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.
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.
Top with remaining cabbage.
Then pour crushed tomatoes over.
And top with mixed grated cheeses.
Tent dish with foil and bake at 350 degrees for 45 minutes. Remove foil and continue to bake for 20 more minutes.
Serve with rice.