A cooking lesson--Polish Style

First you need a cute as a button 1/8 Polish girl who is willing to do anything her crazy Grandma asks her to do!

A circa 1980 kitchen floor to walk on-and to encourage your inner Polishness to come out in full force.

One large as your head--head of cabbage--coaxed off the core by some rapidly boiling water.

I use plain white long grain white rice-1 1/2 cups of rice to 3 cups of water-cook until all water is absorbed.

The cast of secret sauces---mix together and add about 1 soup can of water.

Stir in 1 1/2 pounds of lean hamburger-yes raw-don't worry- we'll cook all of the ingrediants twice before we serve it! Stir together well and add 1 tablespoon of salt, 1/2 teaspoon pepper, and some garlic powder--about a teaspoon. Obviously-don't taste it at this point-unless of course you're French and you think raw hamburger is a delicasy!

Take one of those cooked cabbage leaves and place a large spoonful of filling in center. Fold the bottom up--sides in--and roll.

There -----you've made your first Golumbki!! Now make 12 more and place them on a rack in your pressure cooker (You can skip this part if you don't have one handy)

If you don't have a pressure cooker, just bake them longer in the oven.

Pour sauce over and pressure cook for 20 minutes.

They will look like this after 20 minutes of shushing!

Then place in a covered casserole dish and bake for 45 minutes @ 350.

Then you have your finished (not Finnish-Polish) polish feast. Dad likes catsup on them with pickled beets on the side. If you like Rye Bread-nothing tastes better with this dish!