Glumpki Casserole Food

GOLUMPKI - STUFFED POLISH CABBAGE (GOłąBKI)

Steps:

• Remove the stalk from the bottom of the cabbage head.
• Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat.
• Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape.
• Remove cabbage from water and place on a cutting board until it's cool enough to handle.
• In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use.
• In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes.
• Once the cabbage has cooled, remove the leaves from the cabbage head.
• Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf.
• Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F.
• You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish.
• Place 2 tablespoons of filling on the bottom half of a cabbage leaf.
• Fold up the bottom part of the cabbage leaf.
• Then, fold in the sides.
• Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling.
• Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls.
• Bake for 50-60 minutes, rotating pans halfway through baking.
• Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve.

BEEF AND CABBAGE (LAZY GOLUMPKI)

Steps:

• Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until bubbling, about 45 minutes.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!

Steps:

• Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
• Wash the cabbage and remove the outer leaves.
• Remove the core and put the cabbage inside the boiling hot salty water.
• Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
• Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
• Separate the leaves- you will use each leave to form gołąbek.
• Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
• Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
• Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
• Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
• Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
• Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
• Cover the dish with the lid.
• Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
• TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
• MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.

STUFFED CABBAGE ROLLS (GALUMPKIS)

Steps:

• To make the 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 the heat.
• Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it 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 and pepper.
• Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and 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 whatever.) Blanch the cabbage leaves in the pot of boiling water for 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 the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the 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 casserole pan.
• Preheat the oven to 350 degrees F.
• Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 13×9×3-inch baking dish with cooking spray.
• Bring a large pot of salted water to a boil. Add the thickly shredded cabbage and boil for 5 minutes. Drain and set aside.
• In a medium saucepan, combine V8 juice and tomato paste, bring to a boil. Reduce heat and simmer for 5 minutes.
• In a large bowl, mix the ground beef, diced onions, eggs, cooked rice and salt and pepper. *Over mixing will cause the meat to be tough.
• Place half of the shredded cabbage in the bottom of the prepared baking dish. Pour 2 cups of the tomato sauce over the cabbage.
• Add the meat mixture to the top of the cabbage and lightly press into place.
• Add the remaining cabbage to the top of the meat mixture. Reserve 1 cup of the tomato sauce and pour the remaining sauce on top and cover with aluminum foil.
• Place the baking dish on a cookie sheet and place on the middle rack in a preheated oven.
• Bake for 90 minutes, remove foil, add the reserved tomato sauce and bake uncovered for an additional 30 minutes. Remove from oven and let sit for 10 minutes before serving.

GLUMPKI CASSEROLE

Steps:

• 1. brown ground beef with diced onion.
• 2. in a cassrole dish layer 1/3 beef and onion mixture,1/2 cup rice, 1/2 a can of tomato soup, 1/2 of the chopped cabbage.
• 3. repeat with anohter layer, endin with beef and onion mixture.
• 4. mix 1 can soup with 1 can water and 2 TB brown sugar, 1 tsp salt and pour over all.
• 5. cover and bake at 350 for 60 to 75 minutes.
• 6. keep an eye on the last half hour and add a little water if it seems to be drying out.

POLISH GOLOBKI (GAWUMPKI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

GOLUMPKI - POLISH STUFFED CABBAGE ROLLS

Steps:

• Take as much core out of the head of cabbage as possible. Place in a microwavable bowl with 1/2 cup of water. Put in microwave. Set for about 10 minutes. Carefully take out of microwave and pull off as many leaves that will come off easily. Repeat process for more leaves.
• OR.
• Place head of cabbage in a pot of boiling water. Be very careful taking the head out to take a few leaves off at a time and replacing it back into the water. I use a large serving fork to stab it in the core area.
• Put your ground beef in a large bowl. Add 2 cups cooked rice, the minced onion, 1 cup of water, salt, pepper and 1 teaspoon of garlic powder or double if you like that flavor. Mix with hands. Take a hefty size tablespoon full and place on stem end of a cabbage leaf. Bring each side of leaf over into middle and roll. Place roll in baking dish (sprayed with PAM) with the seam side down. Repeat until all meat is used.
• Pour your tomato juice into a bowl. Add the mushroom soup and whisk these together until smooth. Pour over top of rolls. An added delicious treat is to place sliced kielbasa around the cabbage rolls if you wish. Cover with foil and bake about 1 1/2 hours on 350 degrees.
• These are great served with mashed potatoes and peas.
• They are even better a few days later. You can bake these ahead and put them in the refrigerator 2-3 days. The flavor all comes together.

INSIDE-OUT GOLUMPKI CASSEROLE

Steps:

• Spray a 1 1/2 quart casserole dish with cooking spray.
• Brown the ground turkey until no longer pink and cooked through. Let cool for a few minutes.
• Add the eggs, garlic powder, salt, pepper, and parsley to the cooked meat and mix until well combined.
• Press half of the meat mixture into the bottom of the prepared casserole dish. Spread 1 1/2 cups of the soup over the meat mixture. Cover the soup layer with the remaining meat mixture, pressing lightly. Spread the remaining 1/2 cup of soup over the meat.
• Bake at 350 degrees for 30 minutes,.

LAZY COOK'S GOLUMPKI (STUFFED CABBAGE)

Steps:

• Cook beef and onion until done, drain.
• Add to remaining ingredients in crockpot. Cook over low 4-8 hours.
• I make the day before (refrigerating) and when leaving for work turn on the following morning.

GOLOMPKE (BEEF AND CABBAGE CASSEROLE)

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
• Bake for 1 hour and 15 minutes, or until the rice is tender.

GOLOMBKI

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., Cook rice according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cooked rice, salt and pepper., Place 1/3 cup beef mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place seam side down in a greased 13-in. x 9-in. baking dish. Combine soup and water; pour over top., Cover and bake at 350° for 55-65 minutes or until cabbage is tender.

LAZY GOLUMPKI (STUFFED CABBAGE) SOUP

Steps:

• Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
• Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
• Cook on High for 8 hours.