Galumpkis


Photo: Gorey
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Ingredients

Tangy Tomato Sauce:
2 tablespoons vegetable oil
1 1/2 quarts crushed tomatoes
2 tablespoons white vinegar
2 clove garlic, finely minced
1 tablespoon granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon black pepper
Cabbage Rolls:
3 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, finely minced
2 tablespoons plain tomato paste
2 tablespoons fresh parsley, chopped fine
1 pound each ground beef and ground pork
1 large egg
1 1/2 cups steamed white rice
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup red wine (optional)
2 pounds large heads green cabbage, about 3 each

Preparation

1
To make the sauce:
2
In a deep saucepan, heat the oil over medium heat.
3
Toss in garlic and saute very briefly, stirring constantly, to prevent the garlic from browning.
4
Stir in the tomatoes and simmer for about 5 minutes.
5
Add the vinegar and sugar, and simmer about 10 minutes, so the sauce thickens slightly.
6
Stir in salt and pepper, heat 2 minutes more, and remove from heat.
7
To make the filling:
8
Heat a large skillet over medium heat.
9
Add the 3 tbsp. oil and toss in the onions and garlic.
10
Sauté them until they are soft but not too browned.
11
Stir in tomato paste, parsley, and wine (if you're using it).
12
Add about a cup of the tangy sauce and stir well to combine.
13
Remove this from the heat also, and cool to room temperature.
14
Like making meatloaf or meatballs, place the ground beef and pork, along with the cooked rice, beaten egg and wilted onion-garlic mixture, in a large, deep bowl.
15
Mix these thoroughly with a large spoon or clean, bare hands.
16
Add salt and pepper and mix again, making sure everything is well combined and evenly distributed.
17
Set this mix aside.
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In a large, deep pot, bring some salted water to a boil.
19
Carefully remove the cores from the heads of cabbage with a sharp knife (like coring a tomato).
20
Rinse them thoroughly under cold running water to wash.
21
Remove any torn or damaged outer leaves and save them for later.
22
Carefully remove each large leaf, using a knife and your hands.
23
Don't use the smaller, more delicate inner leaves because they won't be big enough to roll; you can make something else with these later.
24
Parboil (partially boil) the large cabbage leaves in the pot of boiling water for about 5 minutes, or until they bend easily.
25
Remove the softened leaves and rinse again in cold water to stop the cooking.
26
Then lay each cooled leaf on a kitchen towel, so you can see what you have to work with.
27
Some of the largest leaves may need to have the tough center vein removed in order to wrap with them, do this by cutting an inverted-V, reserving as much of the tender leaf as possible.
28
Preheat you oven to 350-degrees F.
29
Lay the uncooked, damaged outermost cabbage leaves in the bottom of a large lasagna or roasting pan.
30
This is your no-rip insurance, so your galumpkis don't stick to the bottom of the pan when you're done.
31
To make a roll or galumpki: Lay a large, parboiled leaf - cup-side up - on a work surface.
32
Place about 1/2 a cup of the meat mixture in the center.
33
Fold the sides of the leaf in.
34
Fold the bottom of the leaf up and roll it all the way (like an eggroll).
35
Set each roll in the cabbage leaf-lined pan, seam-side down, so it stays together during cooking.
36
You can wedge as many galumpkis as possible into the pan, but only make a single layer to insure that they cook evenly.
37
Pour the tomato sauce over the galumpkis.
38
Place more of the uncooked, outermost leaves on top of the whole dish, to add moisture during baking.
39
Pour in 3 tbsp. water.
40
Cover the pot and put it in the oven.
41
Bake for 1 hour until the meat is cooked.
42
Enjoy topped with sauce from the pan.

Tools

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Comments

Alisa Escanlar's picture
Alisa Escanlar
July 29, 2010

It looks really delicious!

About

This takes a bit of time but is worth it. It is delicious, cheap and easy - even though there are many steps to getting there.

To break it up or save time, you could make the sauce and filling, and create the rolls one day - then refrigerate them and bake the following day.

Comfort food for a crowd on a chilly night.

Tags:

meats
Eastern European

Yield:

6.0 to 8

Added:

Tuesday, January 12, 2010 - 6:39am

Creator:

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