CABBAGE ROLLS (GALUMPKIS)

RECIPE AND PHOTOS BY Judith Parady Rice

I havn’t made cabbage rolls(Galumpkis) in aome time,,but they turned out DELICIOUS,This is what they look like before I put the sauce on and bake them(#1)

#2>This is how they look after they are baked.

• Rec. for stuffed Cabbage Rolls: Cook 1 cup of white rice.Drain,and let cook a few min to dry. Not mushy! Let cool. Make sauce.I use one lg can (29 oz. can of tom sauce, 3 cups V-8 juice , two lg onions sauteed in olive oil,(save half for meat mixture)2 cloves of garlic,salt and pepper.

  Let simmer. Put a Lg. pot of salted water on to boil.Core cabbage, and put cabbage in boiling water

  Make sure the water covers the cabbage.

  After a bout 7-10 min. the leaves will begin to separate.Using tongs, carefully lift them out of pot and lay them aside in a pan.

  When you have enough leaves,..in lg bowl, add one lb. ground beef, and one pound of ground pork,,the rice,1/4 cup of shredded parm. cheese,2 cloves garlic(chopped fine),1/2 tsp Old Bay seas,Mrs. Dash,1/2 tsp.onion powder ,1/4 cup dried parsley,last half of sauteed onions,salt and pepper, one beaten egg.

  Mix well.Trim the tough vein off the cabbage leaves , fill w/ about 1/4 cup of the meat mixture.

  Roll,and tuck cabbage ends into the meat.Cover bottom of baking dish w/ sauce.

  I used a 13x 17 baking pan.

  Place rolls in pan seam side down and cover w/ sauce. Sprinkle a few Tbls of shredded cheese over top.

  I baked mine for about one hr. at 350,then turned down heat to 300 for 20 min. Note: do not over cook the cabbage or it will fall apart.

  Just steam till the leaves loosten. They will cook in the sauce while baking. They are fun to make and delicious.

, I have made them both ways…but the flavor is scrumtious when they are baked. Always better the next day.My friend adds Worcestershire Sauce to hers and I don’t care for the taste it gives.Just me!