Galumpki's (phonically spelled go-wump-keys, with the emphasis on wump). Says an English speaking Polish person. This is how it is pronounced, in our family anyhow,
It's crazy how cabbage can be so different. I need to talk to a farmer about this. If you know, please tell me. Sometimes cabbage comes off in thin leaves all the way down to the core. Other times, as you get closer to the center, the leaves start to get very thick and curly. It must be two different kinds of cabbage but honestly I need to know so I don't run into this problem again. I think it might be Spring and Winter cabbage???? Anyone know the answer to this conundrum?
If you make stuffed cabbage make sure you get the thin leaves all the way down to the core kind of cabbage. The thick leaves are very hard to work with and just don't deliver the end product I like. I really must try this again when I find the perfect cabbage.
I grew up on this dish. My Mother is Polish and she also grew up on this. I remember she always made it with mashed potatoes. We would pour the juice over our mashed potatoes. I would swirl it around together on my plate, playing with it. Truth be told though, I didn't care much for cabbage when I was young. I never ate the 'wrapper'. Now, its a different story. As I really do like cabbage but in the Autumn I end up getting sick of it. Then it reestablishes itself in the kitchen in later winter as the source of an inexpensive vegetable for a meal. Then there is Spring Cabbage- best cole slaw! But I digress.
When I went to Poland with my friend, like, a thousand years ago, her cousin made hers almost the size of cigars. I really liked that... a lot. Definitely need thin cabbage for that!
You can use all beef if you like. You can use cooked rice instead. Your preference.
1 pound ground beef
1 pound ground pork
1 1/2 cups rice, uncooked
1 cup onions, diced
1 can tomato paste
1/4 cup minced parsley
2 garlic cloves minced
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 head cabbage
1 cup tomato paste
2 cups water
2 tablespoons cider vinegar
1 tablespoons sugar
Saute onions in butter until golden. Set aside to cool.
Place a large pot of water on to boil. Add salt to the water.
In a large bowl combine: beef, pork, rice, tomato paste, parsley, garlic, salt, pepper. Add in cooled onions.
Core cabbage head. Place whole head of cabbage into water. Cook for about 8 to 10 minutes. Take cabbage head out. Carefully remove leaves one at a time. Any broken leaves can be used at the end to cover the whole casserole. Alternately you can soften leaves one at a time.
Place about 1/3 of a cup of filling into a leave and roll up tucking in ends.