Cork, Ireland & Stuffed Cabbage (Galumpkis)

Our youngest daughter Samantha is studying the spring semester of her junior year in Cork, Ireland for the next 5 months. It looks like a beautiful place and we can't wait to visit her in April.  She just arrived there yesterday and I miss her already!  She went to the food store today and there is a whole aisle just for potatoes.  I hope she learns to like potatoes very soon.    

My husband is German, Ukrainian, and Polish.  His mom and grandmother have made this for him since he was little.  I thought I would give it a try myself.  This recipe is from smitten kitchen.        

Ingredients:
1 head of cabbage
1 lb ground beef or turkey
1 medium white onion, chopped
2 tbsp olive oil
1 carrot, thinly sliced
1 celery stalk, thinly sliced
3/4 cup cooked rice
2 tbsp tomato paste
4 cups tomato sauce


Directions:
Cut the core out of the cabbage but leave it whole.  Place it with the empty core area facing up in a large bowl.  Pour a small pot of boiling water over the cabbage and let it sit for 10 minutes.

Heat oil in a saute pan.  Cook the onions until soft and add the carrot and celery.  Saute for a few minutes until everything is soft.  Season with salt and pepper. Take out and put mixture in another bowl.

Add meat and brown until meat is no longer pink.  Drain grease if necessary.  Add rice and tomato paste and cook for a few more minutes.

Drain the head of cabbage.  Pull of large leaves and cut out the large vein in the middle.  If the leaf is very large you can make two rolls out of it.  Pat the leaves dry with paper towels.  Roll about 1/4 to 1/3 cup of filling in each leaf and arrange in a large wide pot.

Pour enough tomato sauce to cover the rolls.  Bring to a boil and reduce the heat letting them simmer covered on the stove on low for about 45 minutes.  Serve immediately.

Enjoy!!  Susan

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