Recipe by Secret Agent
There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try How to Prepare Cabbage Leaves for Stuffing. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.
- green cabbage, prepared (one large head, see How to Prepare Cabbage Leaves for Stuffing)
- 1 lb lean ground beef (80/20 or leaner works)
- 1 lb lean pork, ground
- 1 cup long grain rice (prepared according to your rice cooker directions or box directions)
- 1 small onion, chopped
- 1 egg
- 1 tablespoon parsley, chopped (plus more for garnish)
- 1 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 (10 3/4 ounce) cans condensed tomato soup
- 1 (14 ounce) can stewed tomatoes, drained and liquid reserved (remember 1 pound cans?)
Directions See How It's Made
- In a medium saucepan, bring water to a boil.
- Add rice and stir.
- Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
- Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
- Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
- Stir in half can of tomato soup and mix well.
- Put about a scant 1/4 cup of filling in each leaf.
- Roll them up from the stem end folding the sides in so the filling does not fall out.
- Do not roll too tight, just snug.
- Use a toothpick to keep them from unrolling in your pot.
- In a large wide pot, add the remainder of the cabbage, chopped up.
- This is the bed the little rolls will lay on.
- Add 1/2 cup tomato juice to the bed.
- Line up the cabbage rolls on top (It is okay to double stack them if you need to).
- Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
- Put a lid on the pot and cook on medium heat until the pot boils.
- Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
- Keep the heat on low.
- Keep the rolls warm in your crock pot if you like.
- Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
- Check for tenderness of the cabbage leaves.