Here are some pics of the weeks cooking

[GusRobin]

Here are some pics of the weeks cooking
Pork butt ready to pull


Standing rib roast for Christmas day


Leftovers from previous meals. Left to right: potato and sauerkraut pierogis; golabki (Polish stuffed cabbage) and kielbasa; breakfast fattie -oops I mean Christmas breakfast roll


Today we had ribs


Ribs, baked beans, corn on the cob, salad, and Syracuse salt potatoes

[La Quinta]

Wow Gus....Holy crap you did it up...love to know that golabki recipe...We love stuffed cabbage but would like an authentic recipe...if you'd like to share...

[GusRobin]

Recipe as given to me by my mom ( I noted where I modified):
2 head of cabbage ( I use 4 since the cabbage we get around here is not to leafy)
1 lb white rice
3/4 lb salt pork
1 medium onion
3 lbs hamburger ( I use homemade Italian sausage. Before I started making sausage  I would use half hamburger and half store bought Italian sausage)
1/4 lb of butter
1 can (28 oz) of peeled whole tomatoes ( I use Hunts fire roasted diced tomatoes)

Night before -
Cabbage - put cabbage in a pot of water, bring to a boil , turn off, cover and let it sit overnight. Make sure cabbage is covered with the water.
Next Day
Cook rice and drain well
Cut off skin on salt pork (if any). Chop salt pork into tiny pieces.
Cut medium onion into small pieces.
Fry onion and salt pork in butter until brown. Take out of pan and put in bowl.
Mix fried onion, salt pork, rice. Mix in meat (meat is uncooked). Add in salt, pepper, and other spices to taste. I usually add a little red pepper and garlic. Don't really measure them just add a dash or two or three.
Take cabbage and core the bottom and then peel off leaves. Some of the top leaves will be flimsy and tear when you separate. Put those aside and you will use them later.
Take the leaves that have not torn apart and shave off the vein. It is the ridge you see that starts at the part of the leaf that is close to the core. You want to shave that down so the leaf is pliable.
Get a roasting pan. Line the bottom with some of the cabbage that tore and that you set aside.
Take a good leaf, add some of the hamburger-rice mix, roll tight and put in the pan. Keep doing this until the bottom is full, then add another layer, and another until the pan is full. Cover with a layer of cabbage, the salt pork skin if you had some, and the tomatoes. If you used whole tomatoes, squash them.
Cover and put in oven @ 350* for 45 minutes, then set at 300* for about 6 hrs.
You can eat them as baked or fry them up after they are baked.

I am sure there are other recipes, but that is the one handed down in my family, modified by me as noted.

[La Quinta]

Thank you...honestly...I wrote it down!

[watchdog56]

Where do you find corn on the cob this time of year?

[GusRobin]

Thank you...honestly...I wrote it down!

No problem -feel free to ask if you have any questions.

[GusRobin]

Where do you find corn on the cob this time of year?

at Publix

[squirtthecat]

Man, that looks fantastic!

[OU812]

OK, NOW I'm really hungry!

That all looks gooood.

[chiroken]

wow, you've been busy!

[TMB]

Gus, looking great!  Those cooks look sooooooo good, better then the fast food me and Kimmie been choking down lately

[hal4uk]

That's a great start, but next time...  Make a "whole meal" why don't ya?

(PFFFFFFFFFFFT!!!!)
Looks hammerlicious, Gus!!!

[muebe]

Nice recap of the week's cooking Gus :)

It all looks great...

[SouthernSmoked]

Gus, awesome recap!

What's on the menu this week?

[OldHickory]

Gus you have been busy, and the weeks cook looks great.