Whatever Lola Wants

This is dinner tonight.
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I don’t have a Polish grandmother to smack my knuckles and tell me that any of this is wrong, so…
These are my quick and dirty galumpkis.

*1 head cabbage (place this in the freezer 48-36 hours before prep, take out and place in fridge 12-24 hours before prep – Trust Me, this means you don’t have to cook the leaves)
*2lbs ground meat of your choice – I have used pork, chicken, beef, turkey, hot sausage, veal. A mix of two seems to give the best flavor and texture, experiment with what you like.
*1tsp salt
*1tsp ground black pepper
*1tsp ground mustard
*1tsp dried tarragon
*1/4 tsp cinnamon
*¼ tsp ground clove
*½ onion chopped finely
*2 ribs celery chopped finely
*2 cloves garlic sliced
*1 egg
*2 cups rice – quick cook, instant, whatever works for you, I like to cook mine in stock for better flavor.
*1 24oz can of tomato sauce – NOT spaghetti sauce, too sweet. Stewed, chopped or pureed tomatoes can be used or (my sister uses) tomato juice.

Cook your rice and set aside to cool. At the same time, brown your meat in a skillet with the salt, pepper, mustard, tarragon, cinnamon and clove. Once thoroughly browned add it to your cooling rice. If there is any fat or drippings left from the meat, drain off till you have about 1 tbs left in the pan. Sautee your onion, celery and garlic until just translucent, add to the rice and meat. While this mixture cools take your cabbage out of the fridge and peel off the first two leaves. Lay these in the bottom of your baking pan to prevent scorching and sticking, pour enough of your tomato sauce into the pan to just cover the bottom. Now peel off 8-12 leaves, the number used will depend on the size of your cabbage and how much filling you put into each leaf. I like to put the ribbed side of the leaf to the inside. I use my hands for this part, mix your egg into the rice and meat and place one handful of mix into each cabbage leaf. I then fold in the sides and roll beginning with the bottom/rib end of the leaf. I can fit 7-8 rolls in a 13×9” glass pan and I usually freeze the rolls that are left. Cover the top of your galumpkis with the rest of the tomato sauce and bake at 350 for 20 mins or until warmed through. You can refrigerate, covered, before baking for a few days and then just increase your baking time to 35 mins.

Hope you enjoy, if you try them, they’re one of my favorites!

Toots

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