Galumpkis Or Golabkis

Tags

cabbage, ethnic, food, foodie, galumpkis, golabki, green cabbage, postaday2011, purple cabbage, recipe, red cabbage, rice

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

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

*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?

Advertisement

Chick Pea and Cauliflower Curry

Tags

cauliflower, chick peas, curry, curry vegetables, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, Indian cuisine, Indian food, tomato, vegetarian, vegetarian recipe

The past few weeks I’ve been on a hiatus due to a much-needed vacation. Originally, I planned to leave a few posts in the queue, but pre-vacation preparations left me with very little time. Also, since I seem to be the queen of camera trouble, my camera battery is completely drained, I have to order a new one, so it may be a while until I have more photos. At least my parents are visiting for a few days, and they’ve been kind enough to share their camera with me. So this month is lacking in posts…

I have a new Butter Chicken recipe I’ve meant to try, but there’s just not enough time to prep it the night before so it can marinate. At a new supermarket I found Butter Sauce in a jar, and thought I’d give it a whirl. Unfortunately, it wasn’t what I was hoping. It serves me right for not making it myself. I served it with seasoned lentils over rice, chick pea and cauliflower curry and puppodums.

The winner of the night was my chick pea and cauliflower curry. My curry vegetables were delicious! My recipe below is an estimate, since I usually eye things better than measuring them, when first creating a recipe.

Chick Pea & Cauliflower Curry, Butter Chicken, Rice with Lentils

Chick Pea and Cauliflower Curry Ingredients:
3 Tbsp. butter, 1 Tbsp. minced onions, 2 tsp. ground ginger, 1 Tbsp. ground cumin, 2 large tomatoes, 1 can Garbanzo beans, 1 bag frozen cauliflower, 2 Tbsp. curry powder, 1 Tbsp. tomato paste, 1 c. water

Chick Pea and Cauliflower Curry Directions:
Over medium-low heat, melt butter with ginger and cumin and soften onions. Cut tomatoes into thin strips and add to butter. Allow tomatoes to completely soften (about 8 minutes). Add cauliflower, chicken peas, tomato paste, curry powder, and water. Bring to a boil and allow to simmer covered for 15 minutes. Serve hot.

*If you like it spicier, add more cumin.

There were no leftovers of my curry. I didn’t get my fill, I might make another batch tonight.

What is your favorite curry dish?

CousCous Curried Chicken

Tags

chick peas, chicken, chicken curry, CousCous, cumin, curry, dinner, edible violets, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, recipe

Last night was the first night all year, that Hubster and I both got to come home from school at the same time. He’s working on his final projects for his graduate courses and took a few days off of his extra-curricular jobs (today will be the only other day we have this time). We finally get to enjoy dinner together at a reasonable time… I decided to play around with a new recipe.

Curried Chicken, Cauliflower, Chick Peas with CousCous

Ingredients:
2 c. dry CousCous, 1 Tbs. butter, 2 Tbsp. olive oil, 1 lb. chicken thighs, 1 (16 oz.) bag frozen cauliflower, 1 (15 oz.) can Garbanzo beans, 4 tsp. vegetable bouillon, 1 Tbs. curry powder, 1 Tbs. ground cumin, fresh picked edible violets

Directions:
Cut chicken into chunks. Heat oil in skillet over medium heat. Cook chicken until no longer pink, do not drain juices. Add cauliflower, Garbanzo beans, 1/2 the bouillon, curry, cumin and water. Bring to a boil. Cover and simmer for 10 minutes or so. Bring 2 c. water, butter and remaining bouillon to a boil. Remove from heat, stir in CousCous and cover. Let stand 5 minutes then fluff with a fork.

To Serve:
Place 1 c. cooked CousCous on plate, spoon curry mixture on top. Garnish with fresh violets.

Curry is one of my favorite spices to use.

What is your favorite spice to cook with?