GALUMPKIS
This recipe was recreated by my son-in-law's memory of how his mom used to make them! After many trials, he was able to get it as close as it’s going to get and they are
DELICIOUS! This recipe makes alot, which makes it a great recipe to make & freeze at least half for dinner for another time.
Galumpkis
Makes 2 - 9x13 Casseroles
Ingredients
2 Heads Cabbage
3 ½ - 4 pounds Ground Beef
1 ⅓ sticks of Salted Butter
3 Yellow Onions, diced
5 Garlic Cloves, minced
3 - 14.5 ounce cans Stewed Tomatoes, preferred Del Monte
2 ¼ c White Rice
¾ - 1 lb Salt pork (diced) (partially frozen)
Salt pepper to taste
Directions
Preheat the oven to 350°F
Add the whole cabbage to one large or two smaller stock pots filled ¾ with water and bring to a boil.
Boil the cabbage for at least an hour or until you can stick a paring knife through the cabbage. Place cabbage in a strainer to drain and cool.
Once cool to touch, remove the core and peel the cabbage leaves and set aside.
The outer leaves and the one’s that are damaged, set aside.
Cook the rice according to directions and add a pinch of salt; set aside to cool.
Put the salt pork in the freezer for 30-45 minutes, then dice (this will make it easier to cut up).
Saute the salt pork until crispy, scoup out with a slotted spoon and drain on a paper towel. Keep the fat reserved in the pan for later use.
Turn the heat to medium and add butter to the fat and melt, then add the onions and saute until soft and translucent (about 4-5 minutes).
Add the salt pork, sauteed onions and juices to a bowl and mix. Set aside.
Add two of the stewed tomato cans to a bowl and puree with an immersion blender or food processor. Chop the other can into pieces and add to the same bowl. Set aside.
Add the uncooked beef, pork and onions and rice to a bowl and mix, set aside.
Add ½ c of just the pureed juice (none of the tomatoes) to the bottom of the 9x13 casserole dishes (¼ c each pan) and spread around evenly.
Take the outer and damaged leaves and remove the stems and layer the bottom of the casserole dish.
Place a cabbage leaf as flat as it can be without ripping the leaves. Add about ⅓ c of the mixture at the base of the stem. Fold the sides in and roll the leaf up tightly. Place the cabbage in the casserole dish seam side down. The cabbages should be packed tightly.
Pour the tomato mixture over the casseroles. Cover with aluminum foil and cook for 1 ½ -2 hours or until an internal temp of 165 degrees.
If you want to freeze one of the casseroles, do this before cooking. Defrost the casserole and then cook it.
