Stuffed Cabbage (Galumpki /Golabki)
This traditional Polish dish consists of ground meat stuffing inside of softened cabbage leaves. It is then covered with a creamy tomato soup sauce.
- 1 lg head of cabbage
- 1 cup cooked rice
- 1 med onion, chopped
- 1 1/2 - 2 lb ground beef
- 1 egg + milk = 1 cup
- 2 cans Campbell's tomato soup
- 1 can full of water
Preheat oven to 350 degrees
Cabbage prepartion: In a large pot, half full of water, bring water to boil and add cabbage, 10 min. Remove outer layer of softened leaves carefully to avoid ripping and return cabbage to water. Repeat until all useable leaves are removed. Set aside large leaves and save remaining leaves for layering in cooking pan.
Filling: In large bowl, combine rice, chopped onion, meat, and egg mixture.
Assembly: Mix tomato soup with 1 can water. Line baking dish with about 1/2 can tomato soup mixture and then cover with small or torn cabbage leaves. Lay larger cabbage leaf flat and place about 2 Tbsp of meat mixture on to the center of the leaf. Fold edges over the meat and place it seam side down into baking dish. Repeat with all leaves until filling is gone. Top Galumpki with remaining tomato soup mixture and cover dish with foil. Bake at 350 for 30 min, then reduce heat to 250 and bake for an additional 1 1/2 hours. Baste occasionally if needed.