Recipes : Stuffed Cabbage Rolls (Galumpkis) : Food Network

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Stuffed Cabbage Rolls (Galumpkis)
Recipe courtesy Tyler Florence

Ingredients
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper

Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley

1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:

Directions
Coat a 3-quart saucepan with the oil and place over medium heat. Add the
garlic and saute for 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.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the
onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine,
parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take

it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and
the sauteed onion mixture. Toss the filling together with your hands to combine, season with a
generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the
cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off
all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the
small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling
water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can
assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center
vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay
them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This
insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good
looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the
cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose
the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over
the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of
olive oil. Bake for 1 hour until the meat is cooked.