Mrs Galumpkis Stuffed Cabbage Rolls Food

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!

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.

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.

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 (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.