Grand-mom's Galumpkis

Let's Cook

Ingredients

12 servings
  • 2 tablespoons Olive Oil #1
  • 2 teaspoons mince Garlic #1
  • 28 ounces Crushed Tomatoes, Canned
  • 8 fluid ounces Tomato Sauce Order Now!
  • 14 ½ ounces Diced Tomatoes, Canned
  • ⅛ teaspoons Red Pepper Flakes Order Now!
  • 2 tablespoons White Wine Vinegar
  • 1 tablespoon Sugar
  • ¼ teaspoons Salt #1
  • ¼ 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 ½ cups cook White Rice, Long-Grain
  • ¼ teaspoons Salt #2
  • ¼ teaspoons Black Pepper #2
  • 2 whole Cabbage
  • 2 tablespoons Olive oil #3

Freezer Containers

  • 3 8x8 baking pans

Supplies

  • Foils

Directions

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

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

Traditional recipe for Galumpkis (cabbage rolls) passed down by my Grand-mom.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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