Monday, March 28, 2011

Stuffed Cabbage (Galumpkis)

I was looking for a different recipe that I have never made before.  I was shopping at my local supermarket and saw stuffed cabbage and thought to there is something I have never made before!  I called the hubby and asked if he has ever had them and his reply was no but it sounds good so go for it!

So here I am posting a stuffed cabbage recipe.

Here is what you'll need:

For the sauce:

  • 2 tbsp olive oil
  • 28 oz can crushed tomatoes
  • 2 tbsp white wine
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • salt and pepper

For the Cabbage Rolls:

  • 1 large head of cabbage (core cut out)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp dry red wine
  • 1/4 cup chopped parsley
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 egg
  • 1 1/2 cups cooked white rice

To make the sauce:

Heat olive oil in a sauce pan and saute garlic for one minute.

Add the crushed tomatoes, sugar, wine, vinegar and salt and pepper.
Allow to simmer for 5 minutes and set aside.

For the cabbage rolls:

In a skillet saute onions and garlic in olive oil for 5 minutes.

Now add the parsley and tomato paste.

Next add a 1/2 cup of the sweet and sour tomato sauce.
Mix well and let simmer for a couple of more minutes then remove from heat and place mixture into a large mixing bowl.

Now add the pork and beef in a skillet and cook half way.

Once cooked half way add to the mixing bowl with the onion mixture.

Now add the cooked white rice and the egg and mix well.

Cut the core out of the head of cabbage and place the entire head of cabbage into a large pot of boiling water.  Allow to boil for 5 - 8 minutes.
This step helps remove the cabbage leaves without breaking them.

Let the cabbage head cool enough to handle it and the start to take the cabbage leaves off.  Try to keep the leaves intact.  Take the outside extra large leaves and place them aside.

Scoop 1/4 cup of the meat mixture onto the cabbage leaf.

Now fold the leaf over the meat mixture.

continue to roll until the meat is covered

Here you have a cabbage roll.  Continue to do this until all the meat is gone.
Now line a baking dish with the extra cabbage leaves, this will help prevent the cabbage rolls from burning while they are baking.

Look at that, isn't that pretty.

Now take the remaining sauce and pour it over the cabbage rolls.  Cover the baking dish with tinfoil and bake at 350 for about an hour.

I have to tell you that is is probably one of my husbands favorite meals now, he could not stop saying how great they were.  
We had them as leftovers last night and we think they might have been better the second night.
They also freeze really well!

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