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

大家好，我是安東尼-波洛夫斯基，來自《國家地理雜誌》的 "沒有家的味道 "欄目。

I have my very good friend Molly Wang here.

我的好朋友 Molly Wang 也在這裡。

She is an insanely talented chef.

她是一位才華橫溢的廚師。

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

我把莫莉帶來是因為 A，她比我更有天賦，也更像個專家。

She has Polish heritage.

她有波蘭血統。

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

我們之所以相遇，是因為波蘭的女族長瑪莎。

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

你和誰共事過，我在社交媒體上被誰騷擾過。

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

實際上，我們在她的節日派對上還一起玩過，現在我們在這裡做捲心菜卷。

She would be very proud of us.

她會為我們感到驕傲的。

I mean, I hope so.

我是說，我希望如此。

I'm sure she would have notes.

我相信她會有筆記的。

Lots of them.

很多。

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

我們之所以這樣做，是因為《沒有家的味道》、

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

我踏上旅程，通過食物的視角探索人們的家族史。

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

是以，我被要求思考一道在我成長過程中塑造了我的菜餚。

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

是以，對於不是波蘭人的人來說，gołąbki 或捲心菜卷是一道非常傳統的波蘭菜。

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

毫不誇張地說，我已經吃過上千次了，但我從來沒有做過。

Because I was raised in a very matriarchal household.

因為我是在一個非常重男輕女的家庭中長大的。

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

我媽媽每週至少會做一次給我和我的姐妹們吃。

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

我就在廚房島的另一邊看著。

But I know you've made this before.

但我知道你以前做過這個。

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

是的，在我的家庭裡，只要我們掌握了運動技能，就會有人教我們如何烹飪。

So we were rolling cabbage rolls.

於是，我們就開始卷卷心菜。

Very different household than mine.

與我的家庭截然不同。

Very different household, yes.

是的，這是一個截然不同的家庭。

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

一開始，我們有一棵薩瓦捲心菜和一棵綠捲心菜。

Do you have a preference?

您有偏好嗎？

I personally like to keep it traditional.

我個人喜歡保持傳統。

I like the green cabbage.

我喜歡綠色捲心菜。

Wait, really?

等等，真的嗎？

Yes, I do.

是的，我知道。

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.

不，我喜歡綠捲心菜，我就是這麼做的，但我很肯定，因為你是個花哨的大廚，你會說，不，還是用薩瓦捲心菜吧。

Oh no, I like this.

哦，不，我喜歡這個。

This is an old school recipe.

這是一種老式食譜。

This is like very fundamental.

這是最基本的。

Great, awesome.

好極了

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

所以我喜歡保存，我被教導要保存外層的葉子，並用它們鋪在花盆裡。

It kind of keeps everything insulated.

它能讓一切保持絕緣。

It's really beautiful.

真的很美。

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

是以，我喜歡把它們摘下來，放在水裡浸泡。

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

然後，在我做這些的同時，你可以把它放入核心。

Awesome, is that salted water?

太棒了，那是鹽水嗎？

Oh, we should salt it.

哦，我們應該加點鹽。

Always salt, yes.

是的，總是放鹽。

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

所以我們這樣做的原因是，我們基本上是想把葉子焯一下。

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.

是以，我們要把它們軟化，使它們更容易操作，這樣在捲起來或放在平底鍋上時就不會裂開。

Okay, am I ready to core this?

好了，我準備好了嗎？

Yes, I think you are.

是的，我認為你是。

So now we're just gonna go in.

現在我們要進去了

Always use a blade.

一定要使用刀片。

I'm careful, I'm careful.

我很小心，我很小心。

That looks great.

看起來不錯。

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

我們把那個盤子移過來，我把這些拿出來。

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

只要它們具有可塑性和柔韌性，就可以使用了。

Great.

好極了

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

然後把這個頭和那個頭都放進去。

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

雖然只是水煮白菜，但已經有了家的味道。

Smells like home.

有家的味道

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.

水煮捲心菜的味道就像我在平安夜去的天主教堂，所有的老奶奶都穿著皮草，每個人身上都散發著捲心菜的味道，但卻是最好的味道。

In the best way possible.

以最好的方式

Right?

對不對？

Core side down.

核心朝下

Yeah.

是啊

Gently, carefully.

輕輕地，小心翼翼地

And then you just let it sit.

然後就放著。

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

一旦葉子開始自行脫落，我們就開始把它們摘掉。

Beautiful.

真漂亮

These things in here.

這些東西在這裡。

So tell me more about your Polish heritage.

那麼，請告訴我更多關於您的波蘭血統的資訊。

My Polish heritage?

我的波蘭血統？

Yes.

是的。

Before embarking on the journey of filming

在踏上拍攝之旅之前

No Taste Like Home,

沒有家的味道

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.

我以為自己已經非常瞭解自己的傳統，但我意識到，其實我還有很多東西需要整理，我的父母都是非常波蘭的人。

And so even though I'm technically Canadian,

是以，即使我在技術上是加拿大人、

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

波蘭語是我們成長過程中唯一被允許使用的語言。

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

我們吃了很多波蘭菜，捲心菜卷（gołąbki）絕對是其中之一。

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

所以波蘭菜是你童年的主食。

A hundred percent.

百分之百。

Okay.

好的

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

所以，你看，它們就像自己出來的一樣。

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

其實不用怎麼引導，它們就會自動脫落。

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

它真的是一次一個地脫落，美極了。

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

我們將在這裡做一個快速的小復位，然後開始做醬汁嗎？

Yes, let's make the sauce.

是的，我們來做醬汁。

Perfect.

太完美了

How do we get started?

如何開始？

So it's a very simple sauce.

所以這是一種非常簡單的醬汁。

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.

這種醬汁最棒的地方在於，你不需要對它做任何處理，因為它稍後會在烤箱中與捲心菜一起烹飪和發展。

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

是以，實際上就是要把所有東西都集中到一個地方。

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

幾湯匙橄欖油和兩杯洋蔥碎。

Beautiful dice.

漂亮的骰子

Beautiful dice.

漂亮的骰子

Which neither of us can take credit for.

這一點，我們都功不可沒。

No.

不

So we want to sweat those out.

是以，我們想用汗水來解決這些問題。

Yeah.

是啊

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

在攪拌的同時，我們要加入番茄，番茄碎。

Two cans.

兩罐

Yup.

是的。

Okay, so waste not, want not.

好吧，不浪費，不浪費。

Right?

對不對？

This is my favorite.

這是我的最愛。

I'm letting you do it.

我讓你來

Okay.

好的

In our house growing up, nothing went to waste.

在我們家，沒有什麼東西是可以浪費的。

This, not happening.

這不可能

You do not throw this out.

你不能把它扔掉。

Also, it didn't work in recycling.

此外，它在回收方面也不起作用。

So you would always rinse it out with a little bit of water.

是以，你要經常用清水沖洗。

And then I would just kind of like run it along the side.

然後，我就會沿著側邊捋一捋。

And the water is a part of this recipe.

水也是配方的一部分。

So we're just making it all happen.

所以，我們只是讓這一切成為現實。

So there's a reason for it.

所以這是有原因的。

Yeah.

是啊

And then you just like shush it around a little.

然後，你就可以把它噓噓幾聲。

I love that you stepped back because you thought I was going to get some on you.

我喜歡你退後，因為你以為我會對你動手動腳。

Good job wearing black.

穿黑衣服真不錯。

I do not have a wardrobe change.

我沒有換衣櫃。

See, look, and it's all nice and clean and it's ready to go in the recycling.

你看，這一切都乾乾淨淨，隨時可以扔進回收站。

So two cans of tomato, two cups of onion.

兩罐番茄，兩杯洋蔥。

A really nice hefty pinch of salt.

一撮鹽真不錯。

Yes.

是的。

Okay.

好的

So to make it sweet and sour, equal parts vinegar and sugar.

是以，要想讓它酸甜可口，醋和糖要各佔一半。

Okay.

好的

Light brown sugar.

淡紅糖

It's about a quarter cup.

大約四分之一杯。

Okay.

好的

And, you know, I'm eyeballing it here, but you could measure a quarter cup.

你知道，我是用眼看的，但你可以量四分之一杯。

See, like this is the part that I never saw because I was probably at school or at like swim practice when the sauce was being made and reducing and doing its thing.

你看，這是我從未見過的部分，因為在醬汁製作和還原的過程中，我可能在學校或者在游泳訓練。

Bring it up to a simmer.

將其煮沸。

Reserve a cup of sauce on the side for the filling.

留一杯醬汁在一旁做餡。

And then the rest will kind of get layered into the pot.

然後再把剩下的分層放入鍋中。

So this is it.

原來如此。

This is just, we're just going to like leave it here and let it do its thing again.

這只是，我們只是想把它留在這裡，讓它再做一次。

One thing about Polish people, we don't need spices.

波蘭人有一個特點，我們不需要香料。

No.

不

Margarine, throw it in everything.

人造黃油，什麼都放。

Have I ever used it as an adult?

我成年後用過嗎？

Absolutely not.

絕對不行。

We're up to a simmer.

我們正在煨湯。

Okay.

好的

You can bring the bowl over here.

你可以把碗拿過來

Okay.

好的

So you're going to reserve about a cup of sauce here.

是以，這裡要保留大約一杯醬汁。

And again, it's, you know, you can see the onions are not fully cooked.

同樣，你可以看到洋蔥還沒有完全熟透。

That's totally fine.

完全沒問題。

They're going to soften.

它們會變軟。

And that looks like about a cup to me.

在我看來，這就像一個杯子。

There you go.

這就對了。

Perfect.

太完美了

Thanks.

謝謝。

We've got a cup of sauce, and then this is very easy.

我們有一杯醬汁，然後這就很簡單了。

This is a half a cup of rice, a half a cup of breadcrumbs, a half a cup of chopped onions.

這是半杯米飯、半杯麵包屑和半杯切碎的洋蔥。

Those all go in.

這些都進去了。

Yep.

是的。

There is some talk about par cooking the rice beforehand.

有人說要事先把米煮熟。

I think it's an unnecessary step.

我認為這是不必要的步驟。

Breadcrumbs are so integral to Polish culture.

麵包屑是波蘭文化中不可或缺的一部分。

To this day, when I visit my father in Vermont, he has a recipe for breadcrumbs.

時至今日，當我去佛蒙特州看望父親時，他都會給我一份麵包屑的食譜。

In Vermont, he has like 10 bags of breadcrumbs that he keeps from bread whenever it goes stale from his favorite bakery that he refuses to throw out.

在佛蒙特州，他有 10 袋麵包屑，每當他最喜歡的麵包店裡的麵包變質時，他就會把麵包屑保存起來，不肯扔掉。

He's never going to be able to use all that.

他永遠也用不上這些。

I throw it out for the birds and he gets all pissed at me.

我把它扔出去喂鳥，他就對我大發雷霆。

But anyway, breadcrumbs are like a big deal in Polish cuisine.

但不管怎麼說，麵包屑在波蘭菜中是個大問題。

I did not know that.

我並不知道。

Yeah.

是啊

It brought back a lot of childhood memories for me, obviously.

很明顯，它勾起了我很多童年的回憶。

Okay.

好的

We're plopping these in.

我們把這些放進去

Deep breath.

深呼吸

Great, deep breaths.

深呼吸

Okay, so then now we have some spices.

好了，現在我們有了一些香料。

Two teaspoons of fresh thyme, paprika, and caraway seeds.

兩茶匙新鮮的百里香、辣椒粉和薺菜籽。

Yep.

是的。

Which is also new to me.

這對我來說也很新鮮。

I didn't really ever put caraway seeds in mine.

我從來沒有在我的食物裡放過茴香籽。

Okay, so two eggs.

好吧，兩個雞蛋。

Okay.

好的

Do you really think that it's more dangerous to crack it on the side of the bowl because the shell goes in?

你真的認為在碗邊敲碎更危險嗎？

I think it's a personal preference.

我認為這是個人偏好。

I mean, people do what they want to do, you know?

我的意思是，人們做他們想做的事，你知道嗎？

Nice big pinch of salt.

放一大把鹽

Perfect.

太完美了

Some pepper.

一些胡椒粉

And we're doing pork and beef today.

我們今天要做豬肉和牛肉。

Yep.

是的。

Go ahead.

說吧

I'm mixing it, great.

我正在攪拌，很好。

I get why some people use gloves, but it just doesn't feel like there's as much love in it.

我明白有些人為什麼要使用手套，但感覺裡面沒有那麼多愛。

It's a disconnect.

這是一種脫節。

There's a disconnect.

有一個脫節。

Yeah, it's a disconnect.

是的，這是一個脫節。

And if your hands are clean, which mine are,

如果你的手是乾淨的，而我的手是乾淨的、

I don't know about yours.

我不知道你的情況。

I hope they are.

我希望他們是。

I wasn't petting my dog three minutes.

我沒有撫摸我的狗三分鐘。

No, I'm kidding.

不，我在開玩笑。

I definitely wash my hands.

我一定會洗手。

While I'm manhandling this raw meat, why don't you tell us about the vegetarian version?

在我處理這些生肉的時候，你為什麼不告訴我們素食版的呢？

Yeah, sure.

是的，當然。

So for all of our vegetarian friends and allies out there, you can swap this meat mixture for lentils and mushrooms.

是以，對於我們所有的素食朋友和盟友來說，你可以把肉餡換成扁豆和蘑菇。

I would chop up the mushrooms and mix it in with some lentils and fold it in just exactly like you're doing meat.

我會把蘑菇切碎，和一些扁豆混在一起，然後像做肉一樣摺疊起來。

Would you cook them raw?

你會生煮它們嗎？

I would saute them, yeah.

我會把它們炒一下，是的。

You would saute them a little because there's a lot of moisture there, right?

你會稍微炒一下，因為那裡有很多水分，對嗎？

You definitely want to get rid of some of the moisture from the mushrooms.

你肯定想去除蘑菇中的一些水分。

When I think back on my eight or 10-year-old self, no part of me ever thought that in the future

當我回想起八歲或十歲時的自己，我從未想過將來

I would be honoring a dish like this in a way like this.

我會用這樣的方式來紀念這樣一道菜。

It's just something that's so personal and to be able to share it with other people and the excitement that it gives me, it's just really sweet.

這只是一件非常私人的事情，能夠與其他人分享它，以及它帶給我的興奮，真的很甜蜜。

Okay.

好的

That looks great.

看起來不錯。

Just kidding.

開個玩笑

Raw pork, we don't do that.

生豬肉，我們不做。

There you go.

這就對了。

I'm going to wash my hands.

我要去洗手。

Oh, wash your hands.

哦，洗手。

That'll be a first.

這將是第一次。

So the last part of this is assembly.

最後一部分是組裝。

So we're going to start to roll our cabbage.

現在我們開始卷卷心菜。

Have at it.

請便。

Okay.

好的

We have to make sure, very important, someone in my family used to say when making cabbage rolls, we have to make them a little smaller than you typically would because people, quote, eat too much.

我們必須確保，非常重要的一點是，我家有人常說，在做捲心菜卷的時候，我們必須做得比一般的捲心菜卷小一點，因為人們，引用一句話，吃得太多了。

Okay.

好的

Yeah.

是啊

It's a very Polish mother thing to say.

這是一個非常波蘭母親說的話。