Recipe: Polish Stuffed Cabbage (Galumkis) (Frugal Gourmet)

POLISH STUFFED CABBAGE (GALUMKIS)

FOR THE FILLING:
1 1/4 cups Uncle Ben's Converted Rice
2 cups water
3/4 cup olive oil
4 cloves garlic, peeled and crushed
1 large yellow onion, peeled and chopped small
2 tbsp. chopped fresh parsley
1 3/4 lbs. lean ground beef
3/4 lb. ground pork
salt and freshly ground black pepper (to taste)
FOR THE CABBAGE LEAVES:
3 medium heads winter cabbage
water
salt
FOR THE COOKING SAUCE:
3 cups tomato sauce
1/4 cup distilled white vinegar

TO PREPARE THE FILLING:
Place the rice in a small pot and cover with 2 cups of water. Simmer, covered, for 10 minutes. Allow to cool and then drain the excess water.

Heat a frying pan and add the oil, garlic, and onion. Saute until the onion is transparent. Stir in the parsley and allow the mixture to cool.

In a large bowl, combine the ground meat with the cooled rice and onion mixture. Add salt and pepper to taste.

TO PREPARE AND FILL THE CABBAGE LEAVES:
Cut out the cores of the cabbages with a paring knife. Bring a large pot of water to boil and add a bit of salt. Add the cored cabbages, one head at a time, and blanch for 5 minutes. Place in a colander and carefully pull off 24 of the largest, best looking leaves, 1 at a time. Rinse with cold water, just as soon as you pull each one from the head.

Place 1/3 cup of the filling in the center of each leaf and roll it up, folding in the ends so that you have a nice bundle. Place the stuffed leaves in a 10- to 12-quart stove-top covered casserole. Be sure that they are packed rather tightly together. Place some of the leftover leaves on the top.

TO PREPARE THE SAUCE AND COOK:
Mix the tomato sauce and vinegar together and pour over the contents of the pot. Add boiling water to just barely cover the rolled leaves.

Bring to a boil slowly over medium-low heat. Simmer, covered, for about 50 minutes, or until all is tender. Do not overcook.

Makes about 2 dozen cabbage rolls
Adapted from source: The Frugal Gourmet on our Immigrant Ancestors by Jeff Smith