recipes / Dinner / Whole Foods: Grand-mom’s Galumpkis

Whole Foods: Grand-mom’s Galumpkis

Traditional recipe for Galumpkis (cabbage rolls) passed down by my Grand-mom.
12 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Whole Foods: Grand-mom’s Galumpkis

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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).

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

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.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. 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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