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Galumpke / Halupki
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Brief Description
This is the "pigs in blankets" from the Czech side of the family. Mom's version is on the page. Aunt Noel's version is found in the notes.
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Main Ingredient
Ground Beef & Cabbage
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Category: Beef
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Cuisine: Polish
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Private
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Source:
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Tags:
Family Quick & Easy Slow Cooker Crockpot Make-Ahead Large groups Low-carb Potluck
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Notes:
Aunt Noel's Version of the Recipe: 2 lbs ground beef 1cup rice (uncooked) 44 oz bottle Ketchup 2 cups vinegar 1 head cabbage ¾ cup sugar (this is a plus or minus situation, start with ½ cup and go from there, depending on how sweet you like things) Steam cabbage and gently remove the whole leaves (reserve for wrapping) Remaining small leaves may be chopped into ¾ inch pieces (reserve for layering between stuffed cabbage) Mix ground beef and rice together in a bowl Divide ground beef/rice mixture into sizes appropriate to be wrapped in steamed cabbage leaves. May tuck ends to form a more compact wrap. (I am so use to wrapping them that I couldn’t bring myself to just make meat balls and lay on chopped up cabbage, although that would make the process much easier and I don’t see how it would affect the taste. Uncle Mike does not agree on that point.) Cover bottom of crock pot with chopped cabbage followed by a layer of the stuffed cabbage wraps. Repeat layers until all cabbage is in the crock pot. Mix ketchup, vinegar and sugar in a bowl. I usually add sugar last so I can add to taste. Pour ketchup mixture over top of cabbage in crock pot. You may need to add a little water along sides of crock pot to cover cabbage. Cook for 4-5 hours on High. Check at intervals to determine if more liquid need to be added, if it does just add more water. We find that good bakery bread (or homemade) lightly toasted and buttered pairs well with this dish.
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Posted By: haneyfamily
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Posted On: Feb 16, 2015
Number of Servings:
Ingredients:
- 1 pounds - Hamburger Meat
- 1 1/2 cups - White Rice
- 1 - Egg
- 1/2 teaspoons - Salt and Pepper
- 1 cans - Sauerkraut
- 2 cups - Shredded Cabbage
- 1 cans - Tomato Soup You can use up to 2 cans, if desired
Directions:
1. Mix first four ingredients together
2. Mix cabbage and sauerkraut together. Place about 1 inch coating of this mixture in bottom of pot
3. Make 2 inch diameter balls of meat. Place on top of cabbage and sauerkraut mix.
4. Stuff extra cabbage and sauerkraut mix between and on top of meat balls.
5. Mix one can water with soup mix. Cover meat and veggies. If one can doesn't cover then use second mixed with water.
6. Cook about 45 minutes on stove on medium heat or in 350 oven for same amount of time. You can check at 30 minutes to see if done. You want cabbage tender and no pink in meat.
7. Tastes best if it sits for a day in the refrigerator before eating.
Mom’s Notes:
1. All quantities are best guesses as I haven't measured in a long time. Adjust as you see fit. For example use less rice as you ate not a rice fan.
2. Very good when served with toasted rye bread.
3. Your challenge is going to be the pot. To replicate the flavor you need a seasoned cast iron pot. Since you don't have that you should use as thick a walled pot or casserole as you have.
4. You can mix ground veal with hamburger if you want. I just dont use veal but NJ relatives do.
5. If you really want to be true to culture you should not shred cabbage. Instead put about 3 to 4 tablespoons of meat mixture on cabbage leaf and then roll leaf around meat. Noel does this. I just never had the time.
6. As an aside using tomato soup is a cheaters way of making it. Noel makes sauce from scratch. I don't have recipe but can get it if you want or if you don't have tomato soup in Chile.
7. This can be done in crock pot but it isn't as good.
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