Lazy Galumpkis

“Cauliflower is nothing but cabbage with a college education”

~Mark Twain

Have you ever had galumkis? You know, stuffed cabbage rolls. My Aunt Catherine used to make them. I remember being at her house for some event right when the baking dish came out of the oven. They were so good, I decided right then to learn how to make them and that was many years ago. They are a bit of a project though, and not for the faint of heart. This dish, on the other hand, could not be easier and is really delicious. We LOVE it! In fact, I just said to The Mister that I actually like this dish BETTER than traditional galumpkis, and he agreed.

The recipe was adapted from one given to me by a co-worker at my first full-time job in 1987. I didn’t work with her long, and have long since forgotten her name, but the recipe has been a family favorite ever since. Well, let me qualify that…The Mister and I have always loved it. My kids won’t touch cabbage in any form.

I serve it with rice, because galumkis usually have a beef and rice filling, and it goes perfectly. The recipe I’m giving you is meant to be made in a 13×9 inch pan and would serve 6-8. Since I only had three people home for dinner, I cut the recipe in half for this post, therefore in the pictures you will see it in a 9×9 inch baking dish.

Lazy Galumpkis

1/2 a medium head cabbage, sliced up thin
1 carrot, grated
1 pound ground beef
1 onion, chopped fine
1 teaspoon garlic powder
salt and pepper
1 28 ounce can crushed tomatoes
1 cup shredded Parmesan cheese
2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. Grease a 13×9 inch baking dish. Spread half of the shredded cabbage in it.

Remember, I cut the recipe in half for these pictures.

Brown ground beef in a skillet on medium-high with the onion andseasonings. Sprinkle grated carrot on top of cabbage, then pour ground beef mixture over.