polish cabbage rolls, you should try a recipe from The Polish Chef - How To Make Cabbage Rolls (Gołąbki). That's the more accurate way to do that. My Mama and my Granny used to cook gołąbki like that and they were aaaawsome! 🙃

@karolinaC1997 3 ай бұрын

Not everybody uses mushrooms - using mushrooms is actually pretty rare with gołąbki (aka cabbage rolls)

@ateramnietowali 3 ай бұрын

she's not coocked the most traditional version. She should mix meat with white rice and boil it instead of coocking in oven. I never heard of anyone to add tomato sauce to meat, in poland we usually mixing tomatoes (the best for are concentrated in can on jar) in pot of boilng "gołąbki" and treat it like sauce.

@droll222 3 ай бұрын

I'm sorry, but unfortunately this woman has a very poor understanding of making cabbage rolls. What she showed was a profanation of cabbage rolls.

@blazejflorkiewicz9698 3 ай бұрын

no no no cheese! fuck! here no! xD

@annapiosik5982 4 ай бұрын

At my house, the baking dish is lined with the remaining cabbage leaves to prevent the cabbage rolls from sticking while cooking. Only on such a foundation do the gołąbki lay down :)

@Dziemionnianin 3 ай бұрын

Ad marjoram to meat , not garlic !!!

@TheYgeth Ай бұрын

If you want to cook Polish dishes - ask an American xD She is a cheerful and very nice person, but she doesn't know how to prepare real cabbage rolls. And you don't have to wait to serve this dish - you can serve it right after cooking/baking. Yes you can bake it. Baked cabbage tastes a bit different.

@jurekjurekkowalski409 4 ай бұрын

360 degrees but Farenheit

@igorignaszewski4750 4 ай бұрын

you won't find a pigeon like this lady in the movie anywhere Prześlij opinię Panele boczne Historia Zapisane Zobacz słownik

@karmen__ 4 ай бұрын

Oh, this is definitely NOT a polish way of making it. Never heard anyone to make it in the OVEN. 😮 I mean maybe someone do it like that, but it's not the default option. We mostly do it in a big pot and it's boiling in the tomato sauce (that is the only place the tomato sauce is btw). So yeah, that's that. 😅

@yvettechodek8501 4 ай бұрын

Ochryda koncentrat do mięsa, jestem Polką i takich gołąbków nikt nie robił w mojej rodzinie , jeden zrobi źle a reszta powtarza bez sprawdzenia przepisu na polskich stronach

@MaxSujyPOL 4 ай бұрын

Jest Polką i to jest przepis jej dziadka (ale bardziej zdrowy). Wideo ma 20 milionów wyświetleń, więc pomyślałem, że to polskie jedzenie.

@dorotabarbowska2184 4 ай бұрын

@@MaxSujyPOL Please do not insist she is Polish. She only claims to be,Polish while in fact she is American. She doesn't even sound Polish! To change the traditional recipe so much is an option, but than she made something inspired by gołabki, but NOT actual gołąbki .

@karolinaC1997 3 ай бұрын

You can actually do it on the deep fire pan

@l0kupl165 4 ай бұрын

If she is Polish, then I am a biologist, because I have the same reasons for calling myself that. I will add that I have no idea about biology, just like she doesn't know about Polish cuisine. First of all, we do not add tomato sauce to the stuffing. Secondly, we do not bake the cabbage rolls, we cook them in a pot with the previously mentioned tomato sauce. And thirdly, the rice should be white, or it can be replaced with groats.

@blazejflorkiewicz9698 3 ай бұрын

you can intepret it a lot :) (the balkan version is interesting!) but my kinsmen said she did wrong so im sure they are right (of course im commenting berore hand xD). minced meat, rice (or.. kasza? other grains?) seasoning. thats the basic.

@blazejflorkiewicz9698 3 ай бұрын

best mushroom are dried, then rechydriated :) and cabbage shoud be dismantled step by step. it shouldnt be coocked. if you boil it whole i think its not good xD

@zixson2135 4 ай бұрын

To dziwne gołąbki bo tak naprawdę nikt nie daje grzybów do gołąbków

@michalkrawiec3789 4 ай бұрын

Nikt to dość mocno powiedziane. Zgodzę się jest należy to do rzadkości i raczej spotyka się w wersjach jarskich tego dania ale nadal można natknąć się na grzyby.

@miumiumioumiou2066 4 ай бұрын

Na Podkarpaciu robi się też gołąbki z ziemniakami i daje sos grzybowy

@ukaszkrakowski2164 4 ай бұрын

nie trzeba w piekarniku mozna w kociolku w sosie pomidorowym tak robi kultura u babci

@marekkonieczny2316 4 ай бұрын

Dobre bo POLSKIE 😊 Nie musicie mieć piekarnika Ja gołąbki duszę kilka godzin w wysokim garnku na małym ogniu zalane sosem pomidorowym i bulionem

@MarzenaRomanowska-k6u 16 күн бұрын

Gołąbki po prostu gotujesz w garnku

@Mag_Netar 4 ай бұрын

Max & Sujy ♥

@aczka212 4 ай бұрын

do it and show us assess how it looks because I make perfect "stuffed cabbage rolls"......tbh

@Лимон-м8б 4 ай бұрын

Tradycyjny staropolski bigos według dr Russaka - Smaki polskie kzbin.info/www/bejne/pWq4l4xopM5-mbc&pp=ygUMcnVzc2FrIGJpZ29z

@mempamal44 4 ай бұрын

Vivement le 14 ,ce sera le jour où je ne serai plus membre d'une chaîne de mer...😉

@KatarzynaAugusin 4 ай бұрын

She says Fahrenheit 😂

@otas1853 3 ай бұрын

What she is cooking is definetly not the polish "gołąbki"

@BatMan-xn8wf 4 ай бұрын

nie robcie tego, to jest jakas nowa wersja,

@maciejgajoch1774 4 ай бұрын

I dont know what is she doing,but it is not a Polish cabbage rolls.

@MaxSujyPOL 4 ай бұрын

She's Polish and the video has 20 millions views so I thought it was :(

@krzysio53a 4 ай бұрын

@@MaxSujyPOLit's like with bigos, everyone has it's own recipe and it's only one correct. Although I think her's is not that tasty it could be, you should get a jist how to make good golombki

@MilenaRdzanek-i5n 4 ай бұрын

To jest podobne ale klasyczne golabki robi się inaczej

@evicazajdels6301 4 ай бұрын

Hi, na dnie garnka do gotowania, położyć odpowiedniej średnicy, równej średnicy środka garnka, pokrywkę od garnków, metalową /uchwytem, tez metalowym(!!!) do gory, dla stabilnosci tej konstrukcji;-)/, by luźne liście kapusty, które wkłada się też i na dno, na(!)te pokrywkę, pod gołąbki, też się nie przypaliły;-)Na wierzch również luźne liście kapusty ułożyć;-)..Zalać gołąbki, umieszczone w tym garnku, pewną ilością wody, na dno, tak, by wystarczyło💦 jej 💦na cały proces gotowania-) *Thank You, 💌Greetings, bye:-) evi*)

@basikm7998 4 ай бұрын

tu są prawdziwe polskie gołąbki kzbin.info/www/bejne/fqrTgnqva7qDrNUsi=b9SCq_5SUwTT4HOs

@BatMan-xn8wf 4 ай бұрын

jak golabki z grzybami nie jadlem takich

@ukaszkrakowski2164 4 ай бұрын

lepszy przepis mozna zjesc z ziemniakami kzbin.info/www/bejne/oGq1mIWZp92tmZo

@BartoszMazur-y6p 4 ай бұрын

Pozdrawiam serdecznie nie jestem kucharz ale jako Polak lubię gotować to co ta amerykański kobiety pokazywać to nie takie polskie gołąbki każdy region ma swoje a kapusty wkład pod spodem i na górę kiedy widzę filmy że Polska nie lubi tego azjat to błąd najwyższej obcy to Wietnam Chin Indii to fakt Polacy lubią ich bo są takie same jak Polacy ciężko pracować czysto i bezpieczeństwo dla rodziców

@aczka212 4 ай бұрын

I would like to point out there is an error in the recipe - too much rice!

@mariuszwloch1 4 ай бұрын

To nie są polskie gołąbki...mięso ryż, cebula...nie czosnek...na pewno nie grzyby z cebula😢 to nie są polskie gołąbki😢

@bobbudowniczy124 14 күн бұрын

To nie "POLSKIE" gołąbki!!! Są filmy z POLSKIMI GOŁĄBKAMI

@warsawfrog 4 ай бұрын

white rice, without mushrooms and garlic

@RachCiach78 4 ай бұрын

This lady puts everything fried in plastic, she has everything in plastic, for me it's unacceptable, very unhealthy... a massacre. ps. I'm from POLAND!!! HAHA!!! Uwielbiam gołąbki mojej mamy :) są pyszne!!! :)