Galumpkis
Filling
- 1.25 lbs ground beef
- 1.5 cups rice
- 2 small eggs
- 1/3 cup milk
- 1 tsp salt
- 1tsp pepper
Sauce
- 28 oz can tomato puree
- 3 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 tbsp white vinegar
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp pepper
~14 cabbage leaves
Core and boil the head of lettuce for about 10 minutes. Drain water and rinse lettuce with cool water.
Mix all ingredients in the filling. Add ~1/3 cup of filling to each cabbage leaf. Fold in side and roll the leaf from one end to the other (like an eggroll). Place the roll in a crock pot, seam down. Repeat until all filling is gone.
Mix sauce ingredients and pour over cabbage rolls in crock pot.
Set to Crockpot on low and cook for 8 hours. 
The filling could easily be converted to vegetarian by using lentils in place of ground beef.
There are some recipes that I try with the expectation of not liking. This is one of them. I’m happy to say that these are amazing! I think Cabbage may have earned itself a spot in our garden next year!
Are there any foods you thought you would hate, but actually loved?
That looks really good. I’m not big on cooked cabbage, but I think it would be good with this.
I love galumpkis! I have a vegetarian version made using mushrooms — pretty tasty too but nothing beats the real thing!
I love cabbage! I’ll even eat it chopped and lightly steamed, tossed with butter and a little salt and pepper. It tastes nutty and sweet. I also love it in colcannon, sauteed with apples and onions, sweet ‘n’ sour with brown sugar and apple cider vinegar (red cabbage especially), and roasted with root vegetables. And it’s so good for you! Even the basic, pale-green kind has lots of vitamin C. It’s also good in soups. You can’t over-cook it, though! Or it will get that “cabbage-y” smell that people complain about all the time. Just steamed or lightly cooked. Or roasted, that’s okay.
Never stuffed it, though. Maybe on a slow Saturday off…