Recipe of the Week: Galumpkis – Stuffed Cabbage Rolls
Sara Prendiville, Worcester Operations Manager. Sara says, “This is my favorite recipe because we had it once a week when I was growing up and this is the first recipe my mom taught me to make”
1 head of cabbage
2 lbs of ground beef
Mom’s tomato sauce (not allowed to disclose 😉)
2 cups of cooked white rice
1 tbsp of fresh minced garlic
salt, pepper and Italian seasoning to taste
Boil head of cabbage for 5 minutes. Once cooled, peel away each leaf from the cabbage head. Remove all hard pieces near the core (you only want the soft, green, leafy parts) and set aside.
Mix all other ingredients together (ground beef, onion, white rice, minced garlic, eggs, seasonings and 1 cup of mom’s tomato sauce)
Take each individual leaf of cabbage and lay it down flat, fill with mixture and roll up like you’re making a sandwich wrap.
In a glass baking dish, add some of the tomato sauce to the bottom (just enough to cover the bottom of the pan so they don’t burn) and lay the Galumpkis into the pan.
Bake on 375 degrees for about 2-3 hours. Check periodically for the cabbage to be tender.
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