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Memory Lane Food From Grandma

Passport & Plate - Stuffed Cabbage Rolls (Galumkis or Gotabki)

Poland | Tuesday, 3 March 2015 | 5 photos


Ingredients
olive oil
garlic cloves
crushed tomatoes
white vinegar
sugar
salt
black pepper
yellow onion, chopped
chopped parsley
1 pound ground beef
1 pound ground pork
3 large egg
1 1/2 cups steamed white rice
2 large heads green cabbage

 

How to prepare this recipe
1. Cut cabbage, remove core, separate leaves.
2. Blanch cabbage leaves in salted water, cool and set aside
3. Chop onion and garlic.. Saute and save half for stuffing
4. In a pan, heat onions, garlic, tomatoes,salt, pepper, vinegar and sugar. Let boil and set aside. This is your sauce.
5. In a bowl, combine meat, rice, eggs, salt, pepper, parsley, half the sauteed onion and garlic and a small amount of your sauce. This is the stuffing
6. Take all small or turn blanched cabbage leaves and line your baking dish. Prevents waste and burning.
7. Place good leaves on flat surface, add stuffing, roll like a cigar leaving ends open and place in pan.
8. When finished, cover with sauce.
9. Bake in oven at 350° for about an hour. Remove, serve and enjoy!

 

The story behind this recipe
Money was tight growing up in the Obarski home. We were taught at an early age to be frugal. This is a very simple and inexpensive dish to make. This is one of the first meals I remember making with my Grandma! I think I was 6. She told me how her mom taught her how to make it when she was my age. She let me mix the filling and do the rolling. I remember having a blast getting all dirty and gooey doing it. I also remember getting a bath before dinner most times I "helped". At the table, I remember the incredible sense of accomplishment and pride as she announced to everyone that I helped make the dinner! This is where my passion for cooking was born! My Mom also made this for us at least once a month. Making this dish transports me to that first day with Grandma, each and every time. I remember every bite now just like when I was 6. The crunch of the cabbage, the melt in your mouth stuffing. The sweet and savory tomato sauce. This recipe is very close to my heart and I am blessed to be able to share my earliest moment of my love and passion for cooking with you

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