How to Cook Tasty Cabbage rolls &#34;GALUMPKIS&#34;

Stephen Torres

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How to Cook Tasty Cabbage rolls "GALUMPKIS" Delicious, fresh and tasty.

Cabbage rolls "GALUMPKIS". Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan. Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Line up the cabbage rolls on top (It is okay to double stack them if you need to).

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.

You can cook Cabbage rolls "GALUMPKIS" using 18 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Cabbage rolls "GALUMPKIS"

It’s 1 lb. of Ground Chuck.
You need 1 lb. of Ground pork.
It’s 6 of thin cut bone in pork chops or ribs.
You need 1 of large head of cabbage.
Prepare 1 of white onion.
It’s 2 stalks of celery.
It’s 1 cup of cooked white rice.
It’s 4 cups of chicken stock.
It’s 15 oz. of Can of tomato sauce.
It’s 6 oz. of Can of tomato paste.
Prepare 32 oz. of Package of Frank's kraut.
Prepare 2 of tbl. Spoons ketchup.
It’s 2 tsp. of Oregano.
You need 1 of tbl. Minced garlic.
Prepare 1/4 cup of brown sugar.
You need 1 of lg. Egg.
It’s 1/2 cup of bread crumbs or panko.
You need of Salt and pepper.

Cover the rolls with the sauce.

Homemade galumpkis (stuffed cabbage or cabbage rolls) are so easy to make in a crock pot!

Tender leaves of steamed cabbage are rolled around a tomato-y rice and beef mixture, then covered in a creamy tomato sauce and slow cooked to perfection.

Galumpkies, also spelled Galumpkis, is a Polish cabbage roll that creates a hearty meal with minimal effort.

Cabbage rolls "GALUMPKIS" instructions

Core cabbage and simmer in water for about 15-20 mins to soften and make more pliable..
Salt and pepper pork chops and brown on both sides in a Dutch oven or a pot that you have a lid for and is oven safe.Remove the pork and set aside..
Leave all the the fat and brown bits in that have accumulated during the Browning process..
Add your chopped celery and onions to the pan and saute 5-8 mins till soft and lightly browned..
Deglaze your pan with your chicken stock making sure to break all your browned bits off the bottom of your pan to incorporate into the stock..
Remove from heat and begin to place your pork chops or ribs into your pot of stock..
This will give you some of the best fall off the bone pork and will work as a heat shield for your rolls..
With your pre seasoned meat loaf mix basically with cooked rice mixed in. Add 2-3 tablespoon of your mixture to the cabbage leaf. The middle stem or rib should be removed to make the rolling process easier..
Fold like a burrito or egg roll..
As you go start to place your rolls on top of your pork..
Try to keep them as uniformed as possible to help them cook evenly..
Place your kraut with juices over the rolls. Then sprinkle your brown sugar over the top of the kraut. The whole sweet and sour thing..
During your cabbage rolling and process you will find that some leafs were too small or damaged so keep them for the top. Lay them over the kraut..
Place them in a preheated oven set at 325 degrees for an 1 1/2 hours till even 2 but no longer. You can also cook on your stove top for the same amount of time on a low simmer..
Remove from oven and plate. This recipe really doesnt need any sides it's all there in one. Kraut chops rolls..
Hope you all enjoy! This is my take on this timeless recipe. Remember there is no wrong way to make a cabbage roll no matter what ingredients you use!!!.

Blanching the cabbage leaves, rather than boiling the entire heads of cabbage, cuts down on the cooking time and makes the leaves more durable for rolling.

Polish Cabbage Rolls Galumpkis are cabbage leaves stuffed with a mixture of ground meat, spices and rice that are baked in a tomato sauce.

Grammy's Galumpkis were a staple in our house.

In fact I remember them being served on a regular basis at our weekly Sunday dinners.

This traditional recipe for cabbage rolls was passed down to Kim by her Grand-mom.