Polish Stuffed Cabbage (Golumpkies)
Arugula Salad with Shaved Parmesan
BY PATRICK BUDNIEWSKI, EXECUTIVE CHEF AT HOLSTON HILLS COUNTRY CLUB
BY TODD JACKSON, EXECUTIVE CHEF AT THE COUNTRY CLUB AT WAKEFIELD PLANTATION SERVES 2.
1 head of cabbage 1 1/2 pounds ground beef (80/20) 1 cup cooked rice 1 egg
2 tablespoons champagne vinegar
1/3 cup milk 1 1/2 tablespoon onion, minced
1/2 cup shallots, minced
1 1/2 tablespoon celery, minced
2 tablespoons extra virgin olive oil 1 teaspoon honey 4 cups arugula 1/2 cup toasted almonds 1/4 cup shaved parmesan cheese Salt and pepper to taste 1. Combine shallots and vinegar in mixing bowl. Allow shallots to sit and pickle for a few minutes.
1 teaspoon granulated garlic
Broccoli Rabe (Rapini) BY BRUCE MCINTOSH, EXECUTIVE CHEF AT THE COUNTRY CLUB OF ASHEVILLE
1 bunch of broccoli rabe (rapini) or 4 cups of leaves, rinsed and dried 5 whole garlic cloves
2. Whisk in oil, honey and season with salt and pepper to taste.
1 teaspoon kosher salt
3. Fold in arugula, almonds and shaved parmesan. Serve immediately.
1/8 cup olive oil
1/2 teaspoon roasted red pepper flakes 2 tablespoons extra virgin olive oil 1/4 cup water 1. Sauté the garlic cloves in olive oil on medium-low heat. When the garlic is golden brown and tender, remove and set aside for later use. 2. Add the rapini to the pan and season with salt and red pepper flakes. Add water and cover 3-5 minutes.
1 tablespoon sweet paprika 1/2 teaspoon dry basil 12-ounce can crushed tomatoes 12-ounce can tomato puree 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1. Peel off 15-16 large cabbage leaves from the head and place in bowl. Pour 2-3 cups of boiling water over cabbage leaves to soften, but not fully cook. Once softened, drain off water and cool cabbage leaves. 2. In a medium-sized mixing bowl, combine ground beef, the cooked (and cooled) white rice, egg, milk, vegetables, and garlic, paprika and basil. Mix until fully incorporated. 3. In a small sauce pan, heat the crushed tomatoes and tomato puree. Season with salt and pepper; cook over low heat for 10 minutes. Once cooked, spoon ¼ of sauce into the bottom of a 9x13 baking pan. 4. Place 2-3 tablespoons of meat mixture in the middle of 1 cabbage leaf and gently roll, tucking in sides. Place rolled stuffed cabbage, seam side down, in the baking pan with sauce in it. Continue to do this until all the meat is gone, softening more cabbage leaves if needed. 5. Pour remaining tomato sauce over top of stuffed cabbage and bake covered at 325°F for 45-50 minutes or until cabbage rolls reach an internal temperature of 165°F. Serve over white rice or buttered noodles.
3. Check the stems to make sure they’re tender. Add garlic to the pan and finish with extra virgin olive oil. Serve as a side dish to any Mediterraneanstyle food or add it to your favorite Italian sandwich.
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Spring 2021
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