Galumpki

I've just noted what seems like the 1,000th search for 'galumpki recipe' or some variation thereof that brought someone here.  And yet I've never posted a galumpki recipe; I've only talked about galumpki I've eaten or wish I'd eaten.  So, bc I kinda feel like I'm advertising falsely, here's a recipe.

It's 'Stuffed Cabbage and Kielbasi' submitted by Ruth Mascenik to Cherished Recipes, a self-published cookbook from the people of Holy Wisdom Byzantine Catholic Church in Flanders, NJ.  The church usually puts on a fair during the summer - I think around June - which includes lots of yummy eastern European food.  I haven't been there in a coupla summers.  From their website, it looks like the church has been dolled up a bit.  It is the cutest little church I ever saw.  Last I saw it, it didn't seem much bigger than the priest's house.  Anyway, here's the recipe.  I don't know if this was the recipe used for the yumpki galumpki I've had at their fair, but I'm sure it's good.

• 1 medium head cabbage
• 1 lb. chopped beef [I'm guessing this means ground beef.]
• 1 c. Uncle Ben's converted rice, raw
• 1 egg
• 1 T. bacon fat
• 1 medium onion
• 1 sprig parsley
• 2 small or 1 large bottle ketchup, divided
• 1 can sauerkraut, washed and squeezed out; for the bottom of the pot
• 1 ring kielbasi
• 1 can tomato soup (optional)

Remove core from cabbage and place cabbage in microwave for about 10 minutes or place in freezer for a few hours to soften.  Take leaves apart and shave off remaining core; set aside to fill later.

Chop onion and fry in bacon fat along with chopped parsley.  Mix all ingredients together and roll in cabbage leaf.  Place leaf flat and fill with a tablespoon of mixture at top of cabbage leaf, then roll until you cannot see mixture.  Fold over right side cabbage leaf, then roll the rest of the way.  When completed, tuck in the other end.  Place on bed of sauerkraut in pot.

Cut kielbasi into 2-inch pieces and place on top of stuffed cabbages.  Pour a small bottle of ketchup or the second half of a large bottle or 1 can of tomato soup over the cabbages.  Next, fill with water to cover.  Bring to a boil over high flame and then lower and simmer for 45 minutes to an hour.  Press stuffed cabbage down with a wooden spoon from time to time.  Taste for doneness.  Yield: Enough for a small family.  For a large family: double the recipe.  For party or church affair: tripe the recipe.

If anyone tries this recipe, I'd be interested to know how it turned out for you!

Comments

[Kevin]

Ya gotta love this recipe. How many things can you make with a head of cabbage, a large bottle of ketchup, and a tablespoon of bacon grease? Throw in a pineapple and a sea urchin or some squid, and it's Iron Chef time.

[Annie]

I knew you'd notice the bacon fat in there. I'm sure you could fry the onions in vegetable spray instead. I did hesitate at posting the recipe bco the ketchup; seems like it should be something more tomato-y and less processed, e.g., canned tomatoes (or tomatoes you've parboiled and skinned), but what do I know. I don't know if I've ever even made this stuff. I've had some encounters with cabbage; I just can't remember in what capacity.

[Annie]

Hey! That comment of mine was the 100th comment here!

Anyway, I also thought that business re: putting the cabbage in the freezer or microwave to soften was a little, modern, shall we say. I like to picture the old ladies with their aprons boiling and draining each leaf.

I was also a little disconcerted about the Uncle Ben's rice mention...that also seems a little, modern and a shortcut. A little inauthentic.

But again, what do I know? Maybe I should just make the stuff someday and see how it is.

I just realized that there are two meats in this: ground beef and kielbasa. I guess the galumpki are just a side dish - or a veggie - for some.