unstuffed cabbage rolls, russian galumpkis
Both of my Grandmothers had different recipes for Galumpkis. One was a Hungarian type and this one is the Russian type. Both recipes, I grew up on. Both are equally delicious and very different. This Russian recipe my Mom adapted so as not to have to stuff each leaf of cabbage. Ever since Mom unstuffed them, we have been making them this way for many years. An old family favorite that will be passed down from generation to generation. We call them Porcupine meat balls!
prep time
cook time
method
Stove Top
yield
12-14 serving(s)
Ingredients
- 1 - head of cabbage, diced how you like it.
- 46 ounces tomato sauce or v-8 juice or tomato juice (see note)
- 3 pounds ground beef
- 2 cups regular rice
- 2 - eggs
- dash soy sauce (about 8 shakes or so)
- - black pepper to taste
- - onion powder to taste
- - garlic powder to taste
- 4 - bay leaves, dried
- 1 cup ketchup (more to taste)
How To Make unstuffed cabbage rolls, russian galumpkis
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Step 1Start by cutting up your cabbage. You can make chunks,slices, whatever you feel like at the moment. Place it in a large sauce pan. Take half of your tomato juice or sauce, and pour it over the cabbage. Bring to a boil and then simmer for at least 15 minutes to reduce the cabbage and give you room for the porcupine balls.
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Step 2While the cabbage simmers, mix the meat ball mixture. In a large bowl, mix the ground beef,eggs,soy sauce,pepper,onion powder, garlic powder and the rice. Mush it up with your hands and blend it all very well. Form this into meatballs by rolling a palm full in your hands.
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Step 3After the cabbage is reduced and you have room in the pot, put the balls right on top of the cabbage. Add your 4 bay leaves and the rest of your tomato sauce or V-8 or tomato juice. Bring back to a boil and reduce heat and simmer for about 50 minutes to an hour. They are done when the rice if fully cooked.
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Step 4NOTES: Mom used tomato sauce. I tried them with V-8 juice and they are good too. My Mom didnt use as much sauce/juice as I do now. I added more liquid due to the fact that the rice sucks it all up. The following day, you can add more sauce and ketchup because you will find that those thirsty meat balls sucked it all up again. Either that, or you can leave them and add more ketchup on top before reheating.
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