Stuffed Cabbage Rolls | gardengaterecipes

Cabbage Rolls

Cabbage Rolls, Galumpkis, Halumpki, or Blind Pigeons...whatever your tradition, they are a wonderfully delicious nod to Eastern European tradition. My own reference point is Polish, as my mother's family hailed from Poland.

The rolls

Cabbage Rolls

1 large head green cabbage, about 2 to 2¼ pounds
2 pounds ground beef
2 eggs (not necessary, you can leave them out, but they bind and make the meat fluffier)
1 medium onion, grated or minced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 - 1-1/2 cup cooked white rice, cooled (I like using parboiled/converted long-grain rice)

Cut the stem end core out of the cabbage and gently pull away the leaves. Submerge the leaves in a large pot of boiling salted water for a minute or so, until they soften and become pliable. Trim the core out of each leaf, if desired, for easier rolling.

Mix up the rest of the roll ingredients. Starting with the biggest, prettiest, fill the leaves with about a half cup and roll up.

Line 'em up!

Spread half of the sauce on the bottom of a 9 x 12 casserole dish, that you have sprayed with a non-stick spray.
Line up the cabbage rolls with the open end down, so they don't untuck.
Top cabbage rolls with remaining sauce then cover the whole pan with plastic wrap, then tin foil. Bake for 2 hours in a preheated 350 F oven.

The sauce

Tomato Sauce ***

2 tablespoons butter or vegetable oil (I use 1 tablespoon of each)
2 cloves garlic, finely chopped
1 medium onion, chopped (medium dice)
2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
juice of one lemon or 2 tablespoons (or more to taste) apple cider vinegar
2 tablespoons to ¾ cup light brown sugar (Depending on amount of sweetness you prefer. Start with 1 to 2 tablespoons and taste the sauce, adding if you like it sweeter. If you prefer it completely savory, add only 1 tablespoon brown sugar and the juice from half a lemon)
Salt and pepper to taste

*** We do ours in the savory style, just adding enough sugar to take the edge off the canned tomatoes. I do not add the vinegar. Those ingredients take this dish to sweet & sour one that we don't care for. We also add dried leaf oregano. Some German traditions add paprika and dill. Thyme is good, as well. Taste as you go, and make it your own!
The onion and garlic are sauteed in the butter and oil on low-medium heat, until softened. Add the rest; whisk to blend. Bring to boil, reduce to simmer. Cover and cook while you're steaming the rice

And, plate!

Stuffed Cabbage Rolls are, traditionally, served with mashed potatoes...hey, it's a double starch that we all love & call home cooking! Add some green beans on the side, if you like!