Lada's Kitchen: RECIPES

Stuffed Cabbage Rolls (Galumpkis)

I have known these fantastic cabbage rolls from my husband who has sharing one of his favorite childhood meals. Of course I like to add soy sauce and other components in order to compliment the taste. These cabbage rolls are hearty dish and can be served for lunch or dinner. Enjoy ka!

Stuffed Cabbage Rolls (Galumpkis)

Ingredients

1 large head green cabbage

16-oz or 1 pound lean ground turkey

1 onion, chopped, sautéed

2 small carrots, shredred

3 garlic cloves, mined

2 cups cooked rice (I use brown rice)

1/2 teaspoon cumin

1/2 teaspoon ground Italian seasoning

1 tablespoon soy sauce

1/2 teaspoon worcestershire sauce

salt and ground black pepper

Directions

Bring a large pot of water to a boil. Carefully cut out the core of the cabbage with a sharp knife. Place the cabbage into the pot of boiling water for about 5 minutes or until pliable.

Bring the cabbage out from the pot and gently pull off all the rest of the leaves and keep them whole and as undamaged as possible. All the small leaves can use by slicing and adding them into the sauce and also lay them on the bottom of a casserole pan or a cast iron round dutch oven with lid to prevent the cabbage rolls from burning when baked.

Next, cut out the center vein from the leaves or use a metal mallet with a bumpy head that is used to pound meat to make the center vein becomes softer.

Carefully cut out the core of the cabbage

Boil the cabbage about 5 minutes or until pliable

Gently pull off all the leaves

Use a metal mallet with a bumpy head to make the center vein becomes softer

How to make the rolls

For the filling, combine ground turkey in a large mixing bowl, add cooked rice, sautéed onion, garlic, shredded carrot, soy sauce, worcestershire sauce, ground Italian seasoning, salt, and pepper.

Put about 1 spoon full of the meat filling in the center of the leave and starting at what was the stem-end and fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows in a dutch oven.

Mix cooked rice, carrot, onion, ground turkey

The turkey filling

Add 1 spoon full of the filling in the center of the leave and roll up

These twelve cabbage rolls are ready to bake

Tomato Sauce

24 oz-jar pasta sauce

3 tomatoes, diced

1 onion, diced

3 garlic cloves, minced

1 green bell pepper, diced

2 carrots, diced

2 stalks of celery, diced

1/2 cup chicken stock or water

1/2 teaspoon ground Italian seasoning

salt and ground black pepper to taste

2 tablespoons extra-virgin olive oil

Directions

Heat a pan with olive oil and stir in minced garlic and onion. Add carrot, celery, green bell pepper, and stir well until cooked. Then add diced tomato, pasta sauce, chicken stock, Italian seasoning, salt, and pepper. Adjust the seasonings.