Galumpkis or Stuffed Cabbage

This is my daughter’s favorite festival meal.  I prepare it only on the Feast of Tabernacles/Sukkot so it stays special.  I got the recipe from Rose Price via Jewish Jewels.  Rose Price is a Holocaust survivor and has an amazing testimony of Yeshua in her life at Rose Price Ministries.

Galumpkis aka Stuffed Cabbage

Ingredients

1 large cabbage

FILLING

1 pound ground beef or turkey

1 cup brown rice, cooked

2 carrots grated

1 egg

1/2 tbsp. onion powder or onion

1/4 tsp salt

pepper

 

 

SAUCE

1 cup tomatoes

1 can tomato sauce

1 can cranberry sauce

1 tsp olive oil

1 small onion, diced

1/4 cup lemon juuice

1/2 cup raisins

1/2 cup boiling water

1/2 cup sugar/sucanat

1 tsp cinnamon

small pieces of cabbage

Procedure …

Cook the rice according to directions. While it is cooking, make the sauce.

SAUCE

Saute onion until golden. Add the tomatoes, tomato sauce, cranberry sauce, raisins, boiling water, lemon juice, sweetener, cinnamon and cabbage pieces.  Stir gently and bring to boil on MEDIUM heat.  Reduce heat and simmer for 1/2 to 1 hour.

Wash 1 large head of cabbage and cut out the hard core.  Separate the leaves gently.  Saved unused cabbage pieces for the sauce.

Boil water in large pot.  Add cabbage leaves.  Simmer for 10 minutes. Drain.

While cabbage is simmering, prepare the FILLING.

FILLING

Brown ground turkey/beef.  Add cooked rice, egg, grated carrot, onion powder and salt.

STUFFING THE CABBAGE

Place a tablespoon of filling mixture on the rib of a cabbage leaf near the base.  Fold base of leaf over filling and roll once.  Fold sides toward center to enclose and make straight edges.  Continue rolling until completed.  Gently place seam side down in a baking dish which has some sauce spread in the bottom.

Bake in oven 350˙ for about 1 hour in a 9 x 12 glass baking dish.  Makes about 12 Galumpkis.

 

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