FoodieLicious: Tyler Florence's Galumpkis

I did not grow up eating stuffed cabbage rolls. Distinctly non-Asian and not "American" enough either. Our meals were either uber-Filipino or really mediocre American kiddie foods. Like Pancit or Hot Dogs. Kare-Kare or Hamburger Helper. Cabbage rolls were too "ethnic."

I first discovered a recipe for cabbage rolls in 1998 when I bought a slow cooker recipe book to go along with our recently received Crock-Pot. We registered for it ($10 at Target!) for our wedding. Stuffed Cabbage Rolls is one of those recipes that sounds gross when you say it out loud but seems more intriguing when you read the list of ingredients. And complicated too; you have to actually roll up the filling in leaves of cabbage. But I was up to the challenge! I made them at night, and slow-cooked them for hours. They were delish when they were finally done! And as with many slow-cooked foods, they looked kind of pale. I mean, the main ingredient was cabbage!

Fast forward about seven years, and I was watching my then-favorite Food Network show and caring for an infant at home. Tyler Florence's Food 911 featured an Eastern European version of stuffed cabbage rolls called galumpkis. The other recipe I had made was more of a German style with sauerkraut in it. Tyler's recipe had a sweet and sour tomato sauce. Also, his recipe is baked in the oven, not slow-cooked. Again, very intriguing. Again, lots of work. But totally worth it.

I am in the mood for Cabbage Rolls again, although the moment will probably pass before I get to HEB Central Market for the ingredients! Here is the recipe for anyone who wants to try it. It's comfort food that I never grew up with but wish that I had!

Stuffed Cabbage Rolls (Galumpkis)
From Tyler Florence's Food 911 on the Food Network

Yield: about 1 dozen

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
1 1/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each


To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

My Notes: In the TV show, he uses a larger, leafy green cabbage that I think is called Savoy. Much easier to roll because they're so much bigger. Also, I think the 1 1/4 cup of EVOO might be a typo on the Food Network's website; I use however much oil I think I need, which is always much less.