Name: Cooking Polish Food with Antoni Porowski | No Taste Like Home | National Geographic
Uploaded: 2025-03-25T00:45:41.000Z
Duration: 18 min 35 s
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Spoiler alert, we're gonna be making a Polish dish.

Hi everybody, I'm Antony Porowski from No Taste Like Home on National Geographic.

Adverbs of degree

I have my very good friend Molly Wang here.

I've brought Molly along because A, she's far more talented than I am and more of an expert.

And the reason we met is because of the ultimate Polish matriarch, Martha.

Who you have worked with, who I've been trolled by on social media.

And we actually got to hang out at her holiday party and now we're here making cabbage rolls.

So the reason why we're doing this is because on No Taste Like Home,

I go on a journey and I explore people's family history through the lens of food.

So I was asked to think about a dish that kind of shaped me growing up.

So gołąbki or cabbage rolls for anybody who isn't Polish is an extremely traditional Polish dish.

I have had it thousands of times, no exaggeration, but I've never made it.

Because I was raised in a very matriarchal household.

My mom would make this for me at least like once a week for me and my sisters.

And I would kind of like watch from the other side of the kitchen island.

Yes, in my family, we were taught how to cook as soon as we had motor skills.

Starting out, we have a Savoy cabbage and a green cabbage.

I personally like to keep it traditional.

No, so I love the green cabbage and this is how I had it, but I was for sure, because of your fancy fricking chef, you were gonna be like, no, let's use the Savoy cabbage.

So I like to save, I was taught to save the outer leaves and line the pot with them.

So I like to just kind of pick them off and drop them in the water, just kind of soak.

And then while I do this, you can core it.

So the reason we're doing is that we basically want to blanch the leaves.

So we want to soften them up so they're a little easier to manipulate, so they don't like crack when they're rolling them up or putting them along the pan.

So let's move that over here, that dish, and I'll pull these out.

As soon as they're kind of like malleable and flexible, they're good to go.

And then you just drop this head in, that head.

Already this like, it's literally just cabbage boiling in water, but it already smells like home.

Smells like every single, something about boiled cabbage smells like the Catholic church that I would go to on Christmas Eve with all the grandmas in their fur and everyone just reeked of cabbage, but in the best way possible.

And once the leaves start to kind of peel off on their own, we just kind of start to remove them.

So tell me more about your Polish heritage.

Before embarking on the journey of filming

I thought I was so aware of my heritage and I realized that I still actually have so much to kind of unpack, but both my parents are very Polish.

And so even though I'm technically Canadian,

Polish was the only language we were allowed to speak growing up.

We had a lot of Polish food and gołąbki or cabbage rolls was like definitely one of them.

So Polish cuisine was like a real staple of your childhood.

So see, they're just kind of like coming out off on their own.

You don't really have to do much to guide it, but they'll just kind of come off.

It really is coming off just one at a time, beautifully like that.

We're going to do a quick little reset here and then are we going to start on the sauce?

And the great thing about this sauce is that you don't have to do anything to it because it's going to cook and develop with the cabbage in the oven later.

So really it's just about getting everything in one place all together.

So a few tablespoons of olive oil and we've got two cups of minced onion.

While those are going, we're going to add our tomatoes, crushed tomatoes.

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Cooking Polish Food with Antoni Porowski | No Taste Like Home | National Geographic

awesome

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