Melba's Jammin' wrote:
> In article >,
> George Cebulka > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> George Cebulka > wrote:
>>>
>>>> Dimitri wrote:
>>>>> OK the "Who taught you to cook" post got me thinking:
>>>>>
>>>>> What did your grandmother cook that you miss the most:
>>>>> Dimitri
>>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
>>>> And she cooked all of it on a wood burning kitchen stove... *sigh* god
>>>> but my Bubba could cook...
>>> George, if you don't have this book, Slovensky Jedlo, you should give it
>>> consideration. You'll remember foods you've forgotten. '-)
>>> http://www.capital.net/~pem/cookbook.html
>>>
>>> Are you having a problem making holubky? Maybe I can help. Ja som
>>> Slovachka! '-)
>>>
>>> Dobru' chut' !
>>>
>> lol...Sorry I don't speak language...The sad part is that none of us
>> grandkids do. That ability was lost with our parents generation. I
>> remember my dad telling me that Bubba and Jedo were very strict about
>> them using English outside the home. I think the lesson stuck a bit too
>> well.
>> Thanks for the tip on the book. I'm going to pick up a copy.
>> Do you have the FCSLA - Slovak-American Cookbook? I have well worn copy
>> dating from 1972. www.fcsla.com/cookbook.shtml
>> I think I make pretty good stuffed cabbage, if the fact that
>> whenever I make a batch, it goes really quickly... However, I would be
>> more than interested in your version of the recipe.. Just for curiosity
>> sake, what part of the country are you from? And how many generations
>> from the old country are you?
>> George
>
> Holubky
> Cook about 1/4 cup rice in an equal amount of water until the water's
> gone.
> Fry up some chopped onion (and maybe a little green pepper) in oil and
> mix it with the rice. Stir in an egg.
> Moosh up a pound or so of ground beef and mix it with the rice mixture.
> Don't forget the salt and pepper.
> Loosen the leaves from a nice head of cabbage. I usually do it by
> cutting a cone out of the core end, sticking a two-prong cooking fork in
> it and dunking it in boiling water for a few seconds‹usually the leaf
> will fall off. Might have to cut more from the core to detach the
> leaves.
> Trim the rib from the cabbage leaf with a knife.
> Core end toward you, put a big tablespoon of the meat and rice mixture
> in the bottom middle part and roll it over once, then fold in the sides
> and roll it again to close it up. I don't believe in toothpicks; it you
> do this right, there's no need for them anyway.
> Coarsely shop the cabbage that you didn't use and put half of it in the
> bottom of a large casserole dish or deep baking pan (I use Mom's old
> cast aluminum roaster that's about 6-8" deep). You can now put a layer
> of kapusta on top of the rolls if you wish. Spread the rest of the
> chopped cabbage on top. Pour a can of tomato juice over it and bake at
> 350 degrees, covered, for about an hour.
> I think that's about it. I'm not much for measuring any of it, George.
> Sorry about that.
>
> Oven-browned potatoes and rye bread are not bad things to have with
> this. :-)
>
> I'm from Minnesota but my folks both got off the boat in 1914 (Mom) and
> not sure when Dad came over. "Our People" are from what's now NE
> Slovakia, a small village near the city of Humenne, the foothills of the
> Carpathian Mountains. I'm claimed by the Carpatho-Rusins, truth be
> told, but it's easier for me to say Slovak and let it go at that. (Andy
> Warhol was one of us.)
>
>
Thanks for the recipe. I'm pretty much of an eyeball cook, although I do
own a measuring cup..

I'm from PA, born and bred.. AS I understand it, my Bubba was born in
this country, near Scranton PA, No idea where her parents were from.
Zedo was from somewhere near Giraltovce which is in eastern Slovakia.
I'm just getting started in finding out more about him. About all I know
is that he came over around 1906 or 07. Spent time briefly in Illinois,
before setting down in central PA making his living a a coal miner.