I have been looking forward to cooking this recipe for quite some time. All someone has to say is “lasagna” and I usually drop everything I’m doing and run to the dinner table. There are a variety of ways you can make lasagna and I think that’s what’s great about it! This isn’t a traditional Polish recipe, however, I have noticed Babcia’s cookbook has several recipes that were influenced by different ethnicities other than her own.
Today I woke up with the expectation it would be yet another beautiful fall day. It was to my surprise when I stepped outside to enjoy my morning coffee that it was in fact snowing. Fall was over, and the dreadful winter had arrived for yet another year. I guess it is November after all, so I suppose us Torontonians should count our blessings we made it this far without a speckle of the white stuff.
This week, I’ve been rifling through a few of Babcia’s recipes debating which one I should tackle next. With the current weather transformation outside I thought making another soup would be my best bet. To me, winter is hibernation season, and having warm soups to cozy up with are just part of the process.
Taking this journey throughout my grandmother’s cookbook I knew at some point I would have to attempt making cabbage rolls. This is a very popular food amongst the Polish, Ukrainian, and Russian culture. They have certainly been a staple in my life for many years, and I would have to say it is one of my favourite dishes to eat. The interesting thing about them is that there are several different ingredients you can add to the filling. I have tried a variety of different kinds some of which have included spinach, only rice, or pork.
However, my grandmother’s consisted of fried onions, rice, and lean hamburger. She kept things very simple, as she always did, with most of her recipes.
Thanksgiving has past for yet another year. Sigh. I absolutely love this particular holiday and not to mention my love for all the great food that comes with it.
Did I mention I’m a foodie? I usually am not one to be found in the kitchen on any normal given day, until now, of course. This applies especially around the holidays. I find getting in the way of the head chef who is preparing for several guests is never a good idea. Trust me.
This year however, I did want to contribute somehow to our annual Thanksgiving dinner. I remember how my grandmother used to always make this delicious stuffing that I could never get enough of. It was the only food where once it was served at the table it was the first thing to be eaten, and also, the first leftover to disappear.
I always reminisce over the days when my grandmother came to visit us. She was never empty handed when it came to delicious food. Her grey Oldsmobile was always filled with large zip lock bags of pre made perogies along with several jars filled with different soups. One would think we were preparing for Armageddon but, Babcia was from the old country, and this was simply expected when you visited your family.
The jars with the beef barley soup always had a yellow lid. I loved this because I could always spot my favourite soup amongst all the plastic bags being unloaded into our kitchen.
Growing up, I remember sitting around the dinner table with my family and enjoying Babcia’s (grandma’s) meatloaf. I must admit this was not always the case.
I am not a picky eater by any means, but let’s just say, meatloaf never presented itself as being appealing to me, until Babcia forced me to try it. Well, not literally force but, put it this way, one time, when I stayed with her for a week, she pretty much only supplied meatloaf everyday. She did this, of course, not because she couldn’t make anything else but because she was trying to teach me a valuable lesson.
As you can imagine this left me in quite the predicament, I either starve, or eat the meatloaf. It was then, that I squirmed, pursed my lips together, closed my eyes, and took my first bite, and bang!
This was meatloaf? I couldn’t believe it. I had been missing this, all nine years of life?