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Grand-mom's Galumpkis

<p>This traditional recipe for cabbage rolls was passed down to Kim by her Grand-mom. Bursting with a hearty mixture of beef, pork, and rice combined with sautéed garlic and onion in a rich tomato sauce, these galumpkis are a comforting meal worth sitting down to.</p>
12 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil #1
  • 2 teaspoons mince Garlic #1
  • 28 ounces Crushed Tomatoes, Canned
  • 8 ounces Tomato Sauce
  • 14 1/2 ounces Diced Tomatoes, Canned
  • 1/8 teaspoons Red Pepper Flakes
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Sugar
  • 1/4 teaspoons Salt #1
  • 1/4 teaspoons Black Pepper #1
  • 2 tablespoons Olive oil #2
  • 1 cup dice Onion, Yellow
  • 2 teaspoons mince Garlic, minced #2
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Red Wine
  • 2 tablespoons chop Parsley, Fresh
  • 1 pound Ground Beef
  • 1 pound Ground Pork
  • 1 1/2 cups cook White Rice, Long-Grain
  • 1/4 teaspoons Salt #2
  • 1/4 teaspoons Black Pepper #2
  • 2 whole Cabbage
  • 2 tablespoons Olive oil #3

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 cabbage roll
  • 359 Calories
  • 20g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 52mg Cholesterol
  • 445mg Sodium
  • 29g Total Carb
  • 6g Fiber
  • 6g Total Sugars (Includes 1g Added Sugars)
  • 19g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil #1 in large sauce pan over medium high heat. Add garlic #1 and sauté for 1 minute.
  2. Stir in crushed tomatoes, tomato sauce, diced tomatoes and cook for 5 minutes.
  3. Stir in red pepper, white wine vinegar, and sugar. Simmer a few minutes until slightly thickened.
  4. Season with salt #1 and pepper #1. Remove from heat and set aside.
  5. Heat olive oil #2 in medium skillet. Sauté onions and minced garlic until soft.
  6. Stir in tomato paste, red wine, parsley and 0.5 cups prepared sauce.
  7. Remove from heat.
  8. In a large bowl, combine meats (raw), onion and tomato mixture, and cooked rice. Season with salt #2 and pepper #2 and set aside.
  9. Boil a large pot of salted water over high heat.
  10. Remove cores and outer damaged leaves of cabbage. (Save outer leaves) Remove remaining leaves carefully.
  11. Blanch leaves for 5 minutes.
  12. Drain leaves and run under cold water.
  13. Prepare baking pan by lining with reserved outer leaves.
  14. Lay out blanched leaves and place about 0.5 cup filling in each, rolling up burrito style.
  15. Place seam side down in baking pan.
  16. Pour remaining sauce over rolls and fold in the cabbage leaf "blanket".
  17. Drizzle with olive oil #3.
  18. Bake at 350 for 1 hour or until meat is cooked through (may need to check internal temperature with meat thermometer).

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil #1 in large sauce pan over medium high heat. Add garlic #1 and sauté for 1 minute.
  2. Stir in crushed tomatoes, tomato sauce, diced tomatoes and cook for 5 minutes.
  3. Stir in red pepper, white wine vinegar, and sugar. Simmer a few minutes until slightly thickened.
  4. Season with salt #1 and pepper #1. Remove from heat and set aside.
  5. Heat olive oil #2 in medium skillet. Sauté onions and garlic #2 until soft.
  6. Stir in tomato paste, red wine, parsley and .5 cups prepared sauce.
  7. Combine and remove from heat.
  8. In a large bowl, combine meats (raw), onion and tomato mixture, and cooked rice. Season with salt #2 and pepper #2 and set aside.
  9. Boil a large pot of salted water over high heat.
  10. Remove cores and outer damaged leaves of cabbage. (Save outer leaves) Remove remaining leaves carefully.
  11. Blanch leaves for 5 minutes.
  12. Drain leaves and run under cold water.
  13. Prepare indicated number of baking pans by lining with reserved outer leaves.
  14. Lay out blanched leaves and place about .5 cup filling in each, rolling up burrito style.
  15. Place seam side down in baking pans.
  16. Pour remaining sauce over rolls and fold in the cabbage leaf "blanket".
  17. Drizzle with olive oil #3.
  18. Cover tightly with foil, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 for 1 hour or until meat is cooked through (may need to check internal temperature with meat thermometer).

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