AuthorastarikCategoryMain DishesDifficultyIntermediateThis is my Mom's recipe for the stuffed cabbages she learned from Babci. It was always the best but rarely duplicated because many of the ingredients were added with terms like "some of this", "a bunch of that", and "just a pinch of this".
Mix all "Stuffing ingredients together and add salt and pepper to taste. Be sure to mix thoroughly. Set aside - covered.
- Prepare 2 large pots, quarter filled with water, covered, and bring to boil.
- Cut the bottoms off the cabbage and remove all the loose leaves. Put the heads in the pots with the cut bottoms down in the pot and cover. Boil for about 15 minutes and test with a two-prong fork (insert it into the head, if it goes in about halfway easily, remove and submerge in cold water. If not, boil until a fork goes in halfway.)
- When cool enough to handle, cut the core out very carefully as deep as you can. Remove as many leaves that come off easily and the center stalk should be pliable enough to roll. Put leaves in a calendar to drain.
- Put an uncooked portion of the head back in the boiling water to finish cooking until soft or pliable and repeat the process. Be sure not to overcook the leaves or they will become mushy.
- Lay the drained leaves flat on the counter with the base of the leaf facing you.
- Place a portion of the meat mixture in the center of the leaf and roll the leaf once, fold the sides in and continue to roll until the meat is sealed in.
- Don't put too much meat in or it won't stay rolled tight (after a few, you will get the feel of it!)
- Mix all ingredients in a separate bowl and cover.
- After all the leaves are rolled, line a large pot with unused leaves.
- Arrange two layers of Galumpkies then add some of the sauce mixtures to cover the top layer.
- Continue with another two layers and add more sauce. Continue until all the Galumpkies are in the pot.
- Place a few more unused cabbage leaves on the top. Add some water to the remaining sauce and pour over the top layer of leaves.
- Be sure the water/sauce liquid comes up to just below the last layer of cabbage rolls.
- Cover and cook on medium heat. Once it starts to boil, add 3 tsp. of sugar to the liquid around the pot.
- Continue to boil for about 1-1/2 hours at a low boil. Turn off the heat and let them stay in the pot until they are easy to remove.
- Package in smaller containers, adding a little juice to each to keep them moist.
- Freeze or refrigerate if you plan on eating them soon. This makes about 60 Galumpkies. Enjoy!
Ingredients
Directions
Mix all "Stuffing ingredients together and add salt and pepper to taste. Be sure to mix thoroughly. Set aside - covered.
- Prepare 2 large pots, quarter filled with water, covered, and bring to boil.
- Cut the bottoms off the cabbage and remove all the loose leaves. Put the heads in the pots with the cut bottoms down in the pot and cover. Boil for about 15 minutes and test with a two-prong fork (insert it into the head, if it goes in about halfway easily, remove and submerge in cold water. If not, boil until a fork goes in halfway.)
- When cool enough to handle, cut the core out very carefully as deep as you can. Remove as many leaves that come off easily and the center stalk should be pliable enough to roll. Put leaves in a calendar to drain.
- Put an uncooked portion of the head back in the boiling water to finish cooking until soft or pliable and repeat the process. Be sure not to overcook the leaves or they will become mushy.
- Lay the drained leaves flat on the counter with the base of the leaf facing you.
- Place a portion of the meat mixture in the center of the leaf and roll the leaf once, fold the sides in and continue to roll until the meat is sealed in.
- Don't put too much meat in or it won't stay rolled tight (after a few, you will get the feel of it!)
- Mix all ingredients in a separate bowl and cover.
- After all the leaves are rolled, line a large pot with unused leaves.
- Arrange two layers of Galumpkies then add some of the sauce mixtures to cover the top layer.
- Continue with another two layers and add more sauce. Continue until all the Galumpkies are in the pot.
- Place a few more unused cabbage leaves on the top. Add some water to the remaining sauce and pour over the top layer of leaves.
- Be sure the water/sauce liquid comes up to just below the last layer of cabbage rolls.
- Cover and cook on medium heat. Once it starts to boil, add 3 tsp. of sugar to the liquid around the pot.
- Continue to boil for about 1-1/2 hours at a low boil. Turn off the heat and let them stay in the pot until they are easy to remove.
- Package in smaller containers, adding a little juice to each to keep them moist.
- Freeze or refrigerate if you plan on eating them soon. This makes about 60 Galumpkies. Enjoy!