Mrs Galumpki's Stuffed Cabbage Rolls
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
1 pot full
- Serves:
- 12
ingredients
- 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
- 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.
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Reviews
-
An old post -- but newcomers read comments. Here in Nepal we don't have canned soup, so I used reduced tomato "passata" -- basically fresh tomato puree, which I cook down first. I add a tiny amount of caraway seed -- such a Slavic flavor -- and Szechuan peppercorn powder, in addition to the obvious salt and pepper. We add homemade garlic powder, too. That improves the taste and reduces the Slavic authenticity!. I also add a splash of vinegar to the tomato sauce. Mainly I want to say that this is the common sense way that ga?umbki / halupki must have been made for centuries. In the modern US & elsewhere, everything gets converted into an oven-baked recipe. But until relatively recent times, the only oven in town would have been the baker's.
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Hello Zaars and Zaarinas!
Thank all of you who tried my 'memory' recipes and left such nice reviews and for taking such lovely pictures. I do appreciate your comments.
My pet peeves about cooking are recipe reviews where the reviewer says, "I made the recipe exactly as written EXCEPT yada yada yada" and I don't like suggestive names or titles such as, "Better Than Sex". I don't know why anyone would eat anything that is 'sinful' or 'decadent' since decadent is described as being decaying. Also, PAP-RI-KA only has 3 syllables. VINAIGRETTE is pronounced vin-a-grette, not vinager-ette. It's mas-car-pone not mars-ca-pone. And I don't like cutesy adult baby talk,,, or metro chic names like delish, nutrish, yummo, sammy, BAM! Oh well, I make as many, or more, faux pas as the next guy especially in ASL!
Things that crack me up are:
DH
Fred from youtube.com
Nick, my nephew
Fish and Poi song as performed by PoiBoi
My possum recipe per the song on http://www.youtube.com/watch?v=xVvL4-srt6U
http://www.youtube.com/watch?v=JpbyM8k7e2Q wow this is good!
my Doggie
Little Yellow Petey Bird on youtube
My BFF's. all of them and there are so many!
and my little Sister Mary Beth. She has MS and Lupus and a great attitude.
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