Stuffed Cabbage Rolls Galumkis Or Galumkis Recipes

STUFFED CABBAGE ROLLS & KRAUT HUNGARIAN GALUMPKIS

Steps:

• 1. FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
• 2. FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
• 3. Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
• 4. LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
• 5. Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
• 6. Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
• 7. Serve with a big dollop of sour cream. Yummmm

MRS GALUMPKI'S STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil.
• Add rice and stir.
• Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
• Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
• Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
• Stir in half can of tomato soup and mix well.
• Put about a scant 1/4 cup of filling in each leaf.
• Roll them up from the stem end folding the sides in so the filling does not fall out.
• Do not roll too tight, just snug.
• Use a toothpick to keep them from unrolling in your pot.
• In a large wide pot, add the remainder of the cabbage, chopped up.
• This is the bed the little rolls will lay on.
• Add 1/2 cup tomato juice to the bed.
• Line up the cabbage rolls on top (It is okay to double stack them if you need to).
• Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
• Put a lid on the pot and cook on medium heat until the pot boils.
• Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
• Keep the heat on low.
• Keep the rolls warm in your crock pot if you like.
• Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
• Check for tenderness of the cabbage leaves.

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)

Steps:

• Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
• Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
• Preheat oven to 350°F.
• Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
• Place, seam side down in baking dish.
• Mix tomato sauce with the sugar; pour over rolls.
• Cover and bake for 45-60 minutes.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• Preheat oven to 350 degrees.
• Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
• Remove cabbage from water, drain and allow to cool.
• Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
• Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
• Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
• Season to taste with the salt, pepper and garlic powder.
• Mix all ingredients well. Set aside.
• In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
• Heat mixture through. Set aside.
• Fill each cabbage leaf with the ground beef mixture.
• Roll each leaf closed, folding in the sides as you roll.
• Place the rolls seam down in a baking dish.
• Cover the rolls with the sauce.
• Bake for 1 hour uncovered.
• Serve with sour cream.

STUFFED CABBAGE ROLLS (GALUMKIS OR GALUMKIS)

Steps:

• Sauce:.
• Coat a 3 quart saucepan with the oil and place over medium heat.
• Add the garlic and saute for 1 minute.
• Add the tomatoes and cook, stirring occasionally, for 5 minutes.
• Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes.
• Season with salt and pepper and remove from heat.
• Set aside.
• Cabbage Rolls:.
• Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil.
• Saute the onion and garlic for about 5 minutes, until soft.
• Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take off the heat.
• Combine the ground meat in a large mixing bowl.
• Add the egg, the cooked rice, and the sauteed onion mixture.
• Toss the filling together with your hands to combine, season with a generous amount of salt & pepper.
• Preheat oven to 350°F.
• Bring a large pot of salted water to a boil.
• Remove the large, damaged outer leaves from the cabbage and set aside.
• Cut out the cores of the cabbages with a sharp knife carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or cabbage with onions & noodles).
• Blanch the cabbage leaves in the pot of boiling water for about 5 minutes, or until pliable.
• Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling.
• Next, carefully cut out the center vein from leaves so they will be easier to roll up.
• Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan.
• This insulation will prevent cabbage rolls from burning on the bottom when baked.
• Break up 24-30 of the cookies and lay them over the leaves.
• Put 1/2 cup of meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling.
• Place the cabbage rolls side by side in rows, seam-side down, in a small roasting pan.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
• If desired, pour remaining cookies over the top.
• Fold the hanging leaves over the top to enclose and keep the moisture inches.
• Drizzle the top with the remaining 2 Tablespoons of olive oil.
• Bake for 1 hour until the meat is cooked.
• Enjoy!