My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Tuesday, May 3, 2011

Lazy Galumpkis

"Cauliflower is nothing but cabbage with a college education"
~Mark Twain
 Have you ever had galumkis?  You know, stuffed cabbage rolls.  My Aunt Catherine used to make them.  I remember being at her house for some event right when the baking dish came out of the oven.  They were so good, I decided right then to learn how to make them and that was many years ago.  They are a bit of a project though, and not for the faint of heart.  This dish, on the other hand, could not be easier and is really delicious.  We LOVE it!  In fact, I just said to The Mister that I actually like this dish BETTER than traditional galumpkis, and he agreed.

The recipe was adapted from one given to me by a co-worker at my first full-time job in 1987.  I didn't work with her long, and have long since forgotten her name, but the recipe has been a family favorite ever since.  Well, let me qualify that...The Mister and I have always loved it.  My kids won't touch cabbage in any form.

I serve it with rice, because galumkis usually have a beef and rice filling, and it goes perfectly.  The recipe I'm giving you is meant to be made in a 13x9 inch pan and would serve 6-8.  Since I only had three people home for dinner, I cut the recipe in half for this post, therefore in the pictures you will see it in a 9x9 inch baking dish.

Lazy Galumpkis

1/2 a medium head cabbage, sliced up thin
1 carrot, grated
1 pound ground beef
1 onion, chopped fine
1 teaspoon garlic powder
salt and pepper
1 28 ounce can crushed tomatoes
1 cup shredded Parmesan cheese
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees.  Grease a 13x9 inch baking dish.  Spread half of the shredded cabbage in it.
Remember, I cut the recipe in half for these pictures.
Brown ground beef in a skillet on medium-high with the onion andseasonings.  Sprinkle grated carrot on top of cabbage, then pour ground beef mixture over.
Top with remaining cabbage.
Then pour crushed tomatoes over.
And top with mixed grated cheeses.
Tent dish with foil and bake at 350 degrees for 45 minutes.  Remove foil and continue to bake for 20 more minutes.
Serve with rice.  


Maureen said...

I'll admit it, galumpkis is a new word for me. It was always cabbage rolls at our house. This is so much simpler and retains all the flavor and belly happiness. Thanks!

Margaret Murphy Tripp said...

Hi Maureen, I suppose what you call it depends on the region you live in. Pop vs. soda, subs vs. grinder. We have lots of querky names for things here. Galumkis is a Polish dish, and my aunt married into a Polish family, so that's where I got it.

Raquelle said...

I'm making this for sure! It looks fabulous. Thank you so much for the recipe.

Would it be okay to use Mozzarella cheese instead of sharp cheddar? With the cabbage and that sharp cheese we may blow up the house with a natural gas leak.

Margaret Murphy Tripp said...

Hahaha..Raquelle, use whatever cheese you like! Mozzarella would be great on it!

Kimby said...

Hi, Margaret! This sounds full of flavor -- definitely putting it on my menu this week. Also, in case I've never told you, your motto is GREAT, as well as the "quote" above each post -- and your good food, good company and good laughs philosophy makes me smile every time I read it! :) Enjoy your Mother's Day weekend!

Margaret Murphy Tripp said...

Kimby: Thank you SO MUCH, what a nice compliment! You have a great weekend too. If you make the dish this week, let me know how you like it!