Recipe – a mix between my mother’s and Martha Stewart’s.

Stuffing – 2 lbs ground raw beef, lamb, sausage – or all beef

4 cups cooked brown rice

onion, garlic, minced green pepper, etc – saute

add more minced green pepper and chopped parsley

Mix all of that together, and boil a big pot of water – core the cabbage, and put it in the boiling water, head up. Using tongs, pull off piece by piece, as they’re cooked. (This is a good place to have a glass of wine). Cut the core part off each piece of cabbage, add one third cup of filling, and roll the thing up, using toothpicks to secure the cabbage roll.

Place 3 slices of bacon in the bottom of your roaster, and a couple outer pieces of the cooked cabbage. Lay the stuffed cabbages in there, nestled together. Pour over it all a combination of 4 cups of pureed tomatoes, and some of the cooked cabbage water – don’t cover with liquid, but put in enough. Bake at 380, 400 for a good hour or more. It will even taste better the next day, so plan ahead for that. Cook it and eat some, then cool it and re-heat in the oven the next day. Serve with sour cream. Ahhhhh!

~ by kbosin on December 5, 2010.

5 Responses to “Galumpki”

  1. Sounds wonderful!

  2. OMG! I want some!

  3. Oh, that looks so yummy! Thanks for the recipe (and tip about the wine 🙂 I’m going to have to try this.

  4. From wikipedia:

    There is an unverified story or myth that the Grand Duke of Lithuania and King of Poland Casimir IV Jagiellon fed his army with gołąbki before a key battle of the Thirteen Years’ War outside of Marienburg Castle (Malbork) against the Teutonic Order around 1465. Polish rumor has it, that victory over the Teutonic Order was partially credited to strength of the hearty meal of gołąbki given to the allied Polish and Prussian troops.

    So remember, when you gotta kick some ass – have yourself a heaping helping of golumpki first!

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