The annual Polish Picnic occurred in Ipswich a few weeks ago. My friend Ann Fessenden told me that she’d bought some galumpkis at the picnic. “What are galumpkis?” I asked.
It turns out they’re Polish stuffed cabbage. I’ve actually made them a few times but not in many years and I just called them “stuffed cabbage”. They sounded good but as I recall, quite a bit of work. Ann had found a recipe called Lazy Man’s Stuffed Cabbage that tasted as good but was much easier to make.
I made the recipe. It was a big hit, a nice Autumn dish. It made a large amount, enough for a crowd or lots of leftovers. I made a couple of changes, the recipe called for tomato soup to be poured over the top before baking, that didn’t sound so appealing to me. Instead, I used crushed tomatoes and added a few things.
- Medium size head of cabbage
- 2 lbs lean ground beef
- ½ lbs cooked bacon coarsely chopped
- 1 medium white onion
- 1 medium green pepper
- ½ cup Italian flavored bread crumbs
- 1 cup cooked white rice (1/3 – ½ cup uncooked)
- 1 egg
- 1 large can crushed tomatoes
- 2 tablespoons sugar
- 2 tablespoons vinegar
- salt and pepper to taste
- Preheat oven 375 degrees.
- Cook rice and set aside to cool.
- Coarsely shred the cabbage it thick long pieces and set aside.
- Chop the bacon coarsely and saute until crisp. Remove from pan.
- Dice the onion and green pepper and saute in the bacon fat. Discard remainder of the fat.
- In a large bowl, add meat, bread crumbs, onion, peppers, bacon, rice, egg and salt and pepper.
- In a 9X13-inch pan, place a layer of the shredded cabbage so that the bottom of the pan is completely covered.
- Add the meat mixture on top of the cabbage and press into the shape of the pan.
- Add another layer of cabbage to cover the meat mixture.
Mix tomatoes, sugar, vinegar, salt and pepper together and pour over the casserole. Cover with aluinum foil and bake for two hours until the cabbage has softened and the flavors well blended.