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.
SWEET 'N' TENDER CABBAGE ROLLS
I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.-Sonja Benz, Carmel, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.
Nutrition Facts : Calories 389 calories, Fat 12g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 1243mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein.
SWEET & SOUR STUFFED CABBAGE
Everyone loves the taste of these cabbage rolls, and when I make them, I make a lot of extra meatballs. I adapted this recipe from one I found for sweet and sour stuffed green peppers.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.
Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 824mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 7g fiber), Protein 24g protein.
SWEET AND SOUR STUFFED CABBAGE
This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.
Provided by merri rosenthal
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 5h5m
Yield 10
Number Of Ingredients 18
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
- Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
- Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
- Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
- Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
- Cook the rolls for 3 hours, basting the rolls every half hour.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 82.9 g, Cholesterol 119.9 mg, Fat 18.2 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 6.8 g, Sodium 1215.8 mg, Sugar 44.6 g
GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE
This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.
Provided by Chef Daddy Pete
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h20m
Yield 10
Number Of Ingredients 18
Steps:
- Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
- Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
- Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g
SWEET 'N SOUR STUFFED CABBAGE ROLLS ("GOLUMBKE")
The ingredient list is daunting, but the results are well worth the effort. My friend Alice gave me this wonderful adaptation of a traditional Eastern European recipe. Gingersnaps in the sauce make this a cut above my hubby's Polish grandmother's "Golumbke". When served with mashed potatoes, crusty bread, and a fruit salad or vegetable of your choice you will have the ultimate in comfort food! (5/28/07: I have increased sauce quantities, since amount of sauce needed varies on how much cabbage is stuffed and size of cabbage head. This quantity will, I am sure, be plenty to cover all the bases!)
Provided by Mareesme
Categories Long Grain Rice
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Core cabbage and separate leaves (about 18 leaves).
- Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
- Gently pour into colander to drain and rinse under cold water.
- Place beef in a large bowl.
- Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
- Mix to combine.
- Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
- Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
- Place rolls on top of vegetables in pan.
- Coarsley chop tomatoes and pour in saucepan.
- Add rest of sugar, brown sugar, gingersnaps and lemon juice.
- Heat at slow simmer until sauce is heated through.
- Sauce should have a sweet and sour taste.
- Add more salt and pepper if you wish at this point.
- Pour sauce over cabbage rolls and cover baking pan.
- Bake at 350 degrees Fahrenheit for 2 hours.
- Notes:.
- This dish can be frozen before baking, then thawed and baked when needed.
- You could also divide this recipe and freeze half the rolls and sauce for another meal.
Nutrition Facts : Calories 551.8, Fat 24.1, SaturatedFat 9.1, Cholesterol 175.7, Sodium 559.4, Carbohydrate 49.1, Fiber 4.6, Sugar 13.4, Protein 34.1
SWEET & SOUR VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)
I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls.
Provided by Suzy_Q
Categories One Dish Meal
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, bring salted water to a boil.
- Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
- While cabbage is cooking, prepare other ingredients.
- In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
- Mix well.
- When cabbage is done, let cool for 5 minutes.
- When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
- Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
- Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
- Put the onion with cloves in the pot.
- Pour tomato sauce and broth over the rolls and bring to a bubble.
- Lower heat to low and simmer one hour, covered.
- Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
- Serve.
Nutrition Facts : Calories 754.2, Fat 44.5, SaturatedFat 17.8, Cholesterol 102.4, Sodium 1884.8, Carbohydrate 77.2, Fiber 13.8, Sugar 32.3, Protein 17.6
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