STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
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.
UNSTUFFED CABBAGE ROLL
This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.
Provided by tlc_adams
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g
STUFFED CABBAGE ROLLS & KRAUT HUNGARIAN GALUMPKIS
My Grandmothers each had 2 very different stuffed cabbage roll recipes. This recipe is the Hungarian version using sauerkraut as well as cabbage. These are even better the next day! Both my Hungarian Grandma as well as my Polish Grandma would serve their version often.
Provided by Deb Crane
Categories Beef
Number Of Ingredients 11
Steps:
- 1. FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
- 2. FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
- 3. Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
- 4. LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
- 5. Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
- 6. Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
- 7. Serve with a big dollop of sour cream. Yummmm
UNSTUFFED CABBAGE ROLLS, RUSSIAN GALUMPKIS
Both of my Grandmothers had different recipes for Galumpkis. One was a Hungarian type and this one is the Russian type. Both recipes, I grew up on. Both are equally delicious and very different. This Russian recipe my Mom adapted so as not to have to stuff each leaf of cabbage. Ever since Mom unstuffed them, we have been making...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 11
Steps:
- 1. Start by cutting up your cabbage. You can make chunks,slices, whatever you feel like at the moment. Place it in a large sauce pan. Take half of your tomato juice or sauce, and pour it over the cabbage. Bring to a boil and then simmer for at least 15 minutes to reduce the cabbage and give you room for the porcupine balls.
- 2. While the cabbage simmers, mix the meat ball mixture. In a large bowl, mix the ground beef,eggs,soy sauce,pepper,onion powder, garlic powder and the rice. Mush it up with your hands and blend it all very well. Form this into meatballs by rolling a palm full in your hands.
- 3. After the cabbage is reduced and you have room in the pot, put the balls right on top of the cabbage. Add your 4 bay leaves and the rest of your tomato sauce or V-8 or tomato juice. Bring back to a boil and reduce heat and simmer for about 50 minutes to an hour. They are done when the rice if fully cooked.
- 4. NOTES: Mom used tomato sauce. I tried them with V-8 juice and they are good too. My Mom didnt use as much sauce/juice as I do now. I added more liquid due to the fact that the rice sucks it all up. The following day, you can add more sauce and ketchup because you will find that those thirsty meat balls sucked it all up again. Either that, or you can leave them and add more ketchup on top before reheating.
UNSTUFFED CABBAGE ROLLS
This is a wonderful old fashioned dish that I'm sure you will enjoy. My family loves stuffed cabbage rolls, but I found that it took to much time to assemble, so I came up with this.
Provided by CRYSTALINA Haldeman
Categories White Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop cabbage into pieces, par-boil until almost tender.
- Remove, rinse with cold water.
- Drain well.
- Mix all of ingredients EXCEPT tomato sauce.
- Grease casserole dish.
- Place 1/2 can of tomato sauce on bottom of dish.
- Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
- Bake 325°F in covered dish for 1 hour 15 minutes.
- Let stand for 15 minutes before serving.
- This is the basic recipe--you can add more of whatever you like.
- My mother says she used ground turkey instead of hamburger and she liked it just fine.
- Try this old fashioned dish and feel the love.
Nutrition Facts : Calories 277.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 48.8, Sodium 880.3, Carbohydrate 53, Fiber 7.9, Sugar 24.4, Protein 12.5
UNSTUFFED CABBAGE ROLLS
Make and share this Unstuffed Cabbage Rolls recipe from Food.com.
Provided by Marc R.
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven, brown the ground beef and onions. Drain.
- Add the garlic and cook an additional minute.
- Mix in remaining ingredients.
- Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the rice is fully cooked and cabbage is tender.
Nutrition Facts : Calories 473.9, Fat 16.1, SaturatedFat 6.4, Cholesterol 98.3, Sodium 1338.2, Carbohydrate 44.5, Fiber 6.6, Sugar 11.4, Protein 37.7
BEEF AND CABBAGE (LAZY GOLUMPKI)
Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!
Provided by cjsmart
Categories World Cuisine Recipes European Eastern European Polish
Time 1h35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 36.7 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 726.7 mg, Sugar 10.1 g
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- Preheat large and very deep non-stick skillet or 5-6 quart Dutch oven on medium-high heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.
- Add turkey, rice, oregano, thyme, salt and pepper; cook for 10 more minutes, breaking into small pieces and stirring often.
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- After check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 - 10 minutes.
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