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  • Stuffed cabbage ( Galumpkis )

    2 votes
    Stuffed cabbage ( Galumpkis )
    Prep: 2 hours Cook: 2 min Servings: 8
    by Chef Paul McGovern
    8 recipes
    >
    I have played around with this dish for years and this is what I came up with and like the best. I have spoke with my Polish friends and I have gotten many different recipe from all. So I put together many recipes and found this to be the best received from all. You can scratch make your own sauce or use your favorite store bought sauce. The choice is yours I have done this both ways and both come out great. If you do use a store bought sauce use a light style ragu ( something without citric acid ) it will pick up the flavors better than a heavy sauce. And don't use a flavored sauces they will over power what flavor you are trying to reach.

    Ingredients

    • SAUCE
    • 2 tbsp. olive oil
    • 1 small onion diced fine
    • 2 cloves diced fine
    • 2 qt. kitchen ready tomato's
    • 1 tsp sugar
    • ! basil leaf
    • S & P to taste
    • STUFFED CABBAGE
    • 2 large heads green cabbage about 3 lbs. each
    • 1 lbs. 80/20 ground beef
    • 1 lbs. ground lamb
    • 3 cups cooked rice
    • I small onion diced fine
    • 2 garlic cloves diced fine
    • 1 egg
    • S & P to taste

    Directions

    1. SAUCE
    2. Add oil and sauté onion and garlic for 2 min. on med heat
    3. (do not brown )
    4. Add tomato , sugar, basil leaf and salt and pepper
    5. simmer on low heat for 30 min.
    6. Use a bur mixer and puree to a fine sauce
    7. Season to taste
    8. STUFFED CABBAGE
    9. In a large stock pot add 1 qt. water
    10. Clean and core the cabbage place the cabbage in to the pot and steam core side down. It will take 2 to 3 min. per layer to pull off the leaves whole.
    11. Shock in cold water and repeat until you have about 15 to 20 large cabbage leaves drain well and cut out the center hard part ( this will make it easier to roll )
    12. Dice the onion and garlic fine and sauté in 1 tbsp. olive oil
    13. until tender. Set aside and allow to cool.
    14. Mix the beef , lamb , rice , egg , onion and garlic in a large bowl
    15. Season with salt and pepper
    16. Form the mixture in to small logs and roll up in the cabbage ( don't over fill ) each leaf is different and will take more or less filling. But the key is to try to keep them all the same size so they will cook at the same time.
    17. Place in a deep sided oven proof pan seam side down and cover with the sauce.
    18. Cover and cook at 300 F for 1 1/2 hr.
    19. I like to cook them at 275 F for 2 hr. or until meat is cooked to a temp of 165 F and the cabbage is tender
    20. The longer you cook them the better they are
    21. But be careful not to over cook your cabbage

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