Name: 與安東尼-波洛夫斯基一起烹飪波蘭美食 | 家鄉的味道 | 國家地理 (Cooking Polish Food with Antoni Porowski | No Taste Like Home | National Geographic)
Uploaded: 2025-03-25T00:46:23.000Z
Duration: 18 min 35 s

未來進行式

Spoiler alert, we're gonna be making a Polish dish.

劇透一下，我們要做一道波蘭菜。

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。

程度副詞

I have my very good friend Molly Wang here.

我的好朋友 Molly Wang 也在這裡。

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。

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。

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.

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。

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。

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.

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。

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。

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。

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。

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。

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 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。

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。

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。

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.

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.

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？

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.

是以，我們想用汗水來解決這些問題。

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。

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與安東尼-波洛夫斯基一起烹飪波蘭美食 | 家鄉的味道 | 國家地理 (Cooking Polish Food with Antoni Porowski | No Taste Like Home | National Geographic)

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