Recipe

Stuffed Cabbage Rolls Galumpkis Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 9 months, 2 weeks ago This is my recipe for stuffed cabbage rolls. We were introduced to this when I lived in Pennsylvania and my daughter loves this. It really hits the spot when the weather gets cold. The tomato sauce can best be described as a sweet-sour sauce. Best ... More Prep:30m Cook:120240m Servings:46	Angelinaw
	comfort food when life is cold

Making the Meat Mix

Putting the Meat Mix

Cuuting out the Vein

One Rolled Cabbage L

Putting All of the R

Covering the Rolls w

Add Photos

Does this look good? Yeah! / Nope

Fans

gagagrits

peetabear

lacrenshaw

goblue434

broadzilla

dollhead

lasaf

juels

jimrug1

trigger

morninlite

pieplate

Ingredients

Tomato Sauce:

1 1/2 quarts Crushed tomatoes (or you can use 1 can of tomato juice)

2 Tbsp White Vinegar (Apple cider vinegar will make it more tart)

1 Tbsp Sugar

2 Tbsp Garlic, minced

1 Tsp Pesto

Cabbage Rolls:

1 Head Cabbage

1 onion, chopped

1 Pound meat (traditionally done with 1/2 lb pork, 1 /2lb beef - but I use venison)

2 Tbsp garlic, minced

1 large Egg

2 Tbsp parsley,chopped

1 1/2 cups white rice, cooked

salt and pepper to taste

Directions

Core and boil the cabbage first. You are boiling for about 5 minutes - just to make the cabbage leaves pliable.

While the cabbage is boiling, prepare the tomato sauce.

Saute the garlic and pesto in a skillet for 1 minute.

Add the tomatoes and cook, stirring occaisionally for about 5 minutes

Add the vinegar and sugar and simmer until the sauce thickens (this is a good place to taste the sauce - we like ours a little tart)

Season with salt and pepper and remove from heat.

By now your cabbage should be done.

Take the cabbage out of the water, run under cold water, and gently start taking the leaves off of the head. (if you overboiled your cabbage this will result in the leaves shredding.)

Lay out the leaves flat (like sheets of paper)

Cut out the vein from the backside of the leaf (this will make it really pliable)

The bigger leves will be used for the bottom of your pot and the top of your pot, so put those really big leaves aside.

Make the filling:

Saute the onion and garlic until the onion is soft (if you can carmelize them a little this adds extra flavor to the filling)

Stir in the parsely and a little of the tomato sauce (about 1/4 cup)

Combine this mix with your meat in a large bowl.

Add the egg and cooked rice.

Mix well with your hands, seasoning with salt and pepper if desired.

Take the mix in small palm sized chunks and place one chunk in the middle of a cabbage leaf. Roll the end up so it curls around the maet and then tuck in each side, covering the meat, and then roll the cabbage leaf up completely. (You should not see any meat)

Continue rolling until all of your meat mix is gone.

Dividing the big leaves in half, place the big leaves in the bottom of your pan.

I was taught to use a big stock pot or dutch oven on top of the stove for cooking, but I have used a crockpot, or baked them before.

Place the cabbage rolls on top of the big leaves

Pour the sauce over the rolls and add water if needed to cover the rolls completely.

Place the other big leaves on top of the rolls, tucking them in.

Cook for about 3-4 hours on low heat.

Recent Gawkers

4kelly

nhans

fairweat

jennifer

skystone

orangeel

hrgtn

higo141

stinkycj

chefwann

farbenoc

trigger

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

pieplate 9 months, 2 weeks ago said:
Pesto is a very nice thought. I have a long-time warm fuzzy for stuffed cabbage rolls, a fave of my maternal grandmother.

lacrenshaw 9 months, 2 weeks ago said:
My Russian grandmother use to make these, as did pieplate's. I have made them also and they are definitely a labor of love, Angelina. Perhaps this would be a good project on hubby's holiday from work tomorrow. What a great dinner! My thanks and my 5, angelina.
Lorraine

goblue434 9 months, 2 weeks ago said:
Love Cabbage Rolls and These May Be My New Favorite. Sounds Really Tasty. Thnx For Sharing.
Steff

juels 9 months, 2 weeks ago said:
I grew up on cabbage rolls! Huge comfort food for me! I love your pictures, great job! The sauce sounds delish too!

granni 9 months, 2 weeks ago said:
I've never made cabbage rolls, but have ate them and lov'm. I've saved this recipe to try. Thank's for the post...they look so good.

peetabear 9 months, 2 weeks ago said:
Great directions... I usually make up some to freeze when the tomatoes and cabbages are at their peak in the fall... nice to have on a cold winters night...^5

gagagrits 9 months, 2 weeks ago said:
I was raised on cabbage rolls, always a favorite in our house,and I always bake them, beautiful pictures and great instructions....:)

jimrug1 9 months, 2 weeks ago said:
We also have a Lebanese version of these. Your recipe sounds super good. I like your tomato sauce. Great step by step pics too. Thanks for sharing it...;-)~~

trigger 9 months ago said:
I love the sauce of your recipe the apple cyder vinegar and pesto is and interesting addition.
Your rolls a re perfectly formed and that venison is a nice change.
Flagged as beautiful!
Five forks for a wonderful recipe and a big smile too :)

Add a Comment