Thursday, October 16, 2014

Who Else Made Cabbage Rolls?

One of the most glorious uses of cabbage, a staple in European cuisine for centuries, comes from Eastern Europe.  From eastern Germany and across Poland, cabbage rolls are a comforting meal as the days get colder.  See below for my family's formerly-secret recipe.

With the rest of your cabbage, try making your own sauerkraut (and no, the Juniper berries are not optional).

Photo via Designs by Pinky
Cabbage Rolls (or, in Polish, Galumpkis)

  • 12 large cabbage leaves
  • 1 beaten egg
  • 1/4 cup water
  • 1 cup cooked rice
  • 1/4 cup chopped onion
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon thyme leaves
  • 1-1/4 pounds ground beef
  • 1 8-ounce can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice


  1. Immerse cabbage leaves in boiling water for 3 minutes, or just until limp; drain. Combine next 7 ingredients. Add beef; mix thoroughly. Place about 1/4 cup of meat mixture in center of each leaf; fold in sides and roll ends over meat. Fasten with wooden picks (optional); place  in large skillet.
  2. Combine remaining ingredients. Pour over cabbage rolls. Simmer, covered, 1 hour, basting occasionally. Remove cover for last 5 minutes; or, until sauce is of desired consistency. Serves 6.
These freeze very well; so, make extra for another time or two. The recipe doubles easily.

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