No matter what you call them, they are delicious. We recently made a batch that were out of this world. And we made them in the slow cooker. Fall is just around the corner and this is a wonderful fall dish. I am going to share my recipe with you today.
Click here for a printable copy of the recipe for Galumpkis.
First thing to do is to prepare the rice. Add two cups of water to the pan and lightly salt. Cover and bring to the boil. Add one cup of rice, lower heat, and cover pan. Let rice simmer for 20 minutes or until most of the water has been absorbed.
This is a picture of the rice in the simmering pot. The bubbles were so beautiful. The camera did not pick up all the beautiful colors, but it was a sight.
The one cup measure of dry rice that you place in the boiling water will turn into three cups rice after it has cooked. You only need one cup of rice for this dish. You can stir butter into the remaining rice and place it in the refrigerator in a container for later. I love just a bowl of rice warmed up in the microwave with a little butter. So yummy.
Place your cup of rice into a glass bowl.
Grab an egg from the refrigerator.
Beat the egg with a fork.
Then pour the egg over the rice.
Add one-quarter cup of whole milk.
We're getting there.
Add one-quarter cup diced onion.
Your bowl should be looking like this now.
Add one and one-quarter teaspoon salt and one and one-quarter teaspoon ground white pepper.
Add one pound of lean ground beef.
Now you have your mixture prepared and ready to be placed inside each cabbage leaf. Cover the bowl and set this aside.
Combine all these ingredients thoroughly using a fork or a whisk until smooth. Cover and set aside.
Time to get the cabbage leaves ready to fill. I bought two heads of cabbage because I wanted to be certain that I had enough leaves. You could probably do with one head. Remove the outer hard leaves and discard. We want to use the softer, tastier inner leaves.
Turn the cabbage over and remove the core with a sharp knife.
This will make the process of removing the leaves much easier.
Gently removing the leaves.
Heat a large pot of water on high. Once the water reaches a rolling boil, place the leaves you have chosen into the boiling water and blanch for 2 minutes. Remove and drain. Then begin filling them with the ground beef mixture.
Grab a leaf.
Fill the leaf with your ground beef mixture.
Then roll it up into a snug little package.
Continue filling and rolling each leaf and place them into the pre-heated slow cooker. Pour over the wonderful tomato sauce we made earlier.
Place the lid on the slow cooker and let them cook, undisturbed, for 4-5 hours on high or 8-9 hours on low.
Here is the finished product, plated. I placed a dollop of sour cream on top, a sprinkle of Parmesan cheese, some diced green chilies and a bit of the pan juices over all of that
.
How beautiful and delicious. This really is the perfect recipe for cabbage rolls. When the weather cools down, put these in the slow cooker and have some friends over for a drink. Time it so that these are ready around supper time and serve them with a hearty red wine. That will make for a festive evening.
Click here for a printable copy of the recipe for Galumpkis.
First thing to do is to prepare the rice. Add two cups of water to the pan and lightly salt. Cover and bring to the boil. Add one cup of rice, lower heat, and cover pan. Let rice simmer for 20 minutes or until most of the water has been absorbed.
This is a picture of the rice in the simmering pot. The bubbles were so beautiful. The camera did not pick up all the beautiful colors, but it was a sight.
The one cup measure of dry rice that you place in the boiling water will turn into three cups rice after it has cooked. You only need one cup of rice for this dish. You can stir butter into the remaining rice and place it in the refrigerator in a container for later. I love just a bowl of rice warmed up in the microwave with a little butter. So yummy.
Place your cup of rice into a glass bowl.
Grab an egg from the refrigerator.
Beat the egg with a fork.
Then pour the egg over the rice.
Add one-quarter cup of whole milk.
We're getting there.
Add one-quarter cup diced onion.
Your bowl should be looking like this now.
Add one and one-quarter teaspoon salt and one and one-quarter teaspoon ground white pepper.
Add one pound of lean ground beef.
Now you have your mixture prepared and ready to be placed inside each cabbage leaf. Cover the bowl and set this aside.
On to the sauce. Place the tomato sauce, brown sugar, freshly squeezed lemon juice and Worcestershire sauce in a glass bowl.
Combine all these ingredients thoroughly using a fork or a whisk until smooth. Cover and set aside.
Time to get the cabbage leaves ready to fill. I bought two heads of cabbage because I wanted to be certain that I had enough leaves. You could probably do with one head. Remove the outer hard leaves and discard. We want to use the softer, tastier inner leaves.
Turn the cabbage over and remove the core with a sharp knife.
This will make the process of removing the leaves much easier.
Gently removing the leaves.
Heat a large pot of water on high. Once the water reaches a rolling boil, place the leaves you have chosen into the boiling water and blanch for 2 minutes. Remove and drain. Then begin filling them with the ground beef mixture.
Grab a leaf.
Use a quarter cup measuring cup for the filling.
Fill the leaf with your ground beef mixture.
Then roll it up into a snug little package.
Continue filling and rolling each leaf and place them into the pre-heated slow cooker. Pour over the wonderful tomato sauce we made earlier.
Place the lid on the slow cooker and let them cook, undisturbed, for 4-5 hours on high or 8-9 hours on low.
Here is the finished product, plated. I placed a dollop of sour cream on top, a sprinkle of Parmesan cheese, some diced green chilies and a bit of the pan juices over all of that
.
