Stuffed Cabbage Rolls (Galumpkis)
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1.5 quarts
Crushed Tomatoes2 tbsps
White Wine Vinegar1 tbsp
Sugar2 tbsps
Tomato Paste1 tbsp
Red Wine (dry)450 g
Ground Beef450 g
Ground Pork1 large
Egg1.5 cups
White Rice (steamed)Directions:
1
Watch how to make this recipe
2
To make the sauce: Coat a 3-quart saucepan with the oil and place over medium heat
3
Add the garlic and saute for 1 minute
4
Add the tomatoes and cook, stirring occasionally, for 5 minutes
5
Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes
6
Season with salt and pepper and remove from the heat
7
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil
8
Sauté the onion and garlic for about 5 minutes, until soft
9
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
10
Combine the ground meat in a large mixing bowl
11
Add the egg, the cooked rice, and the sauteed onion mixture
12
Toss the filling together with your hands to combine, season with a generous amount of salt and pepper
13
Bring a large pot of salted water to a boil
14
Remove the large, damaged outer leaves from the cabbages and set aside
15
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
16
) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable
17
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
18
Next, carefully cut out the center vein from the leaves so they will be easier to roll up
19
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
20
This insulation will prevent the cabbage rolls from burning on the bottom when baked
21
Use all the good looking leaves to make the cabbage rolls
22
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
23
Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan
24
Preheat the oven to 350 degrees F
25
Pour the remaining sweet and sour tomato sauce over the cabbage rolls
26
Fold the hanging leaves over the top to enclose and keep the moisture in
27
Drizzle the top with the remaining 2 tablespoons of olive oil
28
Bake for 1 hour until the meat is cooked