Galumpki

 

I didn’t learn about this dish until I met my husband.  If you are Polish, you know what this is and you know how yummy delicious it is.  This is not a difficult recipe and is one that you can double while making and freeze for another day.  I have also made this in the oven or in the crockpot.  This is also a gluten free recipe if you watch the type of tomato sauce you use.

Ingredients:

1 head of cabbage

1/2 cup uncooked rice (learning from my own mistake, if you are making this in the oven, make sure the rice is a fast cook rice)

1 egg, beaten

1/4 cup milk

1/4 minced onion

1 clove minced garlic

1 tsp. salt

1/2 tsp. pepper

1 lb. ground beef or turkey

1 jar of tomato sauce (or homemade like I do)

Directions:

While creating the meat mixture, steam your cabbage.  You have to work with it while it is pliable.  If it is cold, it will crack.  Cut off the bottom end of your cabbage and sit it in a pot of hot water and just let it cook.  While that is steaming and softening, make your meat mixture.

Take your ground meat and put it in a bowl.  Add the salt, pepper, egg, garlic, onion, rice and milk to the meat.  Mix it all together by hand.  Take a softened cabbage leaf (be careful it isn’t too hot to the touch) and place on the counter.  Take an ice cream scoop and scoop the meat mixture into the leaf.  The fold the two sides in and roll the cabbage leaf up containing the meat mixture.

If you are cooking this in the oven, place some sauce on the bottom of a casserole dish.  Lay the galumpki seam side down in the dish and then cover with remaining sauce.  If you have a husband who loves sauce like mine, I save a little extra sauce to the side so he can add more if he wishes.  Then bake at 350 degrees for about 40 minutes.  If you are using the crockpot, place the galumpki seam side down into the pot and pour the sauce over top.  Cook on low for the amount of time that you need.