Golumpki and thinking of Bopchi

The easiest way to make Golumpki is by memory with your Bopchi close to your heart. My grandmother used to make these for me as a kid. This afternoon I took some time to construct the recipe from a memory of my childhood taste, warm cup of tea nearby. I browned some ground pork, added in some onions and cooked them until they were tender with a clove of garlic and a pinch of oregano. Then I added cooked rice and fresh pepper.

I rolled the pork and rice mixture up in large leaves of Savoy cabbage and thought about her.

I topped the rolls with canned tomato soup (the same color as the lipstick she wore) and braised them in a 350*F oven for an hour. Once cooked, top with a pat of butter and more fresh pepper. Miss you.