Stuffed Cabbage

Stuffed Cabbage from KatiesCucina.com

For those who don’t know me in real life–I’m a quarter Polish. My husband is like 99.9% Polish. We both grew up eating Polish food (although the Polish food my husband grew up eating is a bit more authentic than what I grew up eating). Both of our mother’s make Stuffed Cabbage. This is a delicacy in the Polish world, because let’s face it… rolling cabbage leaves and  stuffing it with ground beef and rice isn’t the most glamorous thing to do on the planet.

Stuffed Cabbage from KatiesCucina.com

I will be honest. I have only made Stuffed Cabbage a few times. I always use my mother’s recipe. My mother’s version is sweet (hence the brown sugar) whereas my mother in-law’s recipe is salty. Both are equally delicious just very different. My mother learned how to make Stuffed Cabbage from her mother. This is a family recipe passed down from generations that one day (if I ever chose to) I can pass on to my children. I have not yet mastered the art of rolling Stuffed Cabbage. The cabbage leaves are delicate, the meat hearty… the cabbage must be at a certain consistency to easily roll without breaking. It is a lengthy process, but one that most of us take part in because, well… it’s tasty. Whether or not you are Polish–I feel that everyone should try Stuffed Cabbage at least once in their life (that is unless you hate cabbage and/or ground beef then maybe I won’t force you to try it)!

Stuffed Cabbage from KatiesCucina.com

Republished from September 12, 2010 Stuffed Cabbage {Galumpkis}

Katie Original Recipe

Stuffed Cabbage

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 6

Stuffed Cabbage

Ingredients

  • 1 small cabbage (12 leaves)
  • 1 lb lean ground beef
  • 2 cups white rice (leftover is fine or fresh)
  • 1/2 white onion, diced
  • 1/4 tsp paprika
  • salt & pepper (to taste)
  • 2 cans campbell’s tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup half and half

Directions

  1. Fill a large stock pot with water, and cook on high until water is boiling.
  2. In a large skillet place ground beef and onions in skillet, and cook on medium-high. Breaking up ground beef as it cooks, and mixing around until all the beef is cooked. Drain well and set aside.
  3. While ground beef is cooking either cook white rice according to package or heat-up leftover rice and set aside.
  4. Add white rice to the beef/onion mixture. Season with salt and pepper to taste and 1/4 tsp paprika.
  5. Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves (I like to peal two extra’s in case a few break or become over cooked in the pot)! Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart. Gently remove the leaves, and repeat this step until ALL the leaves have been cooked. Rinse all the leaves under cold water and set aside.
  6. In a sauce pan add both cans of tomato soup and brown sugar mix well and heat for a few minutes on medium heat. Once the mixture is hot add the half and half and stir until well incorporated. Turn the heat off and let it sit with a covered lid.
  7. In a 9×12 pan spray with cooking spray and then ladle a few spoonfuls of sauce making sure that the bottom is well covered.
  8. On a clean work surface place a cabbage leave open and add 2 tablespoons of meat/rice mixture. Roll like a burrito and place seam side down. Repeat until all the cabbage leaves have been stuffed. If you have enough mixture for the remaining two extra and there is enough room in your pan make them (you won’t regret it)!
  9. Once all the stuffed cabbage is rolled and in your pan pour the remainder of your sauce over the top of the cabbage until all the rolls have been covered with sauce. Place tin foil on top of the dish and bake for 40 minutes. Let it cool for a few minutes outside the oven. Plate and ladle on more sauce before serving. Enjoy!
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This is a childhood classic for both my husband and I. Are mother’s always made this for us growing up, and some how I’ve managed to not make this dish yet in our own house. We both had not had it in a while and were craving it, so I figured I would give it a go. I consulted my mom on what she does, and winged it! It came out just as good as my mom’s, and for once I think I’ve finally successfully recreated one of her recipes!!! I had warned my husband that this was my mom’s version and not his mom’s since my mom makes a sweet tomato sauce and his mom makes a salty tomato sauce. He was pretty pleased with it other than the sauce being sweet and I was beyond happy with it. Although now I can fully empathize with both mothers and now can appreciate why they only make it a few times each year! 


Prep: 25 minutes
Cook: 40 minutes
Serves: 4

Ingredients:

  • 1 small cabbage
  • 1 lb lean ground beef
  • 2 cups white rice (leftover is fine or fresh)
  • 1/2 white onion, diced
  • 1/4 tsp paprika
  • salt & pepper (to taste)
  • 2 cans campbell’s tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup half and half






Directions:

1. Fill a large stock pot with water, and cook on high until water is boiling. 

2. In a large skillet place ground beef and onions in skillet, and cook on medium-high. Breaking up ground beef as it cooks, and mixing around until all the beef is cooked. Drain well and set aside. 

2. While ground beef is cooking either cook white rice according to package or heat-up leftover rice and set aside. 

3. Add white rice to the beef/onion mixture. Season with salt and pepper to taste and 1/4 tsp paprika. 

4. Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves (I like to peal two extra’s in case a few break or become over cooked in the pot)! Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart. Gently remove the leaves, and repeat this step until ALL the leaves have been cooked. Rinse all the leaves under cold water and set aside. 

5. In a sauce pan add both cans of tomato soup and brown sugar mix well and heat for a few minutes on medium heat. Once the mixture is hot add the half and half and stir until well incorporated. Turn the heat off and let it sit with a covered lid. 

5. In a 9×12 pan spray with cooking spray and then ladle a few spoonfuls of sauce making sure that the bottom is well covered. 

6. On a clean work surface place a cabbage leave open and add 2 tablespoons of meat/rice mixture. Roll like a burrito and place seam side down. Repeat until all the cabbage leaves have been stuffed. If you have enough mixture for the remaining two extra and there is enough room in your pan make them (you won’t regret it)! 

7. Once all the galumpkis are rolled and in your pan pour the remainder of your sauce over the top of the cabbage until all the rolls have been covered with sauce. Place tin foil on top of the dish and bake for 40 minutes. Let it cool for a few minutes outside the oven. Plate and ladle on more sauce before serving. Enjoy! 

Serving Suggestions: Beer Bread


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I saw this on the blog Tasty Family Creations, and I instantly knew I had to recreate this dish! I did not have any square or rectangular plans available, so I was forced to use a round baking dish. Next time I will definitely use a square dish, so that the insides will cook evenly. I went a little heavy on the potato filling as well… next time I’ll lessen that too!

Prep: 15 minutes
Total: 60 minutes
Serves:
8

Ingredients:

  • 1 lb. lasagna noodles
  • 4 lbs red or white potatoes ( I use white)
  • 1/4 cup of milk
    1 package of Farmer Cheese 
  • 1 c shredded cheddar cheese
  • 1 stick of butter
  • 1 onion, sliced in rings 
  • 1/4 cup diced onions
  • Salt & Pepper to taste
  1. Cook the noodles according to package.
  2. Chop potatoes into small 1 inch cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab.
  3. While the potatoes are cooking add a tablespoon of butter to a small frying pan and add the 1/4 cup of diced onions. Saute until translucent.
  4. Drain, mash, blend with a mixer. Add a quarter stick of butter, 1/4 cup of shredded cheddar, and enough milk to mix (I’m guessing with the 1/4 cup). Add salt to taste. Once well blended add in the diced onions, and package of farmer cheese. Mix until well blended.
  5. Melt the remaining butter over medium-high heat, then saute the sliced onions until their translucent.
  6. Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
  7. Place in the oven for 20 minutes. 5 minutes before you need to remove from the oven sprinkle the remaining shredded cheddar cheese on top. Make sure the middle is cooked all the way through before sprinkling cheese!

Side Suggestions: kielbasa, sauerkraut


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This is my version of a similar recipe that Rachael Ray debuted back in 2006! This is a 2 pot meal and makes for a wonderful lunch the next day!

Prep:  15 minutes
Total: 50 minutes
Serves:
4

Ingredients:

  • 1 package of kielbasa
  • 1 small can of sauerkraut, drained and rinsed
  • 1 onion diced
  • 1/2 bag of baby carrots
  • 3-4 red potatoes, cut into bite size pieces
  • 2 tbsp spicy brown mustard
  • 1 tbsp each of parsley flakes and dill
  • 1 tsp paprika 
  • 2 tbsp water
  • 2 tbsp butter
  • Ground pepper and dill for plating

1.  Wash and cut potatoes. Add carrots, then potatoes to a sauce pan and fill with water. Cook on high for 15-20 minutes until the potatoes are fully cooked.

2. While potatoes and carrots are cooking; cut kielbasa into bite size pieces, and place in a skillet. Cook on medium heat until brown on both sides.

3. Dice onion and rinse sauerkraut. Push the kielbasa to the edge of the skillet and add the butter, onions, and sauerkraut.

4. Place lid on and cook for a few minutes. In a bowl combine, mustard, paprika, and water. Mix together and pour over contents of the skillet.

5. Drain potatoes and carrots. Push all the contents of the skillet to the sides, and put the other pat of butter in the skillet. Add potatoes and carrots. Sprinkle with parsley flakes and dill. Let them brown for a minute or two and then mix all contents together. Cook with lid on for a few minutes so that all the flavors can marry!

6. Plate and sprinkle with a little more dill and ground pepper.


*I serve this as is with no sides to accompany it-it’s hardy enough that you won’t need anything else!


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