Stuffed Cabbage Rolls (Galumpkis)

Galumpkis is fun to say.  Try it.

Galumpkis.  Galumpkis. Galumpkis.

Made you smile.

Galumpkis means pigeons in Polish.  Pigeons have nothing to do with this meal.  That would be interesting, though.

Everyone (I have read) has their own version of cabbage rolls. Passed down for generations.  From their feisty nana.  Hm mm.

This is what I do for cabbage rolls.  It's not passed down from anyone.  However, I am getting older.  When I am a nana, I'll be sure to pass it down.  If we allow my teenagers to propagate, that is.  It might be a mistake for humanity.  It's been a long week.

These turned out pretty good.  A slightly sweet and sour tomato sauce with the beef and cabbage.  I served them with spaghetti squash, but they would be really good with buttered noodles, boiled potatoes or mashed potatoes.  Don't forget to add a dollop of sour cream on the side.

Stuffed Cabbage Rolls (Galumpkis)

Sauce:

2 Tablespoons olive oil

1 Tablespoon garlic, minced
1 large onion, diced

1 (28 ounce) can tomato puree or crushed tomatoes

1 (10 3/4 ounce) can tomato soup

2 Tablespoons tomato paste

2 Tablespoons balsamic vinegar

1/2 cup red wine (optional)

Cabbage Rolls:

1 1/2 pounds ground beef (lean)

1 Tablespoon garlic, minced

1 Tablespoons tomato paste

Splash of red wine (optional)

1 package dried onion soup mix (like Lipton)

1 egg

1 cup cooked rice

1 large head of cabbage

Start with the sauce.

In a sauce pot, heat 2 TB. of oil and saute the onion for 3-5 minutes.  Add the garlic and saute for 1 more minute.  Add the vinegar and deglaze the pan.

Add the wine and boil for a minute or two.

Add the tomatoes, tomato soup and paste.  Stir and simmer while you prepare the cabbage rolls.

Bring a large pot of salted water to a boil.  Remove the damaged outer leaves from the cabbage and set aside.  Cut out the core of the cabbage with a sharp knife.  Put the whole cabbage in the boiling water.

As the cabbage leaves soften, pull them off carefully and set aside. 

Do this to as much on the cabbage as you can.  You won't need the whole thing.

In a large bowl, mix the remaining ingredients.

Using your hands (oh come on, you can do it) mix it all up.

Take the reserved big outer leaves and lay them on the bottom of a casserole pan, letting the leaves go up the sides of the pan.  This insulation will prevent the cabbage rolls from burning on the bottom.

Using the good looking leaves, cut out the super thick middle vein.  Put about 1/2 cup of the meat filling in the center of the leaf.

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 (I stacked, too), seam side down, in a casserole pan.

Preheat the oven to 350 degrees.

Pour the sauce over the cabbage rolls.  Fold the hanging leaves over the top and place leftover leaves on the top to enclose the rolls and keep the moisture in.  Drizzle the top with about 2 Tablespoons of olive oil.  Bake for 1 hour to 1 hour and 30 minutes until the meat is cooked.