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I loved when my mom used to make galumpkis for dinner. A few weeks ago I was going to make some, but I wanted to jazz up the traditional galumpkis by using green and purple cabbage. I went to my fridge only to find what I thought was cabbage was a head of lettuce and radicchio, so I ended up baking the filling in a pie dish. Galumpkis Lesson #1, lettuce does not work!

Yesterday, I knew I had purple cabbage and green cabbage. So it was round two in my kitchen, game on!

Galumpkis Before Baking

Galumpkis Before Baking

Ingredients:
6 purple cabbage leaves, 6 green cabbage leaves, 1 Tbsp. celery seeds, 1 Tbsp. extra virgin olive oil, 1/4 c. dry red wine, 1 egg, 1 lb. ground meat (I use chicken), 3 c. cooked rice, tomato sauce, minced garlic, minced onions, fresh ground sea salt, fresh cracked black pepper, 1/2 c. extra sharp grated cheddar cheese (optional, I separate the filling and add this to Hubster’s, but not mine.)

Directions:
Bring a pot of water and celery seeds to a slow boil. Preheat oven 350ºF. Warm olive oil in skillet over medium heat and brown meat with garlic and onions. Remove from heat and mix in red wine, cooked rice, 3 Tbsp. tomato sauce, egg, salt and pepper. Combine ingredients throughly. Add purple cabbage leaves to water and allow to slowly boil for about 5 minutes. Add green cabbage leaves and boil for 3 minutes. Galumpkis Lesson #2, purple cabbage leaves are thicker and take longer to soften. Remove leaves from water with tongs. Galumpkis Lesson #3, purple cabbage leaves will stain your fingernails. Add filling to base of the leaf, fold bottom up and sides in and roll towards the top. Place galumpkis in casserole dish. Continue with remaining leaves and filling. Pour tomato sauce over galumpkis and bake for 45 minutes. Serve hot.

Galumpkis

Galumpkis

*I used scissors to trim the bottom of the purple cabbage. Galumpkis Lesson #4, remember common sense! When you knock your scissors into the small space between the counter & hot oven, do not reach for them with your hand.

*My friend gave me her Grandmother’s Polish tip… she suggested I mix sweet & sour sauce with traditional tomato sauce for this recipe. I mixed up a small batch to taste before adding… and was really glad I didn’t waste all my sauce. Galumpkis Lesson #5, make sure your friend’s Grandmother is really Polish (not Italian) before taking her advice.

Last night’s dinner was definitely a production. What have you learned or relearned in the kitchen recently?

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