One of my favorite meals as a child were the cabbage rolls my Nanny would make, filled with a meatloaf-like filling covered in tomato soup. Ohhhhh. We bought a lot of cabbage since it is on sale this time of year AND my Dad visiting this weekend… I knew I had to make this dish for him!
I didn’t have an exact written recipe from my grandmother but I think this one came out pretty good. The carrots and peppers made it come out a little sweeter. Nanny used to put them in a stockpot to cook… but since my cabbage-wrapping skills are not AWESOME yet, I decided to bake these beauties! They even reheated nicely the next day! Enjoy!
Galumpkis (Stuffed Cabbage Rolls)
- 1 pound ground beef, or a little less
- Cooked white rice, I made 1 cup uncooked rice but you could use a little less
- 1 BIG cabbage head
- 1 medium onion, diced
- 1 small pepper, diced, I used 1 red sweet one
- 1 carrot, diced
- 1 egg
- 2 cans tomato condensed soup
- Garlic (I use the one pre-diced in oil)
- Olive oil (to precook the veggies a bit)
- Spices: pepper, salt, nutmeg, cinnamon
- Before you make this recipe, FREEZE your cabbage if you can. Stick the whole thing in the freezer when you buy it. The morning you will make this recipe, you can set it out on your counter. My stepmom gave me this tip, and it made it easy to peel the leaves off the cabbage without blanching the leaves in water. If you don’t have time to freeze, heat up some water and poor over the leaves for 5-10 minutes until your leaves are roll-able.
- In a saute pan, heat up enough olive oil to coat the pan. Heat the equivalent of 2 cloves garlic, then throw in your veggies and cook them a bit. I like to precook them to make sure the carrots are soft and the onions translucent.
- In a large mixing bowl, combine the ground beef (uncooked), rice (cooked), egg, and veggie mixture. Season with salt, pepper, nutmeg, and cinnamon.
- Preheat your oven to 350°.
- Take your cabbage and remove the giant outer layers. You can put two of them on the bottom of your baking dish to protect the rolls from not burning.
- Grab a baking dish, open a can of tomato soup, and cover the bottom of the pan/big leaves.
- Gently roll the layers of cabbage off, one by one (top right above). Work carefully so you do not tear the leaves too much. If you tear them, keep at it! You can always hold them together and piece a few leaves together to make the roll.
- Cut out the main vein of the cabbage out of each leave. This will make it easier to roll.
- Once you have all your rolls, you can try and estimate how much meat mixture to add to each one. I think I did about 1/2 cup. Fill the leaves up in the center and roll like a burrito, wrapping one edge over the filling, the left and right edges into the center, and then rolling tight like in the photo.
- Place each roll in the pan, using the other rolls to get them all nice and tightly into the pan.
- When finished, top with 2nd tomato soup can, cover with oven safe lid or foil (tightly!!) and cook at 350° for 90 minutes.