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Polish crock pot cookery - pierogies, galumpki, bigos

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Polish crock pot cookery - pierogies, galumpki, bigos

Lambretta76 | Apr 6, 2006 10:48 AM

For my wedding reception, we're trying to do several dishes from my fiancee's and my familial backgrounds. She - being Sicilian and Swedish, is not too difficult. However, I couldn't find a Polish caterer where we're getting married and will be doing this myself.

However, besides pre-cooked (and frozen) pierogi and galumpki, as well as fresh kielbasa and sauerkraut, all I'll have is an arsenal of crock pots.

Not too familiar with crock pot cooking, has anyone tried to these dishes before?

For the bigos, it's fairly simple - cut up the kielbasa and put it in the pot with sauerkraut - turn it on for the day on low.

However, the pierogies will be in butter with onions. Since they're pre cooked, I was thinking of heating the butter and onions up in the pot for about two hours, then adding the pierogies (thawed) to the pot for another 5-6. WOuld the piergoi skins still be intact at this point.

A similar question would be for the stuffed cabbages - layer them in the crock pot, cover each layer with tomato sauce with peppers, then cover and cook for the day?

Any help would be most appreciated.

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