As a child, our father loved stuffed cabbage, called galumpkis. As an adult, I tried to make these myself and struggled with preparing the cabbage leaves. My issue was trying to remove the leaves before they were cooked, which rips them to shreds. After that ordeal galumpkis were for dining out as I gave up doing it myself.
I was pleasantly surprised when Rachael Ray prepared cabbage leaves, making it much easier. Rachel Ray was making stuffed cabbage cake, which looks interesting as well. I’m included this YouTube video, by Bob Kelland, demonstrating both the leaf prep and making galumpkis; I love the hole saw tip too.
Galumpkis requires a long bake time, the Instant Pot significantly reduces the cook time and get them to the table in twenty minutes or less.
Sweet and Sour Tomato Sauce
This Recipe via Food.com
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves (pressed or finely chopped)
- 1 1/2 quarts crushed tomatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- Fresh ground sea salt and black pepper
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/stuffed-cabbage-rolls-galumpkis-recipe.html
- Saute garlic in an oiled pan over medium heat; approximately 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.
Galumpkis
- 1 large cabbage (leaves removed)
- 1 lb lean ground beef (80/20 or leaner works)
- 1 lb lean pork (ground)
- 1 cup long grain rice (cooked according to package directions)
- 1 small onion (chopped)
- 1 egg
- 1 tablespoon parsley (chopped (plus more for garnish))
- 1 teaspoon salt
- 1 ⁄4 teaspoon ground black pepper
- Combine the meat, cooked rice, onion, egg, parsley, salt and pepper in a bowl.
- Stir in half cup of sweet and sour tomato sauce and mix well.
- Put about a scant 1/4 cup of filling in each leaf.
- Roll them up, snugly, from the stem end folding the sides in so the filling does not fall out.
- Place a thin layer of chopped up cabbage, using the remainder of the cabbage head
- Add 1/2 cup sweet and sour tomato sauce to the bed.
- Line up the cabbage rolls on top (It is okay to double stack them if you need to).
- Pour the remaining tomato sauce over the rolls.
- Cover your baking dish with foil.
- Bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours
- Place the rack in the bottom of the pressure cooker.
- Pour in 1 cup water. Place cabbage rolls in layers with ⅓ of the sauce between layers. Alternate the rolls on each layer to allow sauce to flow between rolls.
- Gently pass a plastic spatula around the outer edge of the rolls, allowing sauce to trickle down. Make sure not to overfill the pressure cooker, cook in batches if needed.
- Lock the lid in place, choose High pressure and set 18 minutes cooking time.
- After cooking time use Quick Release.
- Gently remove the cabbage rolls from the pressure cooker to a platter.
I found a great recipe, not using canned tomato sauce, on Food.com. I can’t wait to Construct them myself and bring back long-lost memories of one my father’s favorite foods.
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