{"id":5647,"date":"2016-12-12T12:52:52","date_gmt":"2016-12-12T20:52:52","guid":{"rendered":"https:\/\/hobbitsabroad.com\/?p=5647"},"modified":"2016-12-12T13:10:03","modified_gmt":"2016-12-12T21:10:03","slug":"eating-the-resistance-poland","status":"publish","type":"post","link":"https:\/\/hobbitsabroad.com\/?p=5647","title":{"rendered":"Eating the Resistance: Poland"},"content":{"rendered":"
\"Cabbage<\/a><\/div>\n

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After Warsaw fell in 1942, it seemed that Poland was pretty much done for. They decided otherwise.<\/p>\n

We all know what the word “resistance” means, but Merriam-Webster’s secondary definition is also pretty much apropos. It is, “the capacity of a species or strain of microorganism to survive exposure to a toxic agent (as a drug) formerly effective against it.” We are the microorganisms – small and previously disorganized – who will survive the present toxicity. Poland’s resistance was successful because it involved virtually every member of society – men, women, children, from professionals to laborers and religious people. And, though it was shut away behind the Iron Curtain for fifty years, Poland’s resistant spirit reignited in the days of Solidarity under the leadership of Lech Wa\u0142\u0119sa.<\/p>\n

Obviously, we need to eat some Polish food to fuel ourselves for the winter ahead.<\/p>\n

\"Cabbage<\/a><\/p>\n

In another example of America’s melting-pot culinary tradition, many people from the South grew up eating cabbage rolls. T’s mother sometimes fixed them when she was growing up, but not frequently. Cabbage rolls are a lot of work, as we discovered. The nice thing about this recipe is that though some people add a couple of eggs to the filling, those can be left out with no terrible consequence. Ground chuck and pork is the original meat for the recipe, but it’s easy enough for the veg\/ans to substitute a meat-analog in crumbled form, like Tofurky sausage and Quorn or Morning Star’s Griller crumbles. Avoiding all carbs? Leave out the rice and add chopped tomatoes. This is flexible comfort food, and can be as healthy as you like. Cabbage rolls are pretty much a meal within themselves, though a traditional side is noodles in mushroom gravy, or boiled potatoes. We ate them with baked cauliflower, because some days one must double-down on the veg. Some Polish Americans eat cabbage rolls browned in butter, with a bit of sour cream, but they’re also perfectly reasonable as is.<\/p>\n

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American Variation on Go\u0142\u0105bki<\/h3>\n