Fall Supper: Stuffed Cabbage Rolls

September 8, 2014

Fall means breaking out the heartier recipes. They do still have to be easy to make and tasty enough that the whole family enjoy coming to the table. Cabbage rolls are a great way to feed the family. Our cabbage is ready for harvest, and even if you don't grow it, right now it's in season and really inexpensive to buy. 

Galumpkis, are simple to make and a great way to use seasonal cabbage in a different way. Try making an extra pan, and freezing it for a new meal. I also like to freeze one or two at a time in individual containers, to pull out for lunches. They always taste better the next time.

Galumpkis (Stuffed Cabbage Rolls)  

1 head of cabbage-remove the core and damaged outer leaves

1 lb ground meat

2 cups cooked white rice

1 quart canned tomatoes

1 small onion, chopped

1 clove garlic

2 Tbsp white vinegar

1 Tbsp sugar

1/4 tsp cloves

1/4 tsp cinnamon

S/P to taste


Bring a large stock pot of salted water to a boil. Meanwhile,

Core the cabbage by making 4 knife cuts around the stem end, about 1 to 2 inches deep. Remove core

Separate as many leaves as you can. Don’t worry about an occasional ripped leave. It can easily be repaired.

I remove almost the entire head this way, using the smaller pieces  fixing tears.

Place separated leaves in the boiling water, and simmer for 3-5 minutes, or until leaves are soft, but NOT falling apart.

Remove leaves from water and run under cool water, for safe handling.

In a frying pan, cook onions, garlic and ground meat, until meat is browned and vegetables are cooked through.

Season meat with cloves, cinnamon, salt and pepper. Drain if needed, and mix with rice in a large bowl.

Place tomatoes in a sauce pan. Add vinegar and sugar/salt pepper and bring to a quick simmer. Remove from heat.

In a 13X9 pan, place a thin layer of sauce, to coat the bottom.

On a cutting board, place one cooled leaf, with rib facing you.

Cut rib part way up the leaf and discard. This just makes it easier to roll without breakage.

Overlap cut ends to make a complete leaf for filling.

Scoop filling into leaf, just enough for a serving, but do not overfill so it spills out. Once you do one or two, you will see how much you need.

Roll leaf up and tuck in sides as you go. Sort of like an eggroll. No need to be precise, but do try to keep all the filling contained.

Place filled roll, with seam down, into the sauce coated pan.

Continue until pan is filled.

Pour remaining sauce over the rolls (I try not to load it on, this amount will cover a 9X13 pan of Galumpkis nicely.

Bake in 350 oven for 35-40 minutes, or until heated through.

*Note:My recipe uses cooked ground meat, unlike more traditional recipes that use raw. 


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