Cabbage rolls and Pohancies - KCTV5

Cabbage rolls and Pohancies

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The 29th Annual Polski Day celebration will be held Saturday, May 4, at St. Joseph-St. Benedict's Church, at 8th & Vermont, in Kansas City, KS. The traditional Polski Day Parade begins at Noon at 14th & Central, and heads east on Central Avenue to 8th Street going up the wrong way on a one way street to Vermont and ends at the church. Enjoy Polish food, music, and entertainment beginning at Noon. A special Polka mass will be held at 4 p.m. on Saturday at All Saints Church.

Here are some special polish recipes you can make at home to help celebrate the day.

Cabbage Rolls (Golambki)


10 lbs. Ground Chuck
12 Eggs      
4 Cups cooked white rice
2 med diced onions
2 large cans tomato juice
2 Tablespoon Black Pepper
4 Tablespoon Salt or to taste
1 Cup of Parsley Flakes
6-10 Heads of Green Cabbage


Preheat oven to 350 degrees and put one large pot of water on to boil. Core all heads of Green Cabbage and sub merge heads in water once it has come to a boil. Reduce to medium heat for a simmer. Allow Cabbage to simmer in water for 10-15 minutes or until the cabbage begins to turn to a brighter green color. Slowly remove each leaf with a meat fork or tongs and place on a cookie sheet to begin cooling.

Add ground chuck, eggs, rice and onions in a large mixing bowl. Mix together thoroughly. Add the next three seasonings until incorporated fully! Use a ice cream scooper or 1/4 cup to create even size cabbage rolls. Place on a tray for later use.

Take meat mixture servings from tray and place each one at the base of a cabbage leaf. Taking both sides and folding them in and rolling until you reach the end of the cabbage and place in pan with seam side down, so it will stay in tack while baking. Place into a greased roaster or baking pan. Cover with tomato juice and 1 cup of water. Cover pan and bake at 350 degrees for 1 1/2 hours.

Serve when finished. Yield 3-4 dozen.


Pohancie (Rosettes)


1 Cup of flour
1 Cup of whole milk
1 Egg (beaten)
Dash of salt
1/2 Jigger of Bourbon
2 Cups of confectioner's sugar


Mix all the above ingredients together into a smooth batter. You will need 1 1/2 lbs. Of Crisco for frying. Heat iron mold for about 15 to 30 seconds in hot oil (365 degrees). Remove mold from grease and dab excess grease on a paper towel.

Dip hot iron mold into batter, hold level and let batter adhere to the sides of the mold. Now place mold into hot grease and fry about 45 seconds on each side or until lightly browned.

Drain on paper towels. Let cool and sprinkle with powder sugar.

Makes approximately 3 dozen.


Recipe by Cathy Kolenda-Smith

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